Question

part d
successfully making cheese requires separating what?
o curds and whey
o carbohydrates and proteins
o rennet and bacteria
o fats and salts
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part e
which of the following is true?
o a high fat cheese is more dense than a low fat cheese.
o a high fat cheese is less dense than a low fat cheese.
o all cheeses have equal densities
o fat content is not related to density in cheese

Explanation:

In cheese - making, curds and whey are separated. Curds are the solid part that is further processed into cheese, and whey is the liquid part. Regarding cheese density, a high - fat cheese is less dense than a low - fat cheese because fat molecules are less dense than non - fat components.

Answer:

Part D: A. curds and whey
Part E: B. A high fat cheese is less dense than a low fat cheese.