Scanning electron micrograph (SEM) of a fractured surface of a piece of cheddar cheese. Also seen are small yeast cells contaminating this piece of cheese. Cheddar cheese is a hard cheese prepared from cow's milk by process called cheddaring, a method originally from Cheddar in Somerset, England. Cheddaring refers to an additional step in the production of Cheddar-style cheese where, after heating, the curd is kneaded with salt, then is cut into cubes to drain the whey, then stacked and turned. Cheeses are a good source of calcium, but contain high levels of fat. Magnification: x535 when shortest axis printed at 25 millimetres. | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / DENNIS KUNKEL MICROSCOPY |
Bildgröße: | 2613 px × 3483 px |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |