WK- LJ1 - Dairy (part 2)

• Kok
• MBO
• Studiejaar 1

A quick revision of 

our last lesson...

Which of the following is the sugar component of milk?

1. Fructose
2. Sucrose
3. Lactose
4. Non of the above

How many liters of milk are needed in order to produce 1 kg. of hard cheese?

1. 20 L.
2. 12L.
3. 8L.
4. 4L.

What will happen to buttermilk if it will get boiled?

What is "Whey?"

Whey

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses

What is "Rennet?"

Rennet

Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk.