CHEM 181 Lecture Notes - Phylloxera, Liqueur, Sweetness Of Wine

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Ariel Fenster

Document Summary

Romans made cheese from extracts of stomachs of calves. Thomas muffet: 16th century liked spiders, but his daughter patience didn"t like them = miss muffet. 9000bc pot cheese: material at the bottom of a pot from carrying milk (associated with acidity of pots) 2300bc: first making of cheese goat farmer noticed that when milk kept in stomach sacks solid = cheese. Casein micelles (protein) in suspension (alpha, beta, kappa) all balled up: when enzyme added, kappa casein stretches out and the beta and alpha are liberated. Starter culture breaks up the kappa casein (eg. acid) Less fat in cream cottage cheese than in regular cottage cheese. Chymosin is used today instead of starter culture: breaks the kappa casein (found in rennet from young animal stomachs to help them digest the milk) Microbial cultures can be used as a substitute for starter cultures. When cheese is made, polymer compounds are converted into monomers (eg. fats.