Cheese Chemistry - Lipolysis

[@Robodude212]

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]

8:55 - cows, sheep and horses have rectangular pupils as well (more rounded though).

[@bunaloop]

So how would this apply to non-dairy cheese and the texture and browning of the non-dairy cheese.

[@madmax401st]

This was extremely helpful! I'm doing a lab in food science we're making cheese so thank you so much!!

[@juanpatino4804]

thanks really well explained.

[@srlynn90]

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 🤞😁

[@НаталіяРішко-р6х]

That`s amazing! Thank you

[@RamirezVB]

Does this mean Rennet is a lipase?

[@jocaingles8464]

No

[@theyoten1613]

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.

[@OntipsChemistryRenuka]

Very informative vedio 👌👌 You deserves more subscribers 😀