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WalesFood Preparation & NutritionQuick questions
Area 1: Food commodities
Quick questions on Milk, cheese and yoghurt - WJEC GCSE Food Preparation and Nutrition (Area 1)
2short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What is coagulation?Show answer
The protein in milk and cheese sets (coagulates) when heated or when acid is added. This is used to make cheese, to thicken custards and to set sauces. Overheating can cause cheese to become stringy and oily as the protein tightens and squeezes out the fat.
What is emulsification?Show answer
Milk and cream are emulsions of fat in water, which helps them combine with other ingredients and gives sauces a smooth, creamy texture.
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