White Cheese, Tem #2
by Scimat
Title
White Cheese, Tem #2
Artist
Scimat
Medium
Photograph - Photograph
Description
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.
Uploaded
April 13th, 2016
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