4. a physical change resulting in the re-folding of proteins through the formation of new bonds, forming a protein network. 6. the type of bonds created between two amino acids in protein synthesis. 7. the ph at which a protein molecule has a neutral charge. 10. based on their moisture content, swiss and cheddar cheeses would be classified as? 11. the name of the heat treatment used to kill microorganisms in milk. 12. the ingredient in milk that contributes to its rich and creamy mouthfeel.