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.