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Concepts of Cheese making - Coggle Diagram
Concepts of Cheese making
Materials
Ingredients
Dairy Liquid - Full Cream Milk
Lactic Acid - Vinegar
Tools/Equipment
Water Bath for room-temperature
Beakers
Measuring Cylinders
Chux Cloth to strain
Spatula Stirring Spoons
Variables
Dependent: Weight of remaining Cheese Curds (to 0.01g)
Controlled: Temperature of Milk, Type of Milk and Vinegar
Independent: Amount of Acid/Vinegar mixed into the solution (mLs)
Overall Question: To what extent does the volume of vinegar introduced into a dairy solution change the mass of develped curds?
Context/History
Cheese dates back to 8000 BCE, originating from early Neolithic farmers in the Fertile Crescent.
Fermentation of Dairy Liquid
Milk proteins coagulate/gather up, due to the introduction of a lactic acid
A curd is formed, trapping fat, moisture and minerals in the solid
The newly-created curds are cut and heated to separate the liquid whey from the solid cheese.