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

PLM image 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). The white arrows mark the damaged areas on the MFGs. Magnification 560×, inserted image magnification 840×.不同储存时长下乳脂肪球的偏光显微镜（Polarized Light Microscopy，PLM）图像：乳脂肪球（Milk Fat Globule，MFG）在RM中的图像（图A）；分别储存0、24、48和72小时后，乳脂肪球（MFG）在PM中的图像（图B-E）；分别储存0、24、48和72小时后，乳脂肪球（MFG）在HPM中的图像（图F-I）。白色箭头标注了乳脂肪球上的受损区域。图像放大倍数为560×，插入图像放大倍数为840×。