Chem 102 Cheese lab write-up PDF

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The essay for the cheese chapter...

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Cailyn Thomson 1/11/20 Chem 102 8.2 The role of lipase questions 1.Rank the cheeses made with the addition of different lipases (no lipase, calf lipase, lamb lipase) from highest to lowest.

In the ranking of cheeses with differing lipase there were three different categories that they were judged on. The first category was moisture, the moisture comes from the amount of milk and temperature in the cheese. When the cheese in cooking on a lower heat like the mozzarella we made the water in it does not evaporate as much versus a higher temperature cheeses like ricotta is less moist because the water evaporates off. On the basis of moisture all the cheeses with no lipase , to calf lipase and lamb lipase all got a score of 5 because of the same temperature and retention of water in the cheese. The texture of the cheeses are different based on the type of cheese , how long it was denatured and how much it was kneaded. The first cheese with no lipase had a score of 4 because of the lack of lipase it was not as hard and was more melty and harder for my team to make into a solid ball. Therefore the cheeses texture was quite different and was not to the taste testers texture standards. The lipases of calf and lamb came together in a thicker and more coherent ball with a firmer less grainy texture and came out smoother according to the taste testers. Therefore they both scored a 5 on the ranking of texture since they had the same addition of a chemical lipase to change the texture. Lastly the category of flavor comes into effect The first cheese without any lipase scored the lowest

with only having salt in it the lipase which is a pancreatic enzyme that breaks down the fatty acids without it the cheese isn’t even closer to mild let alone sharp, hence the score of 1. The calf lipase made the cheese mild and according to the taste testers, because it broke down some of the enzymes, with the balance of the salt and the mild but not to sharp cheese it scored the highest with a 4.The lamb lipase made the cheese extremely sharp and according to the taste testers, because it broke down most of the enzymes, with the balance of the salt and the sharp cheese it scored a 3. Therefore the final ranking from highest to lowest is Calf, Lamb and none.

2. Which produced the cheese with the highest score?

In accordance with the results of the taste testers above the highest scoring cheese was the one with calf lipase. Now this is subjective to the taste testers opinions as well as any errors made in the making of the cheese or not.The first category was moisture, the moisture comes from the amount of milk and temperature in the cheese. When the cheese in cooking on a lower heat like the mozzarella we made the water in it does not evaporate as much versus a higher temperature cheeses like ricotta is less moist because the water evaporates off. On the basis of moisture all the cheeses with no lipase , to calf lipase and lamb lipase all got a score of 5 because of the same temperature and retention of water in the cheese. The lipases of calf and lamb came together in a thicker and more coherent ball with a firmer less grainy texture and came out smoother according to the taste testers. Therefore they both scored a 5 on the ranking of texture since they had the same addition of a chemical lipase to change the texture. The calf lipase made the cheese mild and

according to the taste testers, because it broke down some of the enzymes, with the balance of the salt and the mild but not to sharp cheese it scored the highest with a 4.

3. What attributes of the best cheese were most distinguishing?

The biggest score difference was the category of taste. They all had various scores, none of them were the same. This is largely due to the fact of the lipase which breaks down the enzymes in the cheese. As well as it is subjective to the tastes of the testers whether they prefer a sharp, mild or bland cheese.The first cheese without any lipase scored the lowest with only having salt in it the lipase which is a pancreatic enzyme that breaks down the fatty acids without it the cheese isn’t even closer to mild let alone sharp, hence the score of 1. The calf lipase made the cheese mild and according to the taste testers, because it broke down some of the enzymes, with the balance of the salt and the mild but not to sharp cheese it scored the highest with a 4.The lamb lipase made the cheese extremely sharp and according to the taste testers, because it broke down most of the enzymes, with the balance of the salt and the sharp cheese it scored a 3.

4.How do you think varying the amount of lipase would impact the qualities of cheese?

The lipase gives the cheese the flavor like a mild flavor is attributed to calf lipase with cheeses such as feta and mozzarella. The lamb lipase gives the cheese a sharper or possibly fiery taste like provolone, romano and parmesan. An increase of lipase would break down the fat globules more as well as it would probably give you a stronger or

richer flavor due to the broken down enzymes. This would also make the cheese smoother and fondue like.

Pre-Laboratory Questions and Concepts 2.What are curds and whey? What are their roles in cheese making?

Curds are coagulated milk which is made up of mainly solid protein and casein molecules. The whey is the uncoagulated or aggregated milk that is separated out from the curds. When you are making cheese it is the clear liquid that the curds make a clean break from. The curds make the solid portion of the cheese this happens when you use heat, acid or enzymes or a combination to curdle the milk. The whey in the cheese making process is what gets strained from the curds to make the cheese. This is the byproduct of casein protein of the making of cheese.

3.Why is the amount of fat present in the milk used to make cheese impact the flavor of the cheese?

The amount of fat in a cheese can affect the moisture and flavor in the cheese because of the different levels of fat that is transferred to the cheese with the less fat being more crumbly and dry which can give it less or a different flavor then a thicker or smoother cheese.So when it is coagulated less of the components of the milk get transferred and more of them get burned off versus the whole milk not stripped of fat.

4.What is a lipase?Describe the chemical reactions that are catalyzed by a lipase.

The lipase which is a pancreatic enzyme that breaks down the fatty acids without it the cheese isn’t even closer to mild let alone sharp. It is the same chemical that is found in the calves, or cows , goats or lambs stomach. This is what in the beginning helped make the cheese in the first place. A lipase catalyzes chemical reactions of hydrolysis which is the process that breaks the bond between H2O which makes H+ a proton and OH-....