6. \"Littie Miss Muffet sat on a tuffet, Eating her curds and whey... It is used
ID: 1042435 • Letter: 6
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6. "Littie Miss Muffet sat on a tuffet, Eating her curds and whey... It is used in Curd is the dairy product obtained by curdling (coagulating) the milk protein casein. the production of cheese and yogurt. In milk, casein molec charged casein molecules are stabilized by the polar water molecules. ules have a net electrical charge. The this is Curds can be separated from the whey by neutralizing the casein. For most cheeses, t accomplished with a bacterial culture and the enzyme rennet. But a bacterial culture need not used. What commonly found kitchen ingredient(s) could be added to milk to precipitate the curds? Explain. What is the correct chemical term used to identify the pH at which precipitation be of casein occurs?Explanation / Answer
Ingredients of kitchen that make precipitation of curd from milk:
Fruit juices
Lemon
Milk changes very fast when we add a teaspoon of lemon juice. It almost immediately gets thicker in consistency, and white clumps forming that stick to the cup wall when we swirl the milk slightly. The clumps, or curd, consist of casein proteins that are usually in solution where they form micelle structures. These structures are very fragile, and when we change the conditions of the solution, they can easily break up and form clumps of casein proteins. This can happen if we change the pH, or acidity, of the milk, which means making it sourer. Lemon juice is very acidic, and that is why we found the casein proteins clumping once we add it. Heating the lemon juice does not affect its acidity, which means when we added heated lemon juice to your milk, the exact same reaction should have occurred.
The correct chemical term should be acidic pH, as precipitation of curd happened at low pH that is acidic one.
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