Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage

Laser confocal microscopic morphology of fat globules at different storage time. MFG in the RM (A); MFG in the PM after storage for 0, 24, 48 and 72 hrs, respectively (B-E); MFG in the HPM after storage for 0, 24, 48 and 72 hrs, respectively (F-I). Nile Red stained milk fat appears red and Nile Blue stained protein appears green. The white arrows mark the irregular and discontinuous protein regions, and the green arrows mark the free proteins and cytoplasm crescents.不同储存时长下脂肪球的激光共聚焦显微形态。（A）重组乳（Reconstituted Milk, RM）中的乳脂肪球（Milk Fat Globules, MFG）；（B-E）分别经0、24、48、72小时储存的原型乳（PM）中的乳脂肪球；（F-I）分别经0、24、48、72小时储存的高脂乳（High Fat Milk, HPM）中的乳脂肪球。经尼罗红染色的乳脂肪呈红色，经尼罗蓝染色的蛋白质呈绿色。白色箭头指示不规则且不连续的蛋白质区域，绿色箭头指示游离蛋白质及胞质新月体。