Does a larger fat percentage mean more fat mass in cream? Background Information Each cream is made up of a different amount of fat content, Heavy Whipping Cream is 38% fat content, Heavy Cream is 36% fat content, Whipping Cream is 30% fat content, Light Cream is 10% fat content, Half and Half is 10% cream. These percentages show a large similarity to the experiments findings, showing that the creams with the larger percentage of fat also end up with a larger mass of curds. Fats are separated in to two groups, saturated and unsaturated fats. Unsaturated fats have doubled bonds, meaning that where a hydrogen atom would be the there is none so the carbon atoms bond together instead “the carbon atoms are busy double-bonding with each other, then they aren't forming bonds to hydrogen atoms” "The Kinds of Fat and Why It Matter to You." Indiana University. Web. Saturated fats are saturated with Hydrogen Atoms. In the creams that were tested in this experiment they …show more content…
Heavy cream contains 34.32g of saturated fats, .31g of protein, .42g of carbohydrates per serving size of. 14.18g Whipping cream contains 27g of saturated fat, 2g of protein, total carbohydrates 3g per serving size of 120g . Half and half contains 28g of saturated, fat, 7g of protein, and 10g of carbohydrates per serving size of 242g. There is a clear connection to the results of the experiment to the results of the research, the more saturated fat in the cream showed to produce larger curds and also showed the curds appearing faster. In the trial of the heavy whipping cream the curd started to form a mere 5 minutes into shaking, and then fully developed at the 10-minute mark. However with trial using the Half and Half cream the curds didn’t even begin to form until an upward of 30 minutes and even after the prolonged shaking the product of the cream was a mass of 16g in
Acid or base-catalyzed hydrolysis yields the component fatty acid, some examples of which are given in the following table, together with the alcohol component of the lipid. These long-chain carboxylic acids are generally referred to by their common names, which in most cases reflect their sources. Natural fatty acids may be saturated or unsaturated, and as the following data indicate, the saturated acids have higher melting points than unsaturated acids of corresponding size. The double bonds in the unsaturated compounds listed on the right are all cis (or
In this lecture, it talks about fat and how it affects us and our bodies. There are two main different types of fat, saturated and unsaturated. Many types of saturated fat are found in meat and dairy products. These fats are hard to break down for cells, because of this, they tend to get tucked away and build up over time if worked off. Unsaturated fats are found in olive oil and other plant oils. These types of fat are readily consumed for energy.
I believe that Mendoza’s credentials are superior to Harrison’s credentials. Mendoza’s credentials include being a member of the New York City Police Department from 1965 to 1976. He was the District Attorney of Brooklyn from 1976 to 1980, Assistant U.S. Attorney Eastern District, and a Federal District Judge, Eastern District. Meanwhile, Harrison went to Walnut Park Country Day School, Phillips Exeter, Princeton undergraduate, and Harvard Law School. He was a Rhodes Scholar and was the editor of the Harvard Law Review. Josh stated that he was the dean of Harvard Law School. He also clerked for Warren Berger. Mendoza attended P.S. 138 in Brooklyn and the City University of New York. Although Harrison has incredible credentials, attending extremely
Ben and Jerry's Ice Cream is a brand name company known worldwide. With superior marketing techniques Ben and Jerry's has positioned themselves to be the leader in manufacturing premium ice cream products. They have successfully targeted their market, and there by achieved a strong customer base. The mission statement of their product line is "to make, distribute, and sell the finest quality all natural ice cream while incorporating wholesome, natural ingredients and promoting business practices that respect the earth and the environment".(1)
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
Fats- A lipid that is solid at room temperature. It usually comes from fat from animals sources like beef fat or butter fat.
The “Berries and Cream” video (https://www.youtube.com/watch?v=Ryjpbd4D4bg) is a thirty-four second television commercial produced by The Wrigley Company. The type of advertisement being used is for The Wrigley Company’s Starburst which is a taffy-like candy. Three characters are featured: two present-day teenage boys and a man who is dressed in Victorian era style clothes. In the video, two boys appear to be at a place of employment. One of the boys asks the other if he has tried the new Berries and Cream Starbursts and before the other can respond, the Victorian man interrupts to express his excitement about the flavor. The Victorian performs a short improvisational dance while singing a tune that expresses his liking for the candy and the end of
Unpasteurized milk or dairy product is also a factor to a body's health because unpasteurized dairy can be vehicles for the spread of pathogenic microorganisms (Cancer Prevention Coalition). Also IGF-1 is not destroyed in the pasteurization process; the pasteurization process actually increases IGF-1levels in milk. IGF-1can also be absorbed into the bloodstream and effect other hormones (Cancer Prevention Coalition). Pasteurization also cuts in half the value of calcium milk could potentially have. The nutritional quality of milk and cheese is altered in the pasteurization process and fat is increa...
Many types of microorganism that is used for the making of cheese. These microorganism are used to acidify the milk. The acidifying milk is a very good condition for the curd and whey to be easily separated. At this condition, the growth of any bacteria in the cheese can be
Milk is the first food of mammals, providing all the necessary nutrients for survival and initial growth until weaning (Velten 10). It is only a small percentage of the world’s population that actually drinks milk. Most people prefer processed dairy products, such as butter, cheese and yogurt. Cow’s milk is probably the most controversial of foods. Its qualities and associated
Unsaturation fatty acid chains with one double bond present is a monounsaturated fatty acid, but if it contains two or more double bonds in the carbon chain of a fatty acid it is a polyunsaturated. In the chain, the two carbon atoms, which are bound next to each side of the double bond, can occur in a cis or trans configuration (figure 2). Saturated fat tends to raise blood cholesterol levels. Unlike saturated fats, most unsaturated fats are good and tends to lower LDL cholesterol. However, the trans-fat is an exception of that because it is generally considered to be bad for the person's health. The temperature when the molecule melts affected by The degree of unsaturation of the fatty acids in a fat. Mostly, the more saturated a fat, the more solid and firmer its consistency, so largely saturated animal fats are solid. In contrast, it remains more liquid at room temperature if it more unsaturated a fat. Therefore, vegetable oils that containing monounsaturated or polyunsaturated fatty acids
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
“Cream of Ice” as it was referred to back in the 17th century, was a similar dessert that was introduced to France in 1553 by Catherine de Medici. Ice cream was not available to the universal public till 1660. “A kind of ice-cream was invented in China about 200 BC, when a milk and rice mixture was frozen by packing it into snow.” (CBBC Newsround) Different types of ice cream can take different amounts of times to freeze, so the purpose of this experiment is to find out if different amounts of salt affect ice creams freezing time. This would help many ice cream businesses if they would need to add more salt or decrease the salt in their ice cream recipes.
Saturated fats come from animal sources like steak, hamburger and pork. Unsaturated fats are derived from plants. There are also trans fats that are considered poison for the body. They raise the bad cholesterol in your body, and should never be included in a healthy diet. There are also fatty acids like omega-3 and omega-6 that are good for a healthy body.
ice cream belonging to the premium category. Based on our analysis, we have identified two major