SLIDE 1
History of Cheese Making
- Closely associated with the domestication
- f milk producing animals, such as sheep
(8,000 to 10,000 years ago)
- Evidence found in Egyptian tomb murals
(4,000)
- Widespread by the Roman Empire (25BC to
Lab 1: Making Your Whey With Cheese How has biotechnology - - PowerPoint PPT Presentation
Lab 1: Making Your Whey With Cheese How has biotechnology - - PowerPoint PPT Presentation
Lab 1: Making Your Whey With Cheese How has biotechnology influenced the food industry? History of Cheese Making Closely associated with the domestication of milk producing animals, such as sheep (8,000 to 10,000 years ago) Evidence
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SLIDE 4
Bacteria and Cheese
- Different cultures of bacteria are used to
produce the many different flavors of cheese
SLIDE 5
The Science Behind Cheese
- Bacteria produce enzymes that convert
lactose (milk) to lactic acid.
- Lactic acid causes the milk protein, casein,
to denature and fall out of solution.
- Other enzymes, called proteases, also act
- n casein proteins further.
- Denatured casein proteins are called curds
– used to make cheese.
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SLIDE 7
Curdling Methods
1. Leave It To Chance Method – bacteria in the air 2. Bacterial Culture Method – buttermilk cultures 3. We Need a Cow Stomach Method – rennin enzyme 4. Genetically Trick a Fungus Method – chymosin recombinant enzyme
SLIDE 8
Leave It To Chance Method
(milk + milk)
SLIDE 9
Bacterial Culture Method
(milk + buttermilk)
SLIDE 10
We Need a Cow Stomach Method
(milk + rennin)
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Genetically Trick a Fungus Method
(milk + chymosin)
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Genetic Engineering
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Lab Objectives
- To determine which curdling agent produces
cheese the fastest.
- To determine which curdling agent produces the
most cheese.
- To examine numerical data to support
predictions.
- To examine variables that can lead to invalid
experiments.
SLIDE 14
Record the following in your lab notebook:
- 1. Title of the lab.
- 2. Describe the objectives of the lab.
- 3. Identify the independent and dependent
variable.
Lab Notebook
SLIDE 15
Record the following in your lab notebook:
- 4. Predict which curdling agent will produce the
largest volume of cheese in the shortest amount
- f time. This is your hypothesis and should be
written using the format provided. Explain your hypothesis.
- 5. Draw diagrams of the four test tubes. Include
the contents and amounts of each reagent in your diagrams.
Lab Notebook
SLIDE 16
Label with group initials and number:
Test Tubes
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Data Table 1
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Data Table 2
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