During Cheese production, rennet is used to solidify the protein in the milk. Rennet is a commericially prepared form of rennin, an enzyme found naturally in the stomachs of young mammals.
Explain why the temperature of the mil needs to be kept between 30 and 4 degrees C during this stage of cheese production.
2006-11-11 00:41:53 · 3 answers · asked by Anonymous in Science & Mathematics ➔ Biology
sorry that should say 40 not 4!!
2006-11-11 00:45:35 · update #1
Since rennin is an enzyme found naturally in the stomachs of young mammals, that explains the reason. The body temperature of mammals is between 30-40 degrees C. For example, the normal body temperature of a human being is 37 degrees C, that's why the temperature of the mil needs to be kept between 30 and 40 degrees C.
2006-11-11 01:04:19 · answer #1 · answered by ozlem 4 · 0⤊ 0⤋
Because most mammals have a body temperature between these two temperatures. It stands to reason that the optimal temperature of all a mammals enzymes would be at that temperature too. By keeping the mixture between these to temperatures the enzyme will be able to work properly and to maximum efficiency.
2006-11-11 08:54:54 · answer #2 · answered by Anonymous · 0⤊ 0⤋
this works on the basis that enzymes are PROTEIN in nature [globular proteins to be specific]. all enzymes have an optimum temp [in this case 30-40] at which they can vibrate and collide with other particles at high speed without breaking up. any lower, it wont have enough kinetic energy, and reaction will be slow. any higher, the enzyme will unwind causing it to lose it's active sites, which are essential for it to carry out it's function. [will unwind cause weak bonds hold the enzyme struct in place...and hence, high temp= high kinetic energy= high molecular vibrations= interruptions of these weak bonds]
sorry i'm so long winded!!
2006-11-11 09:54:58 · answer #3 · answered by nekwoes 1 · 0⤊ 0⤋