Stilton. Scanning electron micrograph (SEM) of a blue vein in a piece of Stilton cheese. The colour and flavour of the cheese is produced by the fungus Penicillium roquefortii, the spores (pale beads) of which cover the surface of the cheese vein. In the commercial production of cheese, the curd is pressed so as to create cracks. These cracks contain enough oxygen to support colonies of the fungi, which are introduced in pure form. Magnification: x400 when printed 10 centimetres tall. | |
Licence : | Droits gérés |
Crédit: | Science Photo Library |
Taille de l’image : | 3577 px × 4886 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |