Cheese making/Experiment 3
Goal
Test production of cheese from re-assembled milk. Re-assembled milk is to be made from
- micellar casein powder
- lactose
- salts
- ghee
Background
Production of cheese requires fats, sugars and salts as well as the casein protein. Our molecular biology team is currently developing a yeast-based casein production platform, but to achieve a product that is completely vegan the sugars and fats must come from non-animal sources as well. The goal of this series of experiments is to test the use of alternate sugars for the cheese ripening process.
The purpose of Experiment 3 in particular is to test an initial positive control: production of cheese from re-assembled milk. This re-assembled milk is produced by combining micellar casein powder, lactose, ghee and a mixture of salts. This expands on the casein solubilization techniques developed in Experiment 2, adding sugars, oils and salts, then ultimately producing cheese from the re-assembled milk.
Methods and results
Materials Micellar casein powder: "BodyTech 100% micellar casein."
Salts: Research into milk composition indicated this relative composition: protein: fat: lactose sugar:
salts citrate: calcium: phosphate: magnesium:
Methods
Procedure for re-assembly of milk
Milk was re-assembled by heating 500mL of distilled water in an Erlenmeyer flask on a heated stir plate
After addition of all ingredients
The cheese making recipe used here attempts to replicate the instructions found a the ["Gouda, A Cheese from the North Country"] page of the cheesemaking.com website.
Discussion