Fermentation of milk

By Mark Tran, 7th grade GT science, 2nd period


Reactants-The elements used to make the products

Coefficient- Big number in front of a formula that tells you how many molecules there are of a compound

Subscript- small number after an element's symbol that tells how many atoms of that element there are

Products- what the elements from the reactants make when they are combined by a chemical reaction

Yields- an arrow in a chemical equation that shows what the reactants produce

Law of conservation of mass- A law that states that matter cannot be created nor destroyed

Chemical reaction- A process in which 2 or more substances combine in order to make a completely new substance. You would be able to tell if a new substance is made by chemical reaction indicators. Those indicators include color change, change in temperature, gas or bubbles are produced, light, sound, odor, and precipitate.

Balanced equation- when there is a chemical equation, the amount of elements on the reactants side must equal to the amount of elements on the products side. If they are equal, it is a balanced equation and it can happen in real life, if it is not equal then it is a unbalanced equation that can't happen in real life.

The rule of conservation of mass and the concept of balanced equations are similar because they both follow the same general idea in which that is how matter cannot be destroyed and atoms must equal to each other when there is a chemical equation. The rule of conservation of mass and the concept of balanced equations are significant because they show what can happen in real life and how atoms in a chemical equation cannot work properly without each other.

The fermantation process

First, milk is mixed with lactic acid, bacteria and rennet, rennet is a combination of enzymes, one of those enzymes include rennin. Rennin turns caseinogen, a protein in milk, to casein, in which casein turns the concoction into thick curds. The curds are then left to soak in the lactic acid and the lactic acid forms a concentration that is ideal. Finally, salt is added to the mixture, the freshly made cheese is put in a press and then allowed to age. There is evidence of a chemical change because curds are formed and curds are a form of precipitate. Different kinds cheese take different amount of time age, for example, Parmesan cheese requires 10-24 or more months to fully mature and be ready to eat.

The chemical equation

The fermentation of milk uses the equation C6H12O6 --} 2C3H6O3

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