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Image #   291135D
Name:   Cheddar cheese surface.
Copyright:   Copyright 2010 Dennis Kunkel Microscopy, Inc.
Description:   Caption: Cheddar cheese surface. Shown here is 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 involves the curd / solids (from coagulated milk) being allowed to settle and form a dense hard layer. 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. Cheese is high in cholesterol content, a near insoluble sterol (fat) found in animal fat & tissue. A high intake of dietary cholesterol is associated with atheroma, a condition where the walls of the arteries are blocked by deposits of fatty plaques. Blood circulation is restricted, which may lead to thrombosis.
Magnification*: x535
Type: SEM
    *(Magnifications are based on a 35mm slide image of 24mm in the narrow dimension.)
Keywords:   291135D miscellaneous cheese cheddar cheese food dairy processed cheese cow protein fungus fungi yeast SEM cheddaring cheese solid cheese solids cheese yeast coagulated milk curd fungus contaminate fungus contaminating cheese kneaded curd yeast cheese yeast contaminate yeast contaminating cheese whey calcium cheese calcium animal fat animal fats fat fats cheese cholesterol cholesterol dietary cholesterol arterial plaque arterial plaques artery plaque artery plaques atheroma fatty plaque fatty plaques edible cheddar cheese edible cheese edible food food stuff food stuffs foods foodstuff foodstuffs thrombosis 10.01.10 cheese curd cheese fat cheese fats cheese fungi cheese fungus cheese product cheese whey cow milk dairy product milk curd store cheese

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