Discuss the kill step in cheese making and, in this lab, and the role it plays. Here is where you can also discuss water activity, pH, and microbial growth.
Use some of the background information you found on cheese making from the Introduction here along with information in the results section and tie it all in together to have a good discussion. Make sure to discuss the necessary information behind making cheese and also in this case making No-rennet Ricotta cheese. And incorporate all […]