CHEM 181 Lecture Notes - Sweetness Of Wine, List Of Grape Varieties, Fortified Wine

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

Document Summary

A cheese lover is known as a turophile come from greek, meaning cheese . Thomas muffet 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. Cheese is mostly about curds and whey. Started in 9000 bc with pot cheese milk put in pot had curds at the bottom. 2300 bc first indication of making of cheese. A goat farmer carried milk in pouches made from stomachs of animals. An enzyme in the stomach of small animals converted milk to cheese. We mostly eat cheese made from cow milk: 87% water, 5% lactose (sugar), 3. 5% fat, 3. 5% protein, 1% minerals (calcium) In cheese, there is protein in suspension known as casein micelles. Different kinds of casein: alpha, beta and kappa. Alpha and beta attached by kappa like little balls (alpha and beta) attached by an elastic band (the kappa).