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Author Question: How does temperature of the milk affect the action of rennin? What is the optimum temperature? Why ... (Read 56 times)

abern

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on: Aug 19, 2018
How does temperature of the milk affect the action of rennin? What is the optimum temperature? Why does this seem appropriate?

Question 2

Why is the curd cut in making cottage cheese? What is the liquid that is observed when the curd is cut?


Tonny

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Heating the milk at temperatures from 72-95F provides an optimum environment for enzymes and bacterial activity. This contributes to the formation of the curd.

Answer to Question 2

Curd is cut to increase the surface area. The liquid that is observed when the curd is cut is whey.


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