For this week’s lab, complete a research type essay including references.

1. Rennet
what enzymes are in it
where are they found in nature
what do they do (be specific)
what are their optimal conditions (pH and temperature)
how are they commercially manufactured

2. Microbiology of cheese making: In class we used citric acid rather than live cultures to make our cheese. What is the role of microorganism in cheese making and give some examples of organisms, the type of cheese that they are used for and what qualities they produce in the cheese.

3. Describe the chemistry of milk and cheese products. What are the components of milk? What happens to them during cheese making? What are the curds and what is the whey?

4. Brine solution: What is the purpose of adding salt and soaking in salt (brine) solutions, in the cheese making process? What kind of salt should be used and why?