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    I'm finding it really difficult to find answers to the questions:
    What conditions affect milk curdling when making cheese?
    Why is it important to control these conditions?
    could somebody help me out please!!!
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    Hi. I can help. (Copy the italic bits as well for top marks!!)


    The conditions that affect milk curdling in cheese making are:
    1) Temperature: The rennin enzymes used work best at around 37 degrees C. Too cold and curdling will be too slow. Too hot and enzymes will be denatured (destroyed) and no curdling possible.

    Temperature affects the kinetic movement of molecules in milk and enzymes. Below 37 molecules get slower, less curdling. Above 37 it gets too fast and the enzymes molecular bonds fail!

    2) pH acidity. The enzymes in cheese making work best at just under pH7. Too low pH and the enzymes will be denatured too high and they'll be denatured too.

    These conditions must be controlled to ensure the milk curdles quickly and there is no wastage of enzymes or milk which would mean the company looses money!
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    (Original post by Ambitious1999)
    Hi. I can help. (Copy the italic bits as well for top marks!!)


    The conditions that affect milk curdling in cheese making are:
    1) Temperature: The rennin enzymes used work best at around 37 degrees C. Too cold and curdling will be too slow. Too hot and enzymes will be denatured (destroyed) and no curdling possible.

    Temperature affects the kinetic movement of molecules in milk and enzymes. Below 37 molecules get slower, less curdling. Above 37 it gets too fast and the enzymes molecular bonds fail!

    2) pH acidity. The enzymes in cheese making work best at just under pH7. Too low pH and the enzymes will be denatured too high and they'll be denatured too.

    These conditions must be controlled to ensure the milk curdles quickly and there is no wastage of enzymes or milk which would mean the company looses money!
    THANKYOU! this really helped.
 
 
 
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