Make sure you check your review sheet for the important facts to study for the test!
Block 4: Test will be TOMORROW (Wed)! Bring your calculator!
Block 2: Test will be Thursday!
We will review for a portion of class, then take the test.
Good luck!
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In other news, we made cheese in the lab! Not food-safe cheese, but we added an acid (vinegar) to milk to create curds (casein) and whey. After filtering out the whey, we were left with only the casein, which is the solid portion proteins. We enjoyed real herbed cheese spread prepared in the same fashion which was food safe! I offered students the recipe if they'd like to make it at home!
Here is a clip from the show "Dirty Jobs" in which Mike Rowe makes cheese at the Crowley Factory. There are a few differences in how we made our cheese and how they do it:
* We used vinegar as the acid to separate curds and whey. They used a bacteria culture that
produces lactic acid and rennin, an enzyme found in cow stomachs, to separate curds and
whey.
* We had our cheese drip dry through cheesecloth to form a soft spreadable cheese, and
they drain theirs and keep it dry by working it with hands.
Check it out! The same science is at work!
http://www.youtube.com/watch?v=d0UfS1bqscM&feature=related
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