Curdled milk

Vinegar, lemon juice, and curdled milk, all taste sour. What other properties would you expect them to have in common ... 

Arsenikon and sandarach mean to Dioscorides, as to Theophrastus, respectively orpiment and realgar. The former, yellow scales or plates, is used in medicine as a depilatory and a caustic. Heated alone, or with charcoal, it loses color and leaves a mass which cooled and powdered is a deadly poison (arsenious oxide). Curdled milk is said to be an antidote. Sandarach, red like cinnabar (dragon s blood, he means), behaves when heated like arsenikon, and in general has properties similar to that substance. He notes that it gives a sulphureous odor when roasted. 

TIE A PIECE OF CHEESE CLOTH OVER A JAR. POUR THE CURDLED MILK INTO THE CHEESE CLOTH. LET LIQUID (WHEY MIXED WITH VINEGAR] RUN OUT. KEEP THE LIQUID. 

Rennet Also known as rennin and chymosin. Enzyme that is used for curdling milk and making cheese. 

In many cases, denaturation is irreversible. When cooked egg white is cooled, it does not become uncooked. Curdled milk does not uncurdle when it is neutralized. Denaturation may be reversible, however, if the protein has undergone only mild denaturing conditions. For example, a protein can be salted out of solution by a high salt concentration, which denatures and precipitates the protein. When the precipitated protein is redissolved in a solution with a lower salt concentration, it usually regains its activity together with its natural conformation. 

It is interesting to know that the plant yellow bedstraw Galium verum) has been used formerly in Britain to curdle milk although it never became a useful rennet substitute. 

A historical use of enzymes is the use of cow stomachs, containing the enzyme rennin, to curdle milk and initiate the cheese-making process. Enzymes are now applied commercially on both large and small scales. The three major categories for commercial production are industrial enzymes, analytical enzymes, and medical enzymes. Industrial enzymes are applied in tons, while analytical and medical enzymes are applied in the range of milligrams to grams. 

Rennet The lining membrane of the stomach of the unweaned calf or other animal, especially the fourth stomach of ruminants. Used in curdling milk for making cheese. 

In the above inftance, after the yellow excrement was voided, the fluid ceafed to have any fmell, and appeared like curdled milk, and then thinner fluid, and fome mucus, were evacuated did not thefe feem to partake of the chyle, of the mucous fluid from all the cells of the body, and laftly, of the atmofpheric moif- ture ... 

Full-faf milk, low-faf milk, extra low-fat milk, skimmed milk and curdled milk, from summer and winfer season. 

It actually doesn t have to be lactic acid that curdles milk any acid will do. Try taking a small glass of milk and adding lemon juice or vinegar to it. The milk will start to curdle just the same. 

Typical inorganic ions are metal ions such as Mg, Zn, and Fe. For example, the enzyme carbonic anhydrase functions only when Zn is present, and rennin needs Ca in order to curdle milk. Numerous other metal ions are essential for proper enzyme function in humans hence, they are required for good health. 

Cheese is obtained from curdled milk by removal of whey and by curd ripening in the presence of special microflora (Table 10.29). The great abundance of cheese varieties, about 2000 worldwide, can be classifled from many viewpoints, e. g., according to ... 

SOURCES OF VITAMIN B-13. Vitamin B-13 is found in such natural sources as distillers solubles, whey, soured or curdled milk, and root vegetables. Also, this nutrient is available in supplemental form as calcium orotate. 

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