Structure of Milk and Dairy Products

This is a link to an absolutely marvellous website developed by my good friend Dr. Miloslav Kalab, entitled "Foods Under the Microscope", with many high-quality images of the structure of milk and dairy products obtained during Dr. Kalab's long and outstanding career as a food microscopist with Agriculture and Agri-Food Canada in Ottawa. He had a section on his site for guest microscopists, which I have contributed to, and I have copied my contributions here. My first contribution is a general discussion on ice cream structure as viewed by scanning electron microscopy and my second one focuses on the use of cryo-fixation and TEM for visualization of fat and air structures in ice cream. One of my graduate students, Alejandra Regand, also made a contribution, based on her M.Sc. thesis work, focussing on the structure of polysaccharides in frozen solutions.

Dr. Kalab has recently published a review of the structure of milk and dairy products entitled "The Beauty of Milk at High Magnification" available from the Royal Microscopical Society. Dr. Kalab was awarded the Isaac Heertje Lifetime Achievement Award by the Food Structure and Fnctionality Forum and the International dairy Federation at a joint meeting in Montreal in 2018. His lecture, "Milk and Microscopy",  following the presentation of his award is available on YouTube - https://www.youtube.com/watch?v=WhXY3YbY-08. 

From 1982-1994, Dr. Kalab was an editor of the Food Structure Journal, which became defunct in 1994. Dr. Kalab has written a history of the journal on his website and there is also now a Wikipedia entry on the journal. On the next page, I have included a list of the papers published in the journal from the University of Guelph. As a service to future Food Microcopists, Dr. Kalab and I have reproduced the Tables of Contents of all Food Structure journal issues on the page below. In addition, all the papers from this journal are now being scanned and made available digitally at Utah State University Digital Commons, thanks to Prof. Donald McMahon, Utah State University.  

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