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Investigate the time it takes for the different enzymes rennet, maxiren and fromase to coagulate.
Member rating: No Rating | Words: | Submitted: Thu Jan 13 2005
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Remarkable Rennet AIM: To investigate the time it takes for the different enzymes rennet, maxiren and fromase to coagulate. The process of coagulating cheese has two stages. It firstly, the enzyme being used to achieve coagulation breaks down the specific bonds within a glycopeptide which is on the surface of the soluble calcium caseinate particles within milk. Then insoluble calcium paracaseinate is formed and when in the presence of calcium ions which then coagulate to form a continuous curd. Traditionally many different animal enzymes were used for the manufacture of cheese although in the UK plant proteases were used to manufacture cheeses. Today there are a numerous number of enzymes available for the manufacture of cheese these include, animals, naturally occurring fungi and animal identical products made from genetically modified microbes. MATERIALS: 1cm cube of Rennet 1cm cube of Maxiren 1cm cube of Fromase 1cm cube of Water 40cm cubed of semi-skimmed Milk 1cm cube syringes - for measuring...
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