Reflection and Optimization (30 marks) Based on the practical session and results in Table 1, reflect on A) What went well during the practical session B) What did you do that wasn't as good and how would you do differently the next time C) What have you learned from comparing methods for curd formation using acid versus chymosin D) What have you learned about the role of starter culture in cheese making E) What could be optimized or improved for better product quality F) What modifications would be needed if this process was scaled to industrial settings

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Reflection and Optimization (30 marks) Based on the practical session and results in Table 1, reflect on  A) What went well during the practical session  B) What did you do that wasn't as good and how would you do differently the next time  C) What have you learned from comparing methods for curd formation using acid versus chymosin  D) What have you learned about the role of starter culture in cheese making  E) What could be optimized or improved for better product quality  F) What modifications would be needed if this process was scaled to industrial settings

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Question: Reflection and Optimization (30 marks) Based on the practical session and results in Table 1, reflect on: A) What went well during the practical session?

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