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Cheese Chemistry - Lipolysis 

Cheese Science
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A brief look at the chemistry of fat breakdown in cheese!
Free fatty acids: www.cheesescien...
Cheese Science Toolkit: www.cheesescien...

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25 авг 2024

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Комментарии : 11   
@user-bs2fh4vf4h
@user-bs2fh4vf4h 5 месяцев назад
That`s amazing! Thank you
@madmax401st
@madmax401st Год назад
This was extremely helpful! I'm doing a lab in food science we're making cheese so thank you so much!!
@srlynn90
@srlynn90 6 лет назад
I really enjoyed watching this video. I stumbled upon it searching for the conversion of milk to cheese to get a better visual. Specifically between calcium bridging and micelles. Would love a video on that if you could 🤞😁
@Robodude212
@Robodude212 Год назад
2:14 So lipid vesicle globules have cytoplasm, at least according to the image in the bottom left? I had only heard that term in living cells until today
@piotr.kaczmarski
@piotr.kaczmarski Год назад
8:55 - cows, sheep and horses have rectangular pupils as well (more rounded though).
@juanpatino4804
@juanpatino4804 Год назад
thanks really well explained.
@OntipsChemistryRenuka
@OntipsChemistryRenuka 4 года назад
Very informative vedio 👌👌 You deserves more subscribers 😀
@bunaloop
@bunaloop 4 года назад
So how would this apply to non-dairy cheese and the texture and browning of the non-dairy cheese.
@ArrogantBaSStard
@ArrogantBaSStard 5 лет назад
Does this mean Rennet is a lipase?
@jocaingles8464
@jocaingles8464 5 лет назад
No
@theyoten1613
@theyoten1613 4 года назад
I thought rennet is a whole bunch of enzymes. Most of them are proteases, but some of them should be able to break down fat micels too, right? Or maybe that's the bile's job, I don't know really.
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