Cheese Making Process: A Comprehensive Review
4. Making Quark
Review
Asher Wilkinson
New Zealand
2018
The Problem
Quark, cottage cheese, and similar varieties of
white acid-set cheese can be produced from
milk. Investigate this process experimentally and
study the properties of the resulting product.
2
The Report
•
Didn’t explain why cheese making process happens
•
Explained whey and curd
•
Explained what milk is made, Proteins ect.
•
Tried different methods
•
Electrophorese
•
Looked at different calcium and protein in homemade milk
compared to store bought milk.
•
A lot of data for milk properties, however presented without
axis labels
•
Not a lot of data for making quark – didn’t answer question
•
Conclusion: Home milk is better for making cottage cheese
3
The opposition
•
Praised them for explaining milk
content/properties, and process
•
Brought up how they did not look at casein,
thought it was an important part to
coagulation
4
Points discussed
Casein
Opponent
•
Why didn’t you look into
this and its effect on cheese
making
Reporter
•
All ready discussed as they
found casein by finding
protein
6
Our opinion: agree with opponent, casein should have been
talked about in more depth, understood better after questions
How does temperature and pH effect cheese making
Opponent
•
How would this effect
cheese making
Reporter
•
It wouldn’t. is not an
important part
7
Our opinion: agree with opponent, the reporter defiantly should
have looked into it as it is important
Physical properties
Opponent
•
Did you study the physical
properties of cheese
Reporter
•
I looked at chemical
properties
8
Our opinion: reporter should have looked at physical properties
as it was part of the problem.
Points missed
•
Axis labels
•
Cheese product
9
10
First, I would like to thank both the reporter and the opponent for their presentations anfd disscussions
Investigate the experimental process of producing quark, cottage cheese, and similar varieties from milk. A report was presented, highlighting the properties of homemade milk compared to store-bought milk for cheese making. Feedback from opposition emphasized the importance of discussing casein and studying the effects of temperature and pH in cheese making, along with addressing physical properties.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
You are allowed to download the files provided on this website for personal or commercial use, subject to the condition that they are used lawfully. All files are the property of their respective owners.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.
E N D
Presentation Transcript
4. Making Quark Review Asher Wilkinson New Zealand 2018
The Problem Quark, cottage cheese, and similar varieties of white acid-set cheese can be produced from milk. Investigate this process experimentally and study the properties of the resulting product. 2
The Report Didn t explain why cheese making process happens Explained whey and curd Explained what milk is made, Proteins ect. Tried different methods Electrophorese Looked at different calcium and protein in homemade milk compared to store bought milk. A lot of data for milk properties, however presented without axis labels Not a lot of data for making quark didn t answer question Conclusion: Home milk is better for making cottage cheese 3
The opposition Praised them for explaining milk content/properties, and process Brought up how they did not look at casein, thought it was an important part to coagulation 4
Casein Opponent Reporter Why didn t you look into this and its effect on cheese making All ready discussed as they found casein by finding protein Our opinion: agree with opponent, casein should have been talked about in more depth, understood better after questions 6
How does temperature and pH effect cheese making Opponent Reporter How would this effect cheese making It wouldn t. is not an important part Our opinion: agree with opponent, the reporter defiantly should have looked into it as it is important 7
Physical properties Opponent Reporter Did you study the physical properties of cheese I looked at chemical properties Our opinion: reporter should have looked at physical properties as it was part of the problem. 8
Points missed Axis labels Cheese product 9
