Abstract
Many of the techniques currently employed to study the aggregation of dairy systems are either invasive or not able to identify changes at the early stages of aggregation. Recently, diffusing wave spectroscopy (DWS) and ultrasonic spectroscopy (US) have shown promise as samples can be observed in situ without any preparation or disruption. With DWS measurements we can obtain information on size, spatial correlation between the colloidal particles and their movement. With high resolution ultrasonic spectrometers the velocity or attenuation of a sound wave propagating through the sample can be observed while physical chemical changes occur to the sample (for example, gelation, phase separation). DWS and US have been recently employed in the study of the interactions between proteins and other ingredients in milk-based systems. Although the changes observed during the measurements of complex systems such as milk are still to be fully understood, it is clear that these spectroscopic techniques present great potential to derive further information on the dynamics of change in aggregating systems. ultrasonic spectroscopy / diffusing wave spectroscopy / colloidal aggregation
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