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 |