Question: Using scientific terms, explain the difference in the coagulation processes and therefore the texture, for both ricotta cheeses explored in this practical (rennin-coagulated (commercial ricotta)

Using scientific terms, explain the difference in the coagulation processes and therefore the texture, for both ricotta cheeses explored in this practical (rennin-coagulated (commercial ricotta) acid coagulated (ricotta made with vinegar).

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