Cheese Lab

In this lab the problem was that the milk had to let the bacteria digest. When we let the milk curdle we are letting the bacteria digest. We found that with a hot temperature the rennin takes 10 minutes to curdle while chymosin only takes 5, At a controlled temperature they take the same time (15 minutes), and at a controlled pH chymosin takes 15 minutes while rennin only takes 10. My recommentation is to have the enzyme condition at acidic and use either rennin or chymosin because then it will only take 5 minutes to curdle.

Some mistakes that we made were that we took a long time in between pouring the rennin into the different tubes. We also put the last tube in between our armpit about a minute after we put the other tubes in the hot and the cold. In future experiments we can have multiple people pouring the rennin at the same time to quicken the process and put the rennin in the hot and cold water at the exact same time and also in between our armpit.

This lab was done to demonstrate how cheese is made and what the right temperature it takes for milk to curdle. The cold one didn’t curdle after 15 minutes, the warm one curdled after 15 minutes, and the hot one curdled after 10 minutes. I can relate this lab to our vodcast because in the vodcast we were told that pH and temperature effects enzymes and in this lab we saw how those factors affect how long it took for the milk to curdle. Based on my experience from this lab I have a pretty clear idea on how cheese is made and how long it takes to make the cheese.

Curdling Agent:	chymosin	rennin	buttermilk	milk (control)
Acid	5	5
Base
Cold
Hot	5	10
temp control	15	15
pH control	15	10
Average of controls