Food Chemistry Basics: Chemistry Of Cheese
#foodscience #cheese #foodchemistry #cheesemaking
This video describes the formation of cheese using enzymes and acid. Cheese is a gel formed either by enzymatic coagulation using rennet or by making use of acids like citric, acetic acid, or glucano delta-lactone.
The lecture covers the following:
a. 0:38 Enzymatic coagulation
b. 2:51 Acid coagulation
Key points:
a. Enzymatic coagulation: Removal of hairy caseino macropeptide results in aggregation to form a 3-D gel.
b. Acid coagulation: The reduction in electrostatic repulsion at the isoelectric point is responsible for gel formation.
Видео Food Chemistry Basics: Chemistry Of Cheese канала Dhananjay Academy
This video describes the formation of cheese using enzymes and acid. Cheese is a gel formed either by enzymatic coagulation using rennet or by making use of acids like citric, acetic acid, or glucano delta-lactone.
The lecture covers the following:
a. 0:38 Enzymatic coagulation
b. 2:51 Acid coagulation
Key points:
a. Enzymatic coagulation: Removal of hairy caseino macropeptide results in aggregation to form a 3-D gel.
b. Acid coagulation: The reduction in electrostatic repulsion at the isoelectric point is responsible for gel formation.
Видео Food Chemistry Basics: Chemistry Of Cheese канала Dhananjay Academy
what is cheese How is cheese formed? What are the different methods to produce cheese? What is acid cogulation of milk? How is cheese formed by acid cogulation? What is enzymatic coagulation of cheese? How is cheese formed by enzymatic coagulation? What is cheese curd? What is the chemistry behind cheese formation? How to make cheese from milk? What is kappa casein? What is the role of casein in cheese making? What is the role of rennet in cheese making?
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24 января 2025 г. 22:16:49
00:05:40
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