Cheese making/Experiment 3

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Revision as of 20:18, 11 March 2015 by Sam (talk | contribs) (Created page with "'''Goal''' ---- Test production of cheese from re-assembled milk. Re-assembled milk is to be made from * micellar casein powder * lactose * salts * ghee '''Background...")
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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

Re-assembled milk on heated stir plate, pre sonication
How the sonicator was set up plus the settings on the heated stir plate.
Re-assembled milk immediately before sonication

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