Abstract
Abstract This laboratory has compared several techniques in our effort to produce artifact-free SEM images in order to compare the effect of different stabilizers on microstructure of soft serve frozen yogurt and stirred yogurt. Such samples are a porous matrix of casein micelles fused to form chains which immobilize the liquid phase. Two sample preparation protocols were used: cryo-SEM for the product sampled at lower temperature, and encapsulation of those semi-liquid or soft-set yogurts within an agar gel tube or in drilled aluminum stubs / molds coated with low melting point 3% agar.
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