3. Not a chef by trade (but enjoys cooking) instructional designer middle school teacher AmeriCorps (twice) kayaker bike commuter curious foodie photojournalist Fringe NYC volunteer FIRST Robotics volunteer electronics hobbyist reader camper creative
16. Milk is mostly made up of water, followed by non-fat solids (proteins and lactose) and then milkfat
17. 80% of the proteins found in milk are categorized as casein (kay-seen) proteins Most casein proteins exist in loose clusters known as micelles
18. 20% of the proteins found in milk are categorized as whey (way) proteins The water that is expelled in cheesemaking is called whey because it contains these proteins.
19. The chemical reaction of cheesemaking • binds proteins • encapsulates fat cells • expels whey • results in a yummy treat!
20. This is what milk looks like under a microscope at 1,000x magnification
21. Fat Globule Fat Globule Water Casein Micelles 1,000x
23. heat (to help break down proteins) food grade citric acid (to lower the pH and remove a negative charge) rennet (to break down a hairy exterior layer on the casein micelles)
53. References University of Guelph Dairy Chemistry and Physics http://www.foodscience.uoguelph.ca/dairyedu/chem.html Dr. David B. Frankhauser University of Cincinnati - Claremont College http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML
54. Resources (for supplies) Lehman’s http://www.lehmans.com/ New England Cheesemaking Supply Co. http://www.cheesemaking.com/ Murray’s Cheese http://www.murrayscheese.com/