Cheese Lab

                                                   Cheese Lab

Curdling Agent	chymosin	rennin	buttermilk	milk(control)
Acid	5	5
Base
Hot	5	10
Cold
pH control	15	15
temp. control	15	10

In this lab we asked the question about what are optimal conditions and curdling agents for making cheese. I found out that an environment that is acidic warm/hot is optimal environment for yielding cheese curds. The evidence is in acidic environment it took 5 mins for cheese curds to form. In order for cheese makers to produce cheese at optimal production they control the temperature and the acid added to the different kinds of milk. Cheese production uses many scientific principles to affect flavor production and texture of the cheese.

While our hypothesis was supported by our data there could have been errors due to the temperature to be incorrect or adding too much or too little enzyme. Due to these errors, in future experiments I would recommend to keep the test tubes under the blow dryer  instead of the armpit. I would also recommend different types of milk.

I recommend that the optimal condition of making cheese is huge in industry. Cheese making is good and great example of biotechnology has improved an industrial process. This lab was done to demonstrate to make cheese faster and also this helps me understand the concept of using a base ,an acid and a control. Based on my experience from this lab I could use this information in making other milk products like butter, and sour cream.