Cheeselab
The Effects of the presence of six different curdling agents such as 250 μL of Rennin (0.01g/mL), Emporase (1.0g/mL), Diluted Emporase (0.1g/mL), Double Diluted Emporase (0.01g/mL) and Buttermilk (1%) on the rate of curdling (mL/min), Under Constant Temperature at 37°C and the Correlation Between the Best Cheese Production.
Name: Tsering Kalden
Teacher: Ms. Ross
Due Date: February 16th 2011
Course: Biotechnology
Period: 3A, B
Introduction:
For many centuries, man-kind have used naturally occurring microorganisms, bacteria, yeasts and moulds - and the enzymes they produce to make foods such as bread, cheese, and alcohol.[1] The current advancements in biotechnology have contributed positively to cheese production and other food industries. During the infant years of cheese production old milk was let to break down by the naturally occurring bacteria in the milk. The lactose in the milk was slowly broken down into lactic acid, forming the separation of whey and curd. During the early years, the old milk was left in exposed air and was allowed to age.[2] However, as the usage of biotechnology advanced the ideal method of cheese making was also modified. New curdling agents were introduced to “aging” milk such as Lactobacillus which is commonly found in natural products like buttermilk. The introduction of curdling agent showed the importance and the key factor for more efficient and effective manner. In the modern day world, the production of Cheese has become more refined and modified. Commercial cheese industries initially start of with pasteurised milk and use chemically generated or genetically modified curdling agent like Rennin, Emporase (also known as Rennet) and Chymosin. Chymosin is a genetically modified enzyme which is produced in fungus and uses the enzyme rennin from a cow’s stomach. Cheese makers and commercial cheese industries prefer the usage of enzymes like Chymosin which allows a faster and cheaper method of extorting enzymes for the
Name: Tsering Kalden
Teacher: Ms. Ross
Due Date: February 16th 2011
Course: Biotechnology
Period: 3A, B
Introduction:
For many centuries, man-kind have used naturally occurring microorganisms, bacteria, yeasts and moulds - and the enzymes they produce to make foods such as bread, cheese, and alcohol.[1] The current advancements in biotechnology have contributed positively to cheese production and other food industries. During the infant years of cheese production old milk was let to break down by the naturally occurring bacteria in the milk. The lactose in the milk was slowly broken down into lactic acid, forming the separation of whey and curd. During the early years, the old milk was left in exposed air and was allowed to age.[2] However, as the usage of biotechnology advanced the ideal method of cheese making was also modified. New curdling agents were introduced to “aging” milk such as Lactobacillus which is commonly found in natural products like buttermilk. The introduction of curdling agent showed the importance and the key factor for more efficient and effective manner. In the modern day world, the production of Cheese has become more refined and modified. Commercial cheese industries initially start of with pasteurised milk and use chemically generated or genetically modified curdling agent like Rennin, Emporase (also known as Rennet) and Chymosin. Chymosin is a genetically modified enzyme which is produced in fungus and uses the enzyme rennin from a cow’s stomach. Cheese makers and commercial cheese industries prefer the usage of enzymes like Chymosin which allows a faster and cheaper method of extorting enzymes for the
Bibliography: Daugherty, Ellyn. Biotechnology: Science for the New Millennium : Laboratory Manual.St. Paul, MN: Paradigm, 2007. Print. The European Food Information Council.” Modern Biotechnology in Food: Applications of Food Biotechnology: Enzymes (EUFIC)." The European Food Information Council (EUFIC) : Your Guide to Food Safety & Quality and Health & Nutrition for a Balanced Diet and Healthy Lifestyle. Web. 15 Feb. 2011. . ----------------------- [1] The European Food Information Council.” Modern Biotechnology in Food: Applications of Food Biotechnology: Enzymes (EUFIC)." The European Food Information Council (EUFIC) : Your Guide to Food Safety & Quality and Health & Nutrition for a Balanced Diet and Healthy Lifestyle. Web. 15 Feb. 2011. . [2] Daugherty, Ellyn. Biotechnology: Science for the New Millennium : Laboratory Manual. St. Paul, MN: Paradigm, 2007. Print.