How the solute and solvent in cheese?

Answer 1

In cheese, the solute typically consists of proteins, fats, lactose, and minerals, while the solvent is primarily water. During the cheese-making process, milk is coagulated, causing proteins to aggregate and trap fat and water, forming the cheese's structure. The interaction between these solutes and the solvent influences the cheese's texture, flavor, and moisture content. As cheese matures, changes in the solute-solvent balance can further affect its characteristics.