Class 6 | Cheese Technology | Principles of Cheese Making & Milk Selection | Moo Techie скачать в хорошем качестве

Class 6 | Cheese Technology | Principles of Cheese Making & Milk Selection | Moo Techie

Welcome to Moo Techie, your hub for dairy science! 🧀🥛 In this class (Part 6 of our Cheese Technology series), we're diving deep into the fundamental science of cheese making and the most critical step: selecting the perfect milk. Ever wondered how liquid milk transforms into solid cheese? We break down the complex biochemistry into simple steps. We'll explain the precise action of rennet, the structure of casein micelles, and the three key stages of cheese production: coagulation, draining, and ripening. But it all starts with the milk! This video is your ultimate guide to milk quality for cheese. We cover: The role of Milk Proteins (Casein vs. Whey) and how they affect clotting time and texture. The importance of Milk Fat for flavor, texture, and why the fat-to-casein ratio is non-negotiable. The crucial function of Milk Salts, especially Calcium, in achieving a perfect gel. How to identify and avoid problematic milk containing antibiotics, detergents, or harmful bacteria. Whether you're a dairy technology student, a professional cheesemaker, or a passionate foodie, this video will give you a new appreciation for the science in your cheese board. Understand how factors like breed, lactation stage, and even heat treatment can make or break your final product. Ready to master cheese science? Watch now! #CheeseScience #DairyTechnology #HowCheeseIsMade #Rennet #Casein #CheeseMaking #FoodScience #MooTechie #CheeseLover #HomeCheesemaker Follow Moo Techie for more delicious deep dives into dairy tech!