Lesson 11

Instructions

This lesson covers the following concepts:

  • Emulsions
  • Milk
  • Acid denaturation of milk to make cheese

The readings for this lesson are from The Science of Cooking:

    • 3.1 (Introduction to Milk)
    • 3.2.4 (Milk Protein) through 3.2.9 (Homogenization and Pasteurization) p. 101-111
    • 5.2 (Milk curdling and coagulation) through 5.6 (on curd formation) p. 162-177

Lecture Videos and Slides

Videos Slides
11.1 Milk, Cream, and Butter

Making Butter

 11.1 Milk Cream Butter_Part1

11.1 Milk Cream Butter_Part2
Cheese Part 1 11.2 Cheese Part 1
Cheese Part 2 11.2 Cheese Part 2
Cheese Part 3 11.2 Cheese Part 3
The Art of Cheesemaking
Cheesemaking – Visiting a Swiss Dairyman

Post Video Check-In Questions:  http://blackboard.richmond.edu/ 

The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.

Worksheets

Recommended by not graded:

Go to Lesson 12

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