Subject: What is the effect of fat content on the effectiveness of chymosin and why?
Date: Mon Oct 3 09:25:54 2005
Posted by Lori
Grade level: undergrad
School: Community college of Allegheny County
City: Pittsburgh State/Province: PA
Area of science: Biochemistry
If you try to make a cheese out of skim milk, which has the same protein
content as whole milk, the skim will result with a much smaller curdle mass
than the whole. I'm confused as to whether it is because the fat in the whole
milk is sticking to the protein(due to it's insolubility, or if the fat just
helps the enzyme to work better.
Re: What is the effect of fat content on the effectiveness of chymosin and why?
Current Queue |
Current Queue for Biochemistry |
Try the links in the MadSci Library for more information on Biochemistry.
MadSci Home | Information |
Random Knowledge Generator |
MadSci Archives |
Mad Library | MAD Labs |
MAD FAQs |
Ask a ? |
Join Us! |
Help Support MadSci
© 1995-2005. All rights reserved.