Title What is the effect of temperature on the milk fat mass from cream? Purpose The purpose of this experiment was to explore how changes in temperature affect the amount of milk fat that is formed from heavy cream. Background Information In this research project, the effect of temperature on the milk fat mass from cream will be determined. Through prior knowledge, it is understood that heating or cooling any liquid substance can change its physical and chemical state. It is understood by most that butter can be made by a separation of milk fat and the butter, a term most commonly used as “churning”. In the experiment the cream will be shaken in order to generate a distinct separation of milk fat and butter. First, the question may …show more content…
The jar was weighed again without the liquid portion 14. Results were recorded 15. All steps were repeated for all 3 temperatures (7°C, 13°C, 18°C) The data results show a few different things visually from the graphs. One thing shown by the data collected was that the cream at 13° C produced the least amount of milk fat from cream. When the temperature was increased from the control (13°C) by 5 degrees the line rose, therefore indicating an increase of milk fat mass. When the temperature was decreased by 5 degrees from the control, the line rose more than the warmer temperature, indicating an even larger increase. In essence, the control produced the least amount of milk fat compared to the colder and warmer temperatures. Conclusion In this experiment the effect of temperature on milk fat mass from cream was explored. The temperature that produced the most amount of milk fat from cream was the coldest temperature, being 7°C, which also refutes the hypothesis. According to the data the highest amount of milk fat produced was 74.4 grams, composed by the lowest temperature 7°C. The data table also presents that the lowest temperature produced the highest amount of milk fat because the highest point on the line graph falls under the temperature of 7°C. Cold temperatures may produce higher amounts of milk fat because if heat is added the cream/milk is denatured, or out of normal course causing the cream to not produce as much milk fat as it could with cooler
The Effect of Temperature on the Activity of Rennin in Milk Aim: To find out what effect different temperatures have on the enzyme, rennin, in milk. Introduction An enzyme is a biological catalyst. It speeds up a reaction by lowering the activation energy required to start the reaction. It speeds up a reaction, but remains unchanged unless certain limiting factors are introduced.
Using a Bunsen burner, tripod and beaker of water 100 degrees could also be tested and 0 degrees was tested by using ice. (I didn’t investigate the 80 degrees temperature). Fair test: Below is a list of things that were kept the same throughout the investigation: Volumes of lipase and milk (by using syringes); volumes of phenolphthalein and sodium carbonate (using pipettes); (best volumes from the preliminary work were used). Each temperature was repeated three times to get a good average. The milk and lipase were equilibrated to the right temperatures before the lipase was added to the milk.
Buttermaking is one of the oldest forms of preserving the fat component of milk. Its
The essay establishes the existing United States regulations, which is a huge result of many medical incidents which the federal and state government analyzes for the safety of the people, whom have many concerns that are placed upon raw milk cheese. Bilger also reflects upon the growing market of raw milk products, as well as the potential re-appearance for upcoming dairy farms and artisanal cheese manufacturers, which will at least justify the government cost-charge and cost-benefit analysis examining the safety of all the raw milk
What does the effect of different temperatures of heavy cream have on the amount of milk fat mass produced?
Freezing is one of the oldest ways to save food. Early people have discovered that cooling food could prevent it from spoil. Nowadays, fr...
By exposing the chocolate and the cookies before the light and heat of the 60-watt light bulb, the students will be able to progressively observe the process of the material melting and make records at every stage of the experiment. Using the 15 seconds step, the students can identify the melt temperature and time of the chocolate under the lab conditions as well as make and analyze their records in the final part of the experiment. The experiment is expected to establish, which of the chocolates and cookies melt faster, and make conclusions about the influence of the consumables ingredients on their physical properties. This corresponds with the TEK 112.11 (5B) procedure, which allows students to “observe, record, and discuss how materials can be changed by heating or
Ice structuring protein does not affect the quality of ice present at any given temperature but influences the size and shape of the ice crystals formed; crystals produced being rod shaped rather than usual round ones. Manufacture of ice cream and edible ices has the product mix entering the freezer at 5°C and extruded at nearly -6°C where approximately 60% of the final ice structure formed. Clarke et al., 2004 studied the ice crystal size distribution in ice cream as affected by ice structuring protein of winter wheat grass, before and after temperature abuse (cycling between -10°C and -20°C e...
Cheese is a food derived from milk which is getting its popularity in wide range of flavours and textures, as well as the high nutrients of fat, protein, phosphorus and calcium (Walther et al., 2008). The ripening cheeses are nutrients-condensed and lactose free, which benefits lactose-intolerant individuals (Walther et al., 2008). Normal commercial cheese making includes stabilizing, pasteurization, culturing, coagulation, draining, scalding and ripening (Fox et al., 2004). In addition, there is a category of cheeses named ‘Raw Milk Cheese (RMC)’, the traditional cheese that is made from unpasteurization milk. People are interested in raw milk cheeses because it is ‘traditional’ and they believe RMC is flavoured and aromatic intense (Facts,
State the Problem- We want to find out which material would insulate the cup the most.
Among them, the increase of fat concentration induced a slight decrease in the rate of rennet milk (Arango et al. 2013). As fat content increase, the number of interstices with in the reticular structure also increases, thus leading to increased impedance of whey drainage (Storry et al. 1983). Heat treatment of milk results in the denaturation of whey protein which could reduce the rate of rennet milk (Walstra et al. 1985). The degree of solvation of acid gel is 5.5 g/g at pH 4.5, lower than that of other pH (Schkoda et al.
Making this product will include using science apparatus such as dropper pipet and beakers. Making the skin model, one will need to be very accurate when it comes to measuring. Exothermic reactions will be included in the procedure e. g when the Jell-O is refrigerated, the little bit of heat that it has will be absorbed by the refrigerator’s cool air. Endothermic reactions will be included e. g when water is boiled. The water will take in the heat from the kettle and the state of it will change from cold to hot.
If ice is added after pouring in the cup, it results in the formation of an unpleasant layer on the surface of the drink, because the ice causes the oils to solidify in the ar...
According to Health and Safety executive (HSE), (n.d), heat stress is a component of climate change “that causes the body temperature to fail”, and is a global problem which affects agriculture and livestock. The effect of heat stress on Livestock’s has become greater for animals such as dairy cows and beef cattle. When animals are under distress due to temperature rise, they usually cut back on their feeding practices; have a rise in body temperature and faces weight loss. Milk production, milk fat, protein content and the progression of breeding are also affected, especially in dairy cows. When heat stress occurs, dairy cow...
ice cream belonging to the premium category. Based on our analysis, we have identified two major