39.4 MB (4.8 MB compressed)
4561 x 3019 pixels
38.6 x 25.7 cm ⏐ 15.2 x 10.1 in (300dpi)
BIOPHOTO ASSOCIATES / SCIENCE PHOTO LIBRARY BIOPHOTO ASSOCIATES / SCIENCE PHOTO LIBRARY
False-colour transmission electron micrograph (TEM) of fat globules in whole milk. In this freeze fracture microscopic technique, globules of fat appear to have a shadow (purple). Whole milk is high in fats (lipids) which consist mostly of fatty acids and glycerol. Fats are divided into two main groups: saturated and unsaturated. Animal fats, in meat and dairy products, are largely saturated. Research has shown that saturated animal fats increase the risk of coronary heart disease. In many countries, milk is now sold with part of this saturated fat removed. Whole milk is highest in fat content, decreasing in semi-skimmed and skimmed varieties.
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