Has anybody done the cheese making coursework for science? if so please give me a few sources where I could find the answers to the following questions:
- what milk curdling is (coagulation)
- how rennet is used in cheese making
- what conditions affect milk curdling when making cheese?
- why is it important to control these conditions?
- uses of milk curds
I'd really appreciate any help.
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Science coursework help! watch
- Thread Starter
- 22-10-2015 16:52
- 29-04-2016 13:51
- 29-04-2016 18:12
i happen to be doing this too SO LATE ASWELL!!
Did you find any good sources????
REALLY REALLY NEED THE HELP