The web page can be found at the following link www.biology.clc.uc.edu/Fankhause
ID: 6340 • Letter: T
Question
The web page can be found at the following linkwww.biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
Why do you need to heat the milk to a temperature of 85-90oC when making yogurt?
What is the purpose of incubation at 50oC when making yogurt?
What is happening to the milk as we culture yogurt?
What is the function of rennet in the cheese making process?
Propose a theory as to how making cheese may have been discovered by accident. HINT: What is rennet and where does it come from?
How does adding rennet compare to the ecological succession of microorganisms in milk observed in part 1?
Explanation / Answer
The purpose of incubation at 50oC when making yogurt is to inhibit putrefying and pathogenic bacteria.
When we culture yoghurt by adding starter culture of Lactobacillus bulgaricus and Streptococcus thermophillus, they produce lactic acid during fermentation of lactose. As the pH lowers it causes the milk protein to thicken and acts as an preservative.
Rennet is added during the process of cheese making for the co-agulation of milk. It completes the process of curdling.
Cheese making is discovered by an accident. In ancient times people used to store milk in vessels that are made of animal organs. In such way when milk is stored in the container made of stomach of an animal the milk turned into curd and whey due to the presence of rennet in the stomach of the animal.
Adding rennet can be compared to the ecological succession of microorganisms in milk as it encourages the development of microbes in the milk.
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