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Milk, cheese and yoghurt
Commodities
Key terms (EMULSION (A fine…
Milk, cheese and yoghurt
Commodities
Key terms
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CURD
A soft, white substance formed when milk sours, used as the basis for cheese
RENNET
An ENZYME that used to be taken from calves' stomachs, but is mostly now produced from vegetarian sources
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ENZYMES
Molecules (proteins) that act as CATALYSTS and help complex reactions occur - helping to curdle the milk
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MOULD
A fungus that grows in filament creating a fuzzy appearance on food, It is a soft, green or grey growth that develops on old food, May give some cheeses their characteristic colours and flavours
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FERMENT
Where bacteria produces lactic acid, which acts on the milk protein to give yoghurt its texture and characteristic tang
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