Pre-lab 1c: Cheese Production: The Evolution of Cheese-Making Technology
Directions: Answer the following questions on YOUR OWN PAPER and in COMPLETE SENTENCES.
1. How has cheese been made traditionally?
2. Bacteria use what macromolecule and produce what as a waste product?
3. Why is the pH of lactic acid so important?
4. What is the name of the milk protein?
5. What are curds?
6. What is whey?
7. What are the 4 methods that we use to make cheese today? Explain each in detail.
8. Buttermilk has a good culture of what bacteria?
9. What is rennin?
10. What is a protease?
11. How do companies prepare rennin for commercial use?
12. What are the types of rennin cheeses? Why do vegetarians avoid these cheeses?
13. What is chymosin?
14. Name some cheeses made with chymosin.
15. What is the purpose of the cheese lab?
16. What enzymes are we going to be using in the lab?
17. What kind of pipet is used with a green pipet pump? What kind of pipet is used with the blue pipet pump? (page 33 in lab book)
18. Why are you going to put the cheese under your armpit?
19. How are you going to check for curds?
20. What are you going to do if curdling does not happen by the end of the class period?
21. Draw and describe the purpose of a “whey-o-meter”.
22. Describe step #8 of the lab in your own words.
23. What kind of data will be collected during the lab? (review table 1.2)
24. How would you graph this data?
Pre-lab 1c: Cheese Production: The Evolution of Cheese-Making Technology
Directions: Answer the following questions on YOUR OWN PAPER and in COMPLETE SENTENCES.
1. How has cheese been made traditionally?
2. Bacteria use what macromolecule and produce what as a waste product?
3. Why is the pH of lactic acid so important?
4. What is the name of the milk protein?
5. What are curds?
6. What is whey?
7. What are the 4 methods that we use to make cheese today? Explain each in detail.
8. Buttermilk has a good culture of what bacteria?
9. What is rennin?
10. What is a protease?
11. How do companies prepare rennin for commercial use?
12. What are the types of rennin cheeses? Why do vegetarians avoid these cheeses?
13. What is chymosin?
14. Name some cheeses made with chymosin.
15. What is the purpose of the cheese lab?
16. What enzymes are we going to be using in the lab?
17. What kind of pipet is used with a green pipet pump? What kind of pipet is used with the blue pipet pump? (page 33 in lab book)
18. Why are you going to put the cheese under your armpit?
19. How are you going to check for curds?
20. What are you going to do if curdling does not happen by the end of the class period?
21. Draw and describe the purpose of a “whey-o-meter”.
22. Describe step #8 of the lab in your own words.
23. What kind of data will be collected during the lab? (review table 1.2)
24. How would you graph this data?