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The effect of concentration of vegeren on clotting times with three different milks, whole milk semi-skimmed milk and skimmed milk.
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Biology Coursework Title: The effect of concentration of vegeren on clotting times with three different milks, whole milk semi-skimmed milk and skimmed milk. Introduction: This investigation is basically about milk coagulation of different milks. Also it includes why each milk has potentially different milk clotting times using vegeren and how the concentration of vegeren is going to affect the different milks. Vegeren is a vegetarian substitute for rennet, which is also a milk-clotting agent. There are many differences with different milks such as calcium content and protein content. This investigation requires looking at the fat content because this will decide which milk will coagulate more. In nature, milk is a substance produced by mammals to feed their offspring. Milk contains the essentials to help the young mammal grow and develop in its first months of life. Milk contains water, solids such as fat (lipids), proteins (enzymes, caseins, whey proteins), carbohydrates (lactose) and minerals....
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