This page shows a scale of "parmigiano reggiano" cheese. The image was obtained with a water vapour pressure of 6.7 Torr into the analysis chamber of the ESEM XL30 TMP Philips Electron Microscope. The small marker at the right bottom of the image represents a length of 50 µm (0.05 mm). The image was obtained inside a cheese pore, as detailed in the following optical stereomicroscope photograph. The cheese sample was not subjected to any prior treatment before the ESEM analysis. To buy a 300 dpi image.

Secondary electron image coloured by computer aids.

The surface of "Parmigiano Reggiano" shows several small pores, due to gas release during seasoning. The arrow indicates one of these pores, where the ESEM image was obtained.
optical image

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Last updated: February 12.2001

Images are ESEMIR ownership. For any use, ask for permission.