{"id":239,"date":"2025-01-06T14:13:16","date_gmt":"2025-01-06T05:13:16","guid":{"rendered":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/?p=239"},"modified":"2025-09-26T14:23:09","modified_gmt":"2025-09-26T05:23:09","slug":"rennet-to-milk","status":"publish","type":"post","link":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/239\/","title":{"rendered":"Rennet to milk"},"content":{"rendered":"<p>During the New Year period, I became interested and edited a video showing the addition of rennet to milk.<\/p>\n<p><a href=\"https:\/\/youtu.be\/8Qy3HzoQkX0\">https:\/\/youtu.be\/8Qy3HzoQkX0<\/a><\/p>\n<p>It is believed that the casein micelles in the milk are partially broken down by the rennet, resulting in the formation of a gel-like curd. During this process, fat globules and bacteria are also encapsulated, forming a network. I hope this video helps to convey some of that concept.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>During the New Year period, I became interested and edited a video showing the addition of rennet to milk. https:\/\/youtu.be\/8Qy3HzoQkX0 It is believed that the casein micelles in the milk are partially broken down by the rennet, resulting in the formation of a gel-like curd. During this process, fat globules and bacteria are also encapsulated, forming a network. I hope this video helps to convey some of that concept.<\/p>\n","protected":false},"author":46,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-239","post","type-post","status-publish","format-standard","hentry","category-uncategorized","item-wrap"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/posts\/239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/users\/46"}],"replies":[{"embeddable":true,"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/comments?post=239"}],"version-history":[{"count":5,"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/posts\/239\/revisions"}],"predecessor-version":[{"id":244,"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/posts\/239\/revisions\/244"}],"wp:attachment":[{"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/media?parent=239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/categories?post=239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-json\/wp\/v2\/tags?post=239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}