Original essay on: When the acidity reaches

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MILK
350 litres pasteurised
STARTER
Raise temperature to 21⁰C and add starter14 units Eurozyme
ADD ANNATTO
Add 40 ml annatto colouring
RIPENING
Raise the temperature to 30⁰C and hold until the acidity reaches 0.20% lactic acid.
RENNETTING
When the acidity reaches 0.2% add 60ml rennet diluted 6 – 8 times with distilled water. Deep stir for 4 mins and then top stir until coagulation starts. This can be checked by dropping 1 drop of water onto the surface: once this is supported by the milk coagulation is started.
CUTTING
When the curd gives a clean break over an inserted rod cut with American knives until the curd particles are the size of small peas.
SCALDING
After cutting stir until the curd is floating freely in the whey and then commence scalding. Scald to 37.5⁰C in 40 – 45 minutes [2.5⁰ in 30 minutes then 5⁰ in the remaining 15 mins.]
PITCHING
After scalding allow the curd to settle and leave until the acidity reaches 0.19 – 0.23%
DRAWING WHEY
Once the acidity is at 0.19-0.23% place the sieve in the vat and remove the excess whey. Stir the curd after this to remove the whey (dry stirring).
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#065

Estimate the diameter of the bubble just before it reaches the water surface.

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An air bubble 10 mm in diameter is released from a regulator of a scuba diver swimming 30 m below the sea surface. The temperature of water is 300C. Estimate the diameter of the bubble just before it reaches the water surface.
 

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#055