Today we prepared No-rennet Ricotta the lab kitchen and we have to write a lab report. I will upload a copy of the lap report layout to follow as well as pictures to put in the report under results and the recipe sheet with the ingredients and procedures .
Discuss what milk is made up of, because cheese comes from milk (research and mention these things: fats, fat Gobules, casein, plasma phase, and proteins that are in the milk and cheese)
Discuss the background of Curd, Acid Curding, Renneting, Fermentation of cheese
Mention cheese being a flavor enhancer in the lab report (how it adds flavor and makes dishes taste great and how varieties of cheeses are categorized by their flavor and texture)
Discuss hurdles obstacles in making cheese such as water activity, pH, and microbial growth .
Mention that cheeses that have salt added in them, last longer because it cuts down on microbial growth .
