Molecular Gastronomy Of Milk Coagulation

Last Revised: Saturday, January 5, 2013

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Continue.. from Ginger Milk Curd

Here is a simple explaination of it..

While some of you might be familiar with the cheese making process in which they use rennet a type of protein enzyme(protease) that coagulates the milk. It is actually the same reactions that occur when you add ginger to milk.

Ginger itself contains proteases. These enzymes will exhibit proteolytic activity cleaving the protein structure. This hydrolysis reaction actually disrupt the affinity of Milk protein causing the structure to change. Thus resulting the hydrophobic casein group to clump together. Separating the Milk into Solid and liquids.

Hey you science freak! want to read more? you can check this out Science Journal from pubmed
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