Lesson Four: Cheese and Yogurt

Explain how fermentation changes the molecular composition to create yogurt

Bacteria: Lacic acid bacteria creates an acidic conditions and if temperature is right, it increase rate tof curdiling and impact on stability

What does fermentation do to milk? Fermentation produces lactic acid which acidifies the milk resulting in casein micelles losing their positive charge, falling apart, and coagulating into curds. Fermentation produces lactic acid which acidifies the milk resulting in casein micelles losing their negative charge, falling apart, and coagulating into curds. Fermentation produces lactose which acidifies the milk resulting in casein micelles losing their negative charge, falling apart, and coagulating into curds. Fermentation produces lactic acid which acidifies the milk resulting in whey micelles losing their negative charge, falling apart, and coagulating into curds.

Fermentation produces lactic acid which acidifies the milk resulting in casein micelles losing their negative charge, falling apart, and coagulating into curds.

What are the two basic steps when making yogurt? Choose two. Add rennet to curdle the milk Heat milk to denature whey proteins Heat milk to denature casein proteins Ferment milk by adding bacteria

Heat milk to denature whey proteins Ferment milk by adding bacteria

What molecule does chymosin act on to produce curds? Kappa-casein Lactoglobulin Whey Lactose

Kappa-casein

Which statement is correct regarding the action of lactic acid bacteria in milk? Lactic acid bacteria break down lactose to lactic acid which prevents the milk from curdling. Lactic acid bacteria break down lactic acid to lactose which prevents the milk from curdling. Lactic acid bacteria break down lactose to lactic acid which makes the milk curdle and taste tart. Lactic acid bacteria break down lactic acid to lactose which makes the milk curdle and taste tart.

Lactic acid bacteria break down lactose to lactic acid which makes the milk curdle and taste tart.

What do you need to make a hard cheese like swiss cheese? Select all that apply. Cream Sucrose Rennet Bacteria Milk

Rennet Correct! Bacteria Correct! Milk

Explain how rennet changes the molecular composition of milk to create cheese

Rennet clips the negative kappa-casein so the micelles are no longer repelled which results in curdling

What are Microbes? and what is Ripining

Riping is the process of microbes, They give flacor and structure of cheeses

What describes what bacteria are and how they perform fermentation?

They are Unicellular organism and have no nucleus

How is Chymosin related to rennet?

chymosin is an enzyme genetically engineered, the pure enzyme of Rennet

What are the three main stages of cheese making? (select three options) Ripening by enzymes and bacteria Rennet curdles the casein proteins and the watery whey is drained Freezing the initial batch of milk Lactic acid bacteria convert lactose to lactic acid Rennet curdles the whey proteins

you saw