Grayhaven Winery
  • HOME
  • Wines
  • Visit
    • Visit
    • Our Story
    • Contact us
  • OUR TEAM
    • Profiles
  • SHOP
  • Grayhaven News & Events
  • PAIRING SUGGESTIONS
    • Cheese Pairing
    • Food Pairing
  • More
    • HOME
    • Wines
    • Visit
      • Visit
      • Our Story
      • Contact us
    • OUR TEAM
      • Profiles
    • SHOP
    • Grayhaven News & Events
    • PAIRING SUGGESTIONS
      • Cheese Pairing
      • Food Pairing
  • Sign In
  • Create Account

  • Bookings
  • My Account
  • Signed in as:

  • filler@godaddy.com


  • Bookings
  • My Account
  • Sign out

Grayhaven Winery

Signed in as:

filler@godaddy.com

  • HOME
  • Wines
  • Visit
    • Visit
    • Our Story
    • Contact us
  • OUR TEAM
    • Profiles
  • SHOP
  • Grayhaven News & Events
  • PAIRING SUGGESTIONS
    • Cheese Pairing
    • Food Pairing

Account


  • Bookings
  • My Account
  • Sign out


  • Sign In
  • Bookings
  • My Account

Acidification and Coagulation

Acidification:  Lactose (milk sugar) is converted to Lactic Acid in a process called Acidification.  When a Starter Culture (beneficial bacteria) is added to milk, the acidity of the milk is raised and the liquid begins to change into solid. Coagulation is the process used to further develop the milk into a solid - this process can also be achieved by introducing an acid such as vinegar or lemon juice, a combination of acid and heat, or by the addition of Rennet (an enzyme derived from animals, plants or from microbes in fungus or yeast).  

Grayhaven Winery  4675 East Grey Fox Circle, Gum Spring, VA 23065

 

Copyright © 2022 Grayhaven Winery - All Rights Reserved.

  • Visit

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

Accept