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What are the best conditions for the production of Ricotta in the school…
What are the best conditions for the production of Ricotta in the school laboratory?
Best
Sustainable?
Too much required milk?
Too many reqiured enzymes
Too much wastage of products
Require many manufactuing componatnts?
Effective?
Little ricotta produced by the milk
Most amount of ricotta produced
Best Enzyme activity
Creamy and spreadble ricotta
Dry and crumbly
runny and liquidy
Environmentally Friendly?
Nutritious to plants?
Toxic to native animals and insects?
Efficient?
Time efficient? Quick?
Many ingredients required?
Messy?
Economical?
Suffient Production?
Cheap or expensive?
Too many manufacturing componants?
Safe?
Harmful enzyme?
Too Acidic?
Too Basic?
Digestable?
Avaliable?
Limited stock?
Imported Goods?
Easily accessable?
Ethical
Enzymes used
Heat source used
Straining method
Portion size
Quantity
Production
How Much is made
Ricotta
Milk curdling agent
Rennet liquid
Orange Juice
Junket Tablets
Rennet tablets
Labratory
Medical
Research
Medical grade
School
Industrial
Milk
2L full cream
Dairy Farmers full cream milk
Woolworths full cream milk
Riverina full cream milk
3L full cream
Woolworths full cream milk
Farmers own Full cream milk
Norco full cream milk
1L full cream
Farmhouse Gold full cream milk
Dairy Farmers full cream milk
a2 full cream milk
1L Lite milk
woolworths home brand
2L Lite milk
woolworths home brand
3L Lite milk
woolworths home brand
Lactose free milk
Soy milk
oat milk
almond milk
Filtering material
Chucks Clothes
Domestic wipes
all purpose cloths
Microfibre cloths
Fine-mesh strainers
Muslin cheese cloth
clip-on silicone filter
Nylon mesh strainer
Conditons
Temperature
Bunsen Burner
Heat plate
Microwave
pH
Time specific
Weather/environment
Humidity
Oxygen level
Air pressure
School
University
Public School
Private School