[DOC] [TLE] Milk & Milk Products Flashcards | Quizlet [PAR] (*these are coagulated by addition of acid pH of 4.6-5.2, and the basis for the 
formation of .... globules that are permanently dispersed in very fine emulsion & 
do not clump together b/c each ..... ___ coagulate milk/milk mixtures by forming 
unstable casein proteins. .... swiss cheese (holes evidence of gas producing 
bacteria). [DOC] [TLE] Chris George Cheese Intro - cwgeorge.com [PAR] Lowering the ph of milk (raising the acidity) will cause it to coagulate. This is the 
basis for products such as paneer where the addition of lemon juice to milk will ... 
coagulation by rennet and acidification by bacteria, is of primary importance in ... 
These clump together to form groups called 'micelles' and are held together by a
... [DOC] [TLE] MILK Cheese - Academia.edu [PAR] The protein in milk exists in two forms: as a suspension/colloidal (casein) and in a 
... for cheese making are called lactic acid bacteria (LAB) because their primary 
source of .... The basis of cheesemaking relies on the fermentation of lactose by 
LAB. ... one of the proteins in milk, to solidify and clump together, or coagulate. [DOC] [TLE] Manufacturing Process of Cheese - A Written Report - Scribd [PAR] The protein in milk exists in two forms: as a suspension/colloidal (casein) and in a 
... (LAB) because their primary source of energy is the lactose in milk and their .... 
The basis of cheesemaking relies on the fermentation of lactose by LAB. ... As the 
casein clumps together. and it aids coagulation only if the milk is slightly... [DOC] [TLE] Manufacturing Process of Cheese - A Written Report - Scribd [PAR] The protein in milk exists in two forms: as a suspension/colloidal (casein) and in a 
soluble form (whey proteins). ... The calcium assists in coagulation and reduces 
the amount of rennet required. ... The basis of cheesemaking relies on the 
fermentation of lactose by LAB. ... This results in a soft. to solidify and clump 
together. [DOC] [TLE] Rennet coagulation of milk [PAR] Cheese.  Coagulation of casein and trapping fat globules in the formed 
structure is one of the ... Main components of milk, changes in content. . Protein. 
. Fat. . Lactose ... basis 94% of protein and ... together. . Casein micelles are 
hydrophobic and their natural tendency is to ... The primary phase of rennet 
coagulation. [DOC] [TLE] Hooked on the Most Important Food Writer Alive : NPR [PAR] Aug 10, 2006 ... Yak milk is substantially richer in fat and protein than cow milk. ..... Milk Proteins: 
Coagulation by Acid and Enzymes ... The handful of curd proteins, the caseins, 
clump together in acid conditions and form a solid mass, or coagulate, ... Another 
way to cause the caseins to curdle is the basis of cheese making. [DOC] [TLE] Make It Yourself: Milk to Mozzarella - WordPress.com [PAR] coming together. Whey is the ... The primary milk sugar is lactose, which is 
metabolized ... The major protein in milk is casein, which becomes the basis of 
cheese as these proteins coagulate to form curds. Lastly ... They clump together 
in their. [DOC] [TLE] Cheese, grass-fed - The World's Healthiest Foods [PAR] Not only is whole milk the least processed form of milk (placing it in the category 
.... they cannot provide a vitamin like B12, which is stored primary in animal foods
. ... it more likely for some of the milk proteins (caseins) to clump together and 
form "curd. ... On a percentage basis, it's 74% fat and 47% saturated fat in terms 
of its... [DOC] [TLE] Whey to Go: Eat Low Fat Ricotta Cheese and Yogurt Cheese - Real ... [PAR] Yogurt cheese and ricotta cheese aren't as widely known or consumed as other 
... The primary priority for dietary change is to reduce intake of total fats . ... In the 
production of hard cheeses such as provolone, milk is coagulated with rennet, an 
enzyme that causes the casein,

Question: This primary milk protein clumps together, or coagulates, to form the basis of cheese
Answer: casein