Yogurt

 and  cheese  

Lesson  4  –  1.15.15  
 Learning  Objec9ves  
4.1  –  Describe  what  bacteria  are  and  how  they  
perform  fermenta9on  
4.2  –  Explain  how  fermenta9on  changes  the  
molecular  composi9on  of  milk  to  create  yogurt  
4.3  –  Explain  how  rennet  changes  the  molecular  
composi9on  of  milk  to  create  cheese  
4.4  –  Predict  what  type  of  cheese  will  be  made  
given  the  produc9on  condi9ons  
 Key  terms  
•  Lac9c  acid  bacteria  
•  Fermenta9on  
•  Lac9c  acid  
•  Yogurt  
•  Cheese  
•  Rennet  
•  Chymosin  
•  Starter  bacteria  
•  Ripening  
 How  can  you  make  yogurt  from  milk?  
Cheese  from  milk?  
Bacteria
Enzymes
 What  are  bacteria?  How  are  they  
different  from  us?  
Bacteria are single-celled organisms

Bacteria lack a membrane bound nucleus,

but have a cell wall

Bacteria are 10x smaller than eukaryotic

cells

Animals,  plants,  
fungi,  etc  
How  big  are  these  things?  
hQp://learn.gene9cs.utah.edu/content/begin/cells/scale/  
 Lac9c  acid  bacteria  

Streptococcus  thermophilus   Lactobacillus  bulgaricus  

Lactic acid bacteria (and other organisms) can perform fermentation

Changes lactose into lactic acid
What  is  fermenta9on?  
Metabolic process that converts sugar to acid, gas and/or alcohol

What  do  the  bacteria  get  out  of  it?  Energy

 What  can  be  made  by  fermenta9on?  
Wine
Beer
Cheese
Yogurt
Sour Cream
Kimchi
Soy sauce
Vinegar
Nail polish remover
Bread/other baked goods that use yeast

Does  fermenta9on  require  

oxygen  to  occur?   No, it's anaerobic (doesn't need oxygen)
 What  happens  during  lac9c  acid  
fermenta9on?  

Glucose Lactic acid

Lactose
(and galactose)

Lactase (enzyme) breaks down lactose

What  would  happen  to  pH  when  lac9c  acid  is  produced?  
pH decreases (more acidic)
 You  do  an  experiment  and  add  lac9c  
acid  bacteria  to  a  solu9on  that  
contains  some  lactose  and  no  lac9c  
acid.  How  would  lac9c  acid  and  lactose  
concentra9ons  change  over  9me?  
Lac9c  acid  or  lactose  
concentra9on  

Time  
 Lac9c  acid  or  lactose   Lac9c  acid  or  lactose  

A  

C  
concentra9on   concentra9on  

Time  
Time  
Blue  –  lactose  
Red  –  lac9c  acid  

Lac9c  acid  or  lactose   Lac9c  acid  or  lactose  

B  

D  

concentra9on   concentra9on  

Time  
Time  
Which  graph  is  correct?  
What  happens  if  you  add  bacteria  to  milk?  

Lactic acid is formed

pH drops
Casein protein curdles

This is how yogurt is made!

 What  happens  when  milk  
curdles  by  the  addi9on  of  acid?  
A  –  casein  proteins  lose  their  nega9ve  charge  
and  coagulate  
B  –  casein  proteins  lose  their  posi9ve  charge  and  
coagulate  
C  –  whey  proteins  lose  their  nega9ve  charge  and  
coagulate  
D  –  whey  proteins  lose  their  posi9ve  charge  and  
coagulate  
 
 How  yogurt  is  made  
•  Heat  the  milk  to  denature  
whey  proteins  
•  Ferment  the  milk  by  adding  
bacteria  
–  Depends  on  temperature  –  
takes  longer  at  lower  temps  
–  Ferment  longer  for  more  tart  
yogurt  
More lactic acid made, increased pH
Why  would  fermen9ng  
Make  your  own  yogurt  at  home!  
longer  yield  a  yogurt  
hQp://www.npr.org/2013/11/06/243014945/
that  is  more  tart?   yes-­‐it-­‐s-­‐worth-­‐it-­‐to-­‐make-­‐your-­‐own-­‐yogurt  
 If  you  were  going  to  make  yogurt  with  
pasteurized  milk,  when  should  you  
pasteurize  the  milk?  
Otherwise, you kill off the bacteria (and you have milk)
A  –  before  you  add  the  lac9c  acid  bacteria  
B  –  aaer  you  add  the  lac9c  acid  bacteria  
C  –  before  or  aaer,  it  doesn’t  maQer  
Probio9cs  in  yogurt  –  do  they  survive  
the  human  diges9ve  tract?   yes
 Experiment:  20  healthy  volunteers  (mean  age:  32.3  years)  ate  125  grams  
of  yogurt  twice  a  day  for  two  weeks.  Researchers  examined  feces  for  
presence  of  living  lac9c  acid  bacteria.  
Conclusions:  lac9c  acid  bacteria  survive  the  human  diges9ve  tract    

Experiment:  114  healthy  volunteers  (mean  age:  23.6  years)  ate  375  grams  
of  yogurt  once  a  day  for  two  weeks.  Researchers  examined  feces  for  
presence  of  living  lac9c  acid  bacteria.  
Conclusions:  lac9c  acid  bacteria  do  NOT  survive  the  human  diges9ve  tract  
There's too many different variables (age, amount of yogurt, other parts of diet), doesn't
say when feces sampled (bacteria might have died); but both trustworthy
Which  study  do  you  “trust”  more?  Why?  
 What  do  you  need  to  make  cheese?  
1.     Milk
2.     Rennet enzymes (and/or acid) to curdle milk
3.      Bacteria
- Initially acidified milk
- Generates flavor in cheese
- Can give special results

More  info  on  

cheese  making:   hQps://www.uoguelph.ca/foodscience/cheese-­‐making-­‐technology  
 How  do  you  make  cheese?    
Find  the  errors!  
•  First,  add  lac9c  acid  bacteria  to  milk  so  that  
the  bacteria  can  convert  the  lac9c  acid  into  
lactose.   lactose to lactic acid
•  Next,  add  rennet  (or  acid)  which  curdles  the  
whey  while  the  bacteria  are  s9ll  at  work.  
casein
•  Once  curds  have  formed,  drain  the  casein.   whey
enzymes
•  Finally,  allow  carbohydrates  to  break  down  
proteins  and  fats  to  ripen  the  cheese.  
 Curdling  by  rennet  
•  Rennet  contains  the   before rennet after rennet
enzyme  chymosin  
•  Chymosin  clips  off  
kappa-­‐casein,  which  
removes  the  
nega9ve  charge  on  
casein  micelles  and  
allows  them  to  
bond  together  and  
form  networks  
(curds)  
Rennet and chymosin are
fat globule
essentially interchangeable
casein micelle
How  is  curdling  by  rennet  similar  and  
different  from  curdling  by  acid?  
After acid Milk After rennet

Casein micelles fall apart Casein micelles still intact (except

Casein proteins interact to form curd for kappa-casein)
Soft, fragile curds Casein micelles interact to form
curd
Firm, solid curds
How  does  pH  affect  rennet’s  ability  to  form  curds?    
Experiment:  Added  rennet  to  cow’s  
milk  and  measured  how  long  it  took  to   Which  of  the  following  
form  curds  at  different  pH  levels  
statements  are  TRUE?  
Time  to  curd  forma9on  (minutes)  

A  –  More  acidic  condi9ons  

promote  curd  forma9on  
B  –  Rennet  concentra9on  
and  9me  to  curd  forma9on  
are  inversely  propor9onal  
C  –  The  largest  effect  of  pH  
on  9me  to  curd  forma9on  is  
seen  at  a  rennet  
concentra9on  of  0.05  U/ml  
D  –  A  and  B  
Rennet  concentra9on  (U/ml  milk)  
E  –  A,  B,  and  C  
Acid starts to break down casein micelles, makes it
easier for rennet to work
You  want  to  make  a  cheese  that  has  
liQle  moisture  and  is  very  hard.  
What  is  the  best  way  to  do  this?  
A  –  use  a  high  propor9on  of  rennet  and  process  
the  curds  into  cheese   Cheddar, Parm
B  –  use  a  high  propor9on  of  rennet  and  process  
the  whey  into  cheese  
C  –  use  a  high  propor9on  of  acid  and  process  
the  curds  into  cheese  
D  –  use  a  high  propor9on  of  acid  and  process  
the  whey  into  cheese  
Types  of  cheese  and  how  
they  are  made  
 Cheese  making  “rules”  
•  More  acid  –      softer cheese, more moisture
•  More  rennet  –      harder cheese, less moisture
•  Use  whey  –       softer cheese (ie ricotta)
•  Use  curds  –       harder cheese

•  Use  a  mix  of  these  methods  to  make  the  

desired  type  of  cheese  
 Saag  Paneer  
•  Tradi9onal  Indian  dish  of  
cooked  spinach  with  
paneer  (type  of  cheese)  
•  Paneer  recipe  
–  3  quarts  whole  milk  
–  3  cups  buQermilk  
–  1  tablespoon  salt  
What  must  be  true  of  buQermilk  if  it  
is  to  be  used  to  make  paneer?  
A  –  it  must  be  basic  
B  –  it  must  be  acidic  
C  –  it  must  have  lots  of  saturated  fats  
D  –  it  must  be  ice  cold  
E  –  it  must  have  lots  of  unsaturated  fats  

Buttermilk is a type of fermented milk product

(pH 4.4 - 4.8)
America’s  Test  Kitchen,  Season  13,  Episode  22  (on  Amazon  Instant  Video)  
hQp://www.amazon.com/gp/product/B00D669DGW/ref=dv_dp_ep22  

Saag  Paneer  

What  was  the  salt  for?  

Flavor, prevents spoilage, draws moisture out
hQp://www.culturesforhealth.com/how-­‐to-­‐make-­‐cheddar-­‐cheese-­‐recipe  

Cheddar  
•  Add  lac9c  acid  to  acidify  the  milk  
•  Add  rennet  and  let  curd  form  
•  Cut  curd  into  smaller  pieces  
•  “Cook”  curd  in  its  whey  to  expel  more  whey  from  
curd  and  to  increase  ac9vity  of  flavor  enzymes  
•  Separate  the  curds  from  the  whey;  add  salt  
•  Press  the  curds  into  a  mold  to  shape  the  cheese  
•  Ripen  the  cheese  by  controlling  temperature  and  
humidity   buttermilk: lemon juice, vinegar, storebought
–  Affects  growth  of  bacteria,  enzyme  ac9vity,  mold  
forma9on  
hQp://video.disney.com/watch/disneychannel-­‐pass-­‐the-­‐plate-­‐
Making  goat  cheese   cheese-­‐making-­‐4e87a8e86456a82c295061db  
 Selfmade  
hQps://dublin.sciencegallery.com/
growyourown/selfmade