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Identification and Characterization of whey Protein, Casein Micelles and Fat Globules in Cow Milk
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Pasteurized cow milk (whole milk) was used in the present study and also fat was removed from the whole milk to obtain skimmed milk. Whey is the liquid remaining after milk has been curded and strained during the manufacture of cheese. The sample was filtered using a Whatman filter paper to separate the precipitate. The filtrate thus obtained is called whey (devoid of casein and fat). The micrographs of whole milk, skimmed milk and whey were obtained using an inverted phase contrast microscopy. The hydrodynamic size and zeta potential of the samples were obtained using Dynamic light scattering technique. Atomic force microscopy was also performed to understand the surface morphology of whole milk, skimmed milk and whey on mica substrate.
Keywords
Atomic Force Microscopy, Cow Milk, Dynamic Light Scattering Study, Inverted Phase Contrast Microscopy, Skimmed milk, Whole Milk, Whey.
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