Investigating Quark and Cottage Cheese Production Process Experimentally

Explore the experimental process of producing quark, cottage cheese, and similar white acid-set cheeses from milk. Addressing the curdling of milk, product analysis, theoretical comparisons, strengths, weaknesses, and key discussion points in cheese production.

• Cheese Production
• Experiment
• Milk Curdling
• Product Analysis
• Cheese Making

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Uploaded on Sep 13, 2024 | 0 Views

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1. 4. Making Quark Opposition Asher Wilkinson New Zealand 2018

2. 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

3. Addressing the problem Explained why milk curdles Cheesemaking Product analysis Theoretical comparison 3

4. Strengths Theory Practical Defined cheese Compared data 3 repeats Tested different milks Somewhat accurate measurements 4

5. Weaknesses Theory Practical Not much data comparison Lack of many repeats Didn t guarantee repeatability Not enough data for comparison Didn t test many variables Didn t explain why milk curdles Didn t explain difference in milk proteins Didn t explain change in milk pH Lack of theoretical predictions Didn t study relevant product parameters 5

6. Points for discussion Control variables (pH) Relevant parameters Why does cheese occur Comparisson 6

7. 7