Ultrastructure of Carrageenan‐milk Sols and Gels

The interaction between kappa and lambda carrageenan, and milk was examined utilizing three transmission electron microscopy procedures: thin sectioning, frozen thin sectioning and freeze‐etching. Discrete fibrils were evident in the thin sectioned and freeze‐etched gels whereas nonfibrillar linkages existed among casein micelles in frozen thin sectioned gels. Some micelles appeared to be connected to form small regular clumps in the lambda carrageenan‐milk sols. Micelles in the kappa carrageenan‐milk gels were aggregated into large irregular clumps. The microscopy method influenced the ultrastructural properties of the sols and gels.