The work has not been graded but I like the output that was submitted to me. Is it possible for the same prof to do the next assignment I will be submitting? If possible, I will greatly appreciate it.
In terms of cheese making, what is the importance of pH at whey draining? Also, how does the pH of cheeses made using lactic acid bacteria differ to that of cheeses made using direct acidification differ at whey draining, and how does this affect the final cheese texture?
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