All cheese from the milk of mammals. Bacteria are required to make cheese. Milk is slightly basic. Bacteria that grow best in moderate temperatures (between 20 and 45C) are used to make sharp cheeses like Parmesan and romano. As sugar ferments, the solution becomes more acidic. People who are lactose intolerant can eat aged cheese. Rennet, an enzyme used to speed up the curdling process, comes from a calf’s stomach. All cheeses acidify from milk at the same rate. Some hard cheeses may be aged for decades. Graphic Organizer complete the graphic organizer below to compare the chemistry Directions: As you read, of how hard and soft cheeses are produced. . Examples of to produce What happens in pH Temperature hard cheese hard cheese this step
All cheese from the milk of mammals. Bacteria are required to make cheese. Milk is slightly basic. Bacteria that grow best in moderate temperatures (between 20 and 45C) are used to make sharp cheeses like Parmesan and romano. As sugar ferments, the solution becomes more acidic. People who are lactose intolerant can eat aged cheese. Rennet, an enzyme used to speed up the curdling process, comes from a calf’s stomach. All cheeses acidify from milk at the same rate. Some hard cheeses may be aged for decades. Graphic Organizer Directions: As you read, complete the graphic organizer below to compare the chemistry of how hard and soft cheeses are produced. . Examples of hard cheese to produce hard cheese pH Temperature What happens in this step
cheesy-science-tg.docx