CHEESE
Acidification with Vinegar: Milk (l) + Vinegar (l) = Curd (s) + Whey (l)
C12H22O11(l) + C2H4O2(l) → 4 CH3CHOHCOOH(s) + CHCOOH(l)
MILK
Milk is the main ingredient in cheese and is made of water, casein and whey proteins, lactose, fat, and minerals. The casein
protein in milk is an important reactant in cheesemaking. Casein is what makes milk white and it groups together like
REACTANTS
tangled wire into casein micelles which have negatively charged outer layers. These micelles are invisible in water because
their negative charges attract the positive charges in the water in milk, causing it to become soluble and dissolve.
Additionally, like magnets, the casein micelles’ negative charges make them repel each other.
ACID
Acid initiates the first step in cheesemaking. Some cheeses use simple acids like vinegar or lemon juice while others use
microbes in one of two ways: The first is the natural way, where the bacteria that already exists in milk produces lactic acid
naturally over time. This is not a very controlled option, so it can go wrong when the wrong bacteria thrive. So, the second
way is what most cheesemakers do today to control bacteria growth, and it is when a starter culture of either mesophilic or
thermophilic bacteria is added to the milk. These bacteria ferment the lactose in milk into lactic acid.
CURDS WHEY
PRODUCTS
Curds are the result of the coagulation (precipitation) stage Whey refers to the liquid that separates from the curds
in cheesemaking. They are the grouped together blobs of during coagulation. Whey protein is a common
neutral casein micelles and are the basis of all cheeses, but supplement sold in powder form that can improve athletic
look different depending on how they are processed and performance when consumed along with regular exercise.
formed.
STEPS IN CHEESEMAKING
1 2 3
ACIDIFICATION COAGULATION SPECIAL STEPS
Acids, when mixed into milk, give milk Coagulation is a form of precipitation and is The curds are cut, cooked, molded, and
positive charges which attach to the when the neutrally charged casein micelles pressed to remove as much whey as
negatively charged ends of the casein stop repelling and clump together, forming possible. Changes in how each step is
micelles, neutralizing them. Heat is curds. The curds are insoluble, so they get performed affects the final cheese
also used in this stage, and the acid pushed out and separate from the water. product. Sometimes, cheeses are also
and heat denature or unfold the The whey protein in milk does not salted and/or matured for their textures
casein protein strands. neutralize like casein does during and flavors to develop by breaking
acidification, and stays dissolved in water, down its sugars, proteins, and fats into
separating with it. flavor compounds.
APPLICATION & IMPORTANCE
Cheese is used in many of our favorite dishes like pasta or pizza. It is not only tasty, but genius because it
makes milk, which expires fast, last weeks or even years longer. This is because it has less water and is more
acidic, making it inhospitable for potential pathogens that might cause spoilage. Cheese is a revolutionary
and super tasty preservation method and its long use in history makes it a key ingredient in many of the
world’s most delicious dishes.
#25 MIKAYLA PE AGUIRRE | 10-FLORENTINO
