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Can you think of 8 ways to make milk stiff?
Tom Zinnen, UW Biotechnology Center
and UW-Extension, 608/265-2420,
zinnen@biotech.wisc.edu |
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| How can you make milk stiff? |
What do you get? |
| 1. Scald it |
Scalded milk is used in some baking recipes. |
| 2. Dry it |
Drying milk makes powdered milk. |
| 3. Freeze it |
When you freeze milk, you get ice cream. |
| 4. Churn it |
Churning milk gives butter. |
| 5. Acidify it |
Acidifiying milk makes cottage cheese. |
| 6. Ferment it |
Fermenting milk makes Yogurt. |
| 7. Enzyme it |
Adding an enzyme called rennet to milk will give you custard. |
| 8. Ferment and Enzyme it |
When you ferment and add an enzyme to milk, you get cheese. |
| Which of These 8 Ways Uses the Tools of Biology? |
| COTTAGE CHEESE: |
Acidification by adding vinegar to milk (clabbering); vinegar is made by
microbes fermenting fruit juices into acetic acid. |
| YOGURT: |
Gelling by fermentation by adding bacteria, such as lactobacillus, that
produce lactic acid. |
| CUSTARD: |
Gelling by adding an enzyme called rennet or chymosin found originally in
the stomachs of calves. |
| CHEESE: |
Gelling by adding both lactobacillus and enzyme (rennet), leading to curds
and whey. |
| For a booklet that describes fun experiments using milk,
order |
|
"Science Fun with Dairy Foods"
from Ohio Cooperative Extension
Publications Office,
385 Kottman Hall,
2021 Coffey Road,
Columbus, OH 43210-1044,
614/292-1607, fax 614/292-2270 |
