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What is the best temperature to make cheese? - Coggle Diagram
What is the best temperature to make cheese?
types of cheese
swiss cheese
cheese balls
brie
camembert
mozzarella
parmesan
american
cheddar
How to make cheese
materials
acid
vinegar
concentration of acid
milk
full cream
skim
lactose-free milk
almond milk
heat
heated milk
equipment
spatulas / spoon
100mL and 250 mL beakers
pipettes
chux cloth
scale
Butter tubs
in a lab
food lab
at home
chemistry of cheese
curdling
when the pH of milk decreases which causes the acidic concentration to increase
Individual casein molecules form at the top searching for each other and clumping together forming curds
"best"
more weight
tastier
texture?
most yield
most efficient
"temperature"
the best temperature to make cheese is 32.2–34.4°C
temperature of vinegar
temperature of milk
temperature of beaker
room/environment temperature
important problems in cheese production
wasted resources
food/water
energy
labour
extinct species of cheese (bacteria)
alternative products (competition)
mould growth
food safety laws
dietary requirements