Cheese-Making and Biotechnology Biotechnology I

Bellwork Give an example of how biotechnology was used in the agriculture or medical industry.

Essential Question How did Biotechnology improve the cheese-making process?

Cheese-Making Technology Originally achieved by letting naturally occurring bacteria turn the milk sour Have you ever left milk too long in the refrigerator? What does it look like?

How cheese is made Milk bacteria have enzymes that convert sugar lactose to lactic acid. Lactic acid has an acidic pH At a low pH, the milk protein, casein, breaks down or denature Also the proteases found in bacteria act like scissors and cut the casein into smaller fragments The denatured casein forms the solids observed in sour milk

How cheese is made The solids are curds The left over liquid is known as whey Whey separated from curds before curds pressed into cheese

Cheese making molecular level Watch animation

Lab Instructions Read through the introduction and procedure Create a flow chart with your assigned lab group of what you are going to do in lab Once you have made your flow chart, get instructor approval Work through lab procedure

Which Curdling Agent worked the Best? Speculate why?

Milk Culture was 1:5 ratio of buttermilk to whole milk Why buttermilk added to the milk? Buttermilk has an active culture of Lactobacillus bacteria that acts as starter for curdling milk

Curdling Agents – What makes them different? Rennin – purified protease from cow’s stomach Cleaves milk protein casein into smaller fragments Fragments settle out as curds Chy-max –Rennin genetically engineered and made in Fungi. Fungi produce the enzyme faster and in larger amounts than made in cow.

Think-Pair-Share Why would the production of chymosin be advantagous for the cheese-maker? 3. Think-pair-share teacher presents a question teacher gives wait time for student to form answer teacher instructs students to share their answer with a partner teacher calls on non-volunteers to share with the class 3

Quality Control Monitors the entire cheese-making process to ensure product is of high quality and each product produced has same standard characteristics

Example Gouda Cheese Characteristics Comes in round wheels Caramel in color Very hard, low moisture content Texture- dry, crumbly Full-bodied flavor

Quality Control Tests To assure cheese made of high quality, conduct laboratory tests throughout the process Quality control tests include Environmental monitoring – prevent contamination Tests of raw materials – materials of the standardized quality Tests of in process samples – ensure processing being done correctly Tests of product – meets standard characteristics

Industrial process of making cheese Watch the following video on the making of mozzarella cheese, and list the quality control tests conducted though out the process to assure cheese is of high quality Video on cheese-making

Food and Drug Administration (FDA) Government agency that regulates the production of food, medicines, medical devices and cosmetics. With respect to food Regulates how food is labeled Specifies safety practices During food production Workers

Answer the following questions in your IAN Describe the steps used in production of cheese List the key observation made in the cheese making lab Did chy-max create a greater volume of curds? If yes, why? If no, which treatment did? How is the creation of chy-max an example of biotechnology? What is the purpose of quality control in the manufacturer of cheese? What is the FDA and what role does it play in cheese making process?