Topics: Cheese, Milk, Curd Pages: 8 (2289 words) Published: March 23, 2011
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


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 maximum amount of curd. Cheeses like: mozzarella, swiss, cheddar, blue and many others are the result of the simple application of different enzymes. Biotechnology’s new method of genetically modified organism has played a huge role on commercial, medical and other communities.

The purpose of this lab was to determine quantitatively and qualitatively which 250 μL of a curdling agent such as Rennin 0.01g/ml, Emporase 1g/ml, diluted Emporase 0.1g/ml, double diluted Emporase 0.01g/ml, 1% buttermilk or 2% whole milk had the best curdling rate in 2% of 7ml whole milk, forming the maximum amount of cheese under minimal time.

If 250 μL of a curdling agent is micropipetted such as Rennin 0.01g/ml, Emporase 1g/ml, diluted Emporase 0.1g/ml, double diluted Emporase 0.01g/ml, 1% buttermilk or 2% whole milk is added to 6 different conical tubes with 7ml of 2% whole milk and placed in a 37°C water bath then the curdling agent which contains the highest concentration of enzyme and the most effective enzyme complexes has the highest curdling rate forming the maximum amount of curds and minimal amount of whey thus resulting in the best cheese production in the most effective manner.

This investigation entailed the usage of sterilized equipments such as the six conical tubes (caps included), the P-1000 micropipette tips and the 10 ml pipettes. The test tube rack was exercised to place the conical tubes whilst a permanent marker was used for labelling each tube holding the six different curdling agents such as: R for Rennin ,E for Emporase, DE for diluted Emporase, DDE for double diluted Emporase, M for 2% whole milk and last of all B for the 1% buttermilk. The micropipettes were required to transfer minute amount of curdling agent whereas the pipettes were used to transfer larger quantity of liquid like the 2% whole milk. A touchstone water bath was needed for incubation, set at exactly 37°C to maintain the optimum and constant temperature...
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