What is the function of kappa-casein on the surface of casein micelles in milk?
What is the main effect on protein structure during acid coagulation?
Which cheese is the result of a primarily rennet-set curd that is pressed hard and has low moisture?
What does the term 'scalding' refer to in cheesemaking?
Which describes the structure and moisture of a rennet-set curd compared to acid-set curd?
What is the role of pH throughout the cheesemaking process?
What is the critical outcome of excessive, rapid heating of cheese curds during cheesemaking?
What is the isoelectric point of casein in milk?