Chemistry surrounds us, and a Kitchen is a laboratory where a lot of complex chemical reactions take place while we are making our foods. A common task like boiling an egg involves chemical changes.

So I couldnt find a better place to talk and learn about proteins than a kitchen.

In this instructable you are going to learn something about proteins and how they are involved in cheese making. Of course I'll explain how to make fresh cheese, a very simply and easy to make cheese

Step 1: Proteins and enzymes

First we are going to review a few concepts about proteins and its characteristics and functions

I'm sure you've heard about proteins, but, what are proteins?

Well, in a few words, proteins are complex polymers composed of amino acid monomers which are arranged in a specific three dimensional pattern held together by a variety of chemical forces and, they are considered to be the primary structure of all living organisms. Some examples of protein are muscle, hair, skin, hormones, and enzymes

Protein structure can be affected by different factors like pH, temperature and the presence of other compounds like enzymes. When an external factor affects the protein structure it losses its biological activity and we call this process protein denaturation. An example of protein denaturation is our boiled egg and of course cheese (In this instructable we are going to denaturate milk proteins using a enzyme, temperature and changing its pH using an acid)

Now that you know what proteins are, let's talk about enzymes

Chemical reactions in living cells are complex and highly controlled. Certain chemicals accelerate reactions without being changes themselves. These agents are called catalysts, and the rate acceleration caused by such substances is called catalysis. Enzymes are specialized proteins uses as catalysts in biological reactions and are produced naturally in plant, animal and microbial cells, and there are thousand of enzymes because they have a specific function and they work at very low concentrations.

In an enzyme catalyzed reaction, the enzyme joins with the substrate (a reactant in a chemical reaction) and helps transform the substrate into the product. As I told before, an enzyme is a catalyst, which means that it participates in the reaction but is not used up during the reaction. The action of the enzyme continues until it losses it biological activity which means is denaturized affected by temperature, pH or other compounds.
This molds after a while. :P <br>
I really enjoyed the quality of your instructable; you put in so many pedagogical aids...infographics, glossary, multiple well selected photos on and on. Question; how does pastuerization reduce the calcium content of milk as you state in Step 7?
wonderful instructable, thank you for posting.
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do you have to have remmet and calcium chloride? can u use somthing else
heat the milk till it's near boiling and add lemon. kill the flame and cover for 30 minutes, cut up the curds and continue with step 10
Great 'ible. I've been reading about the health benefits of whey protein (claims for muscle building/maintaining, insulin regulation, etc.) Instead of, or in addition to, ricotta, could the whey liquid be processed into a "sports drink"? How much protein would it contain?
Thank you for the instructable! Quick question: Where can I find calcium chloride locally? I know it's available online, but where can I go pick it up in a store? I live in Northern California, of course, my town probably looks very much like your town. Your anticipated wisdom and knowledge is greatly appreciated! :)
I got my liquid calcium chloride, natural rennet and vegetarian rennet from <a rel="nofollow" href="http://www.cheesemaking.com/">http://www.cheesemaking.com/</a><br/>
here's a source of calcium chloride and other things<br/><a rel="nofollow" href="http://glengarrycheesemaking.on.ca/index.htm">http://glengarrycheesemaking.on.ca/index.htm</a><br/>
An amazing job- I especially like the use of a glossary for individuals like myself that are a bit lacking in the necessary knowledge base. :P
That was an intense tutorial! I'll have to try it.<br/><br/>Check <a rel="nofollow" href="http://www.instructables.com/id/EN6AXM0YAOEV2Z6A2R/">here</a> for info on inserting clean-looking links.<br/>
Thank you, now the links look is better

About This Instructable


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Bio: Food Chemist with a desire to study Entomology some day. Hobbies: Cooking, origami, reading, watching anime, my crazy pigeon and sometimes videogames.
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