'White Cheese,TEM'

Numéro d’image : 12004954
'White Cheese,TEM'
American White cheese prepared by a continuous process by coagulating milk at pH 5.5. These conditions resulted in producing a unique 'core-and-shell' structure of the casein particles,(also found in the Indian cheese 'Paneer'). These 'cheeses' are made without the use of lactic acid bacteria. The milk-coagulating acid may be lactic acid,tartaric acid,or hydrochloric acid. Trasmission electron microscopy,(TEM),of cheese embedded in a resin,sectioned and stained with uranyl acetate and lead citrate. Globular structures are milk fat globules,dark areas are milk (cheese) proteins,and the background is aqueous,(whey). Image width: 14.4 micrometers,magnification: 6,945x if the image is printed 10 cm wide
Licence : Droits gérés
Crédit: Science Photo Library / SciMAT
Taille de l’image : 2925 px × 2482 px
Model Release : Non requis
Property Release : Non requis
Restrictions :
  • ALL except GBR IRL CAN HKG ZAF USA IND TWN CHN DEU

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