Students helping students, join us in improving Bored of Studies by donating and supporting future students!
When I did my experiment at school my rennet worked best at 50 degrees celcius whihc is weird...but it was the same for everyone else in my class.Minimitt said:Temperature Approx 37degrees celcuis (body temp)
That's true but rennin isn't actually found in humans, well it is a bit but we use pepsin to do the same thing rennin does to milk. It is found in the stomach of newborn mammals (i.e. stomach of a cow...calf). I don't think their internal temp is at 37 degrees, perhaps that is why is functions optimally at higher temps.Minimitt said:it may have seemed as it worked "better" ie it clotted faster at 50degrees, how ever the proteins at such temperatures become 'denatured' you will have seen a yellowish 'tinge' to the milk
also, you have to take into account that you would've bought milk, which even though it says 'full cream milk' it has had chemicals ran through it and watered down.
going to have to remember to try this prac again with milk from my farm before the end of the year lol