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Fo 17
Cheese
and whey from low-fat milk
Apart from fat
milk contains a "cheese substance"
called: ca|se|in.
As a first step of cheese
production the milk must be soured which means that it becomes like a jelly.
Usually milk is soured by
bacteria in the milk which produce lactic acid.
To speed up the experiment
you will add acid.
What
you need
Infusion bottle with 50 ml of
milk, lactic acid or vinegar (25 %), handkerchief.
Work
on a tray made by halfing and cleaning a TetraPak milk packing!
Experiment
* Left: Mix
20 ml of low-fat milk and 5 ml of vinegar 30% in a 50-ml vial.
* Close the vial and leave
it for one hour.
* Middle: Do 4 knots
at the edges of a handkerchief and place it on a glass beaker as a sieve.
* Pour the sour milk into
the sieve to let the whey separate.
* Remove the sieve with
the solid residue, press it to get rid of more whey.
* Right: The residue
is cheese consisting of casein and water.
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modification : 26.10.2001