NUTR 211 Lecture 15: Cheese
2 Dec 2016
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The curd or coagulated proteins (primarily casein) of milk induced by enzymes or acid. Casein is the most predominant protein in milk. Enzymes create a different type of curd (tougher) Cheese = 1 gram or less per serving. When you precipitate casein curds, the lactose goes with the whey. Cheeses that are purely used through acidifying the milk produces a more demineralized curd. Cheeses that are facilitated by enzymes usually have more calcium. Since lactose is largely removed when you make cheese, then it might be easier to tolerate. Have to get rid of as much of the whey as we need to depending on style of the cheese depending on style of the cheese. Some cheese are aged short periods or long periods. You could make cheese out of any lactating mammal"s milk. Many cheeses made out of full fat milk. Fda requires cheeses that are made with raw milk to be aged min 60 days.
