CHEM 181 Lecture Notes - Lecture 28: Cheese Curd, Provolone, Cottage Cheese

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Noble Harpp

Document Summary

Different in the making of cheese: ~5500 bce. People kept milk in iron pot and since acidity can develop under these conditions, the milk started to coagulate. First existence of cheese: 2300 bce. Trader carrying his dairy products in the stomach of an animal (cow or calf) and he noticed the milk had solidified. Provolone is based on this idea: cheese can be made from all sorts of milk. Break kappa to release beta and alpha. Bring milk to the right temperature and introduce a starter culture. Breaks down the kappa casein to release the alpha casein and beta casein. Where the saying "the moon is made of green cheese" came from. Separate the curds into a cheese cloth and squeeze out the liquid. Describe the process for making a simple form of cottage cheese by ordering the following steps. Bring milk to correct temperature/ add starter culture (enzyme or acid)