CHEM 181 Lecture Notes - Lecture 32: Cheese Curd, Thomas Muffet, Cottage Cheese
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CHEM 181 Full Course Notes
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Was a 16th century british physician who loved spiders and kept them to beautify rooms with their webs. His daughter patience did not share his love. In this poem, we talk about curds and whey. These are the two important components in the making of cheese. Pot cheese: people had kept some dairy product in iron pot and since acidity can be developed under this condition, the milk started coagulating and producing something that we would today called the oldest remnant of cheese. But cheese as we know it goes back to about 2300 bce. Whe(cid:374) a (cid:373)e(cid:396)(cid:272)ha(cid:374)t (cid:272)a(cid:396)(cid:396)ied li(cid:395)uids i(cid:374)side of a(cid:374)i(cid:373)als" sto(cid:373)a(cid:272)hs. Ca(cid:396)(cid:396)ied (cid:373)ilk i(cid:374) a (cid:272)ow"s sto(cid:373)a(cid:272)h a(cid:374)d (cid:374)oti(cid:272)ed that it had solidified. Using the content of what is present in the stomach of the animal to curd the cheese. Contains mostly water, a bit of lactose, some fat, protein and minerals. Three different types: alpha, beta, and kappa casein.
