Lesson 11

This lessons consists of multiple parts and covers the following concepts

• Emulsions
• Milk
• Acid denaturation of milk to make cheese

The questions embedded in the lesson are formative - that is, they test your comprehension and understanding, but they are graded for mastery.

You can start and stop this lesson as many times as you want. There is no time limit. You can view this lesson and answer the questions as many times as you want. 

Required Readings:

1.3.9.3 – Emulsions (p. 52-53)

3.1 (Introduction to Milk)

3.2.4 (Milk Protein) through 3.2.9 (Homogenization and Pasteurization) p. 101-111

5.2 (Milk curdling and coagulation) through 5.6 (on curd formation) p. 162-177