{"id":537,"date":"2021-04-16T19:43:13","date_gmt":"2021-04-16T23:43:13","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=537"},"modified":"2021-05-20T13:01:23","modified_gmt":"2021-05-20T17:01:23","slug":"lesson-11","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-11\/","title":{"rendered":"Lesson 11"},"content":{"rendered":"<h1 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">Instructions<\/span><\/b><\/h1>\n<h3 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">This lesson covers the following concepts:<\/span><\/b><\/h3>\n<ul>\n<li>Emulsions<\/li>\n<li>Milk<\/li>\n<li>Acid denaturation of milk to make cheese<\/li>\n<\/ul>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #239b56; border: none windowtext 1.0pt; padding: 0in;\">The readings for this lesson are from The Science of Cooking:<\/span><\/h3>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>3.1 (Introduction to Milk)<\/li>\n<li>3.2.4 (Milk Protein) through 3.2.9 (Homogenization and Pasteurization) p. 101-111<\/li>\n<li>5.2 (Milk curdling and coagulation) through 5.6 (on curd formation) p. 162-177<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: darkmagenta; border: none windowtext 1.0pt; padding: 0in;\">Lecture Videos and Slides<\/span><\/h3>\n<table id=\"tb1\" width=\"732\">\n<tbody>\n<tr>\n<td width=\"208\"><strong>Videos<\/strong><\/td>\n<td width=\"208\"><strong>Slides<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=3ee5bb74-4835-4dff-bb68-abc700dc3ba4\" target=\"_blank\" rel=\"noopener\">11.1 Milk, Cream, and Butter<\/a><\/p>\n<p><a href=\"https:\/\/youtu.be\/tigXaA5W9tQ\">Making Butter<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-11\/20s-11-1-milk-cream-butter_part1\/\" rel=\"attachment wp-att-602\">11.1 Milk Cream Butter_Part1<\/a><\/p>\n<p><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-11\/20s-11-1-milk-cream-butter_part2\/\" rel=\"attachment wp-att-603\">11.1 Milk Cream Butter_Part2<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=ce81e22c-eb22-47fa-8fd7-abc700e4a1a9\" target=\"_blank\" rel=\"noopener\">Cheese Part 1<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-11\/20s-11-2-cheese-part-1\/\" rel=\"attachment wp-att-606\">11.2 Cheese Part 1<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=b02166df-6122-4eea-b6b1-abc801056ff9\" target=\"_blank\" rel=\"noopener\">Cheese Part 2<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-11\/20s-11-2-cheese-part-2\/\" rel=\"attachment wp-att-607\">11.2 Cheese Part 2<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=666244ca-4b44-4d13-b555-abc80131f765\" target=\"_blank\" rel=\"noopener\">Cheese Part 3<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-11\/20s-11-2-cheese-part-3\/\" rel=\"attachment wp-att-608\">11.2 Cheese Part 3<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/youtu.be\/nGGkhTPdLu4\">The Art of Cheesemaking<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/youtu.be\/l9lwiOnMVVU\">Cheesemaking &#8211; Visiting a Swiss Dairyman<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4><span style=\"color: #800000;\"><strong>Post Video Check-In Questions:\u00a0\u00a0<a href=\"http:\/\/blackboard.richmond.edu\/\">http:\/\/blackboard.richmond.edu\/<\/a><\/strong>\u00a0<\/span><\/h4>\n<p>The questions embedded in the lesson are\u00a0<em>formative<\/em>\u00a0&#8211;\u00a0that is,\u00a0they test your comprehension and understanding,\u00a0but they are <em><strong>graded for completion<\/strong><\/em>. You can access them here Blackboard under &#8220;Check-Ins&#8221;.<\/p>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #cb4335; border: none windowtext 1.0pt; padding: 0in;\">Worksheets<\/span><\/h3>\n<p>Recommended by not graded:<\/p>\n<ul>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-11\/activity_16_milk\/\" rel=\"attachment wp-att-609\">Activity_16_Milk<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-11\/activity_16_milk-key\/\" rel=\"attachment wp-att-610\">Activity_16_Milk KEY<\/a><\/li>\n<li>Cheese question<\/li>\n<\/ul>\n<p class=\"1-style\">Go to\u00a0<a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-12\/\">Lesson 12<\/a><\/p>\n<p class=\"1-style\">Return to\u00a0<a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/\">Lecture Schedule and Overview (Home)<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-11\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":277,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-537","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=537"}],"version-history":[{"count":15,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/537\/revisions"}],"predecessor-version":[{"id":902,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/537\/revisions\/902"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/277"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=537"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}