BIO121L_Cheese Lab Report_DanielleG.docx

Hydrophilic chains on the outside of its cell and

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hydrophilic “chains” on the outside of its cell and hydrophobic “heads” are inward/inside the micelle structure (Dalgleish 1993). When we poured the rennen/water mixture into the milk, we disrupted the micelles homeostatic formation of the casein molecules; Thus, creating a chaotic environment on the separation of the sub-micelle structures. With that separation occurring we saw the milk, once homogenous, turn into two separate stable structures; formation of curds and the other being whey. In further reading on ways to achieve curdling without citric acid, there was an experiment in cheese making using nettle-leaf. “It uses lactic acid bacteria from fresh nettle leaves to inoculate milk where milk curd is then obtained to make fresh cheese.” (Kregiel 2018) A chemical compound in the stinging nettle compromises similar reactions of that of rennin found in cow’s stomachs. I was curious and wanted to know if there were any other “vegan” type options instead of only utilizing rennin, now knowing what actually goes into cheese making process. It sounds as though from the article, Nettle Cheese: Using Nettle Leaves (Urtica dioica) to Coagulate milk in the Fresh Cheese Making Process (Fiol 2016) , that lactic acid is a solid alternative to rennin.
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Materials and Methods: The lab class was split into four groups, each having different affectors to the cheese enzymes. In our BIO121L class, our groups focused on milkfat content and rennin concentrations, (noting time and temperatures). Each group was given a different milkfat content, citric acid amount, and rennin concentration. Our materials included milkfat of skim, 2%, and whole milk. Along with necessary ingredients (such as rennen and citric acid) cooking tools to make the mozzarella cheese were made available. The class did the control cheese together; we then broke off into our subsequent groups. Two groups tested the effects on whole milk by utilizing different amounts of rennin. The other two groups used same concentration levels of rennin, utilizing
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  • Fall '14
  • Schaeffer
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