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Given junket tablets, what advice could be given to the consumer on the…

- - - - Can be measured by changing the temperature of the milk
        
        Water baths can help change and control the temperature of the milk
        
        The temperature of the milk should be measured because different temperatures can have different impacts on the rate of enzyme activity.
        
        This factor seems ideal and realistic to measure and investigate because it is part of the usual method used to prepare junket dessert. Some people may tend to boil the milk or heat it to high temperatures without realising the impact it can have on the activity of rennin.
- - - - It would be very difficult to determine and find ingredients that can change the pH of the milk without affect the taste
        
        This would not be an ideal factor to investigate. This is because usually in recipes, the pH of the milk is not altered rather it is heated or a different type of milk is changed. Thus the results would not be much helpful for people preparing junket dessert.
- - - - This would not be an ideal variable to investigate because it is not very realistic. Most people drink/prefer cow's milk and it may also be really difficult to find milk from other animals. It may also not be economically and expensive.
- - - - If the milk is diluted in different ratios with water, it will contain different amount of this substrate.
        
        Hence, the rate of enzyme activity can be affected by how much of the substrate is present