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Cheese Lab

data on a lab that involves making cheese

Max Eldredge

on 8 March 2012

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Transcript of Cheese Lab

Experimental Design Results Procedures Say Cheese! Observatons Different types of curdling agents with the milk San Francisco Budapest Biological
Effects (cc) photo by Metro Centric on Flickr (cc) photo by Franco Folini on Flickr (cc) photo by jimmyharris on Flickr Stockholm (cc) photo by Metro Centric on Flickr 1. Fill a beaker with 150 mL of goat milk and heat gradually untill it reaches 180F.
2. Once it hits the MAGICAL TEMPERATURE, remove from the heat and stir lemon juice, vingear and then both liquids seperately into the test tubes.
3. Let stand untill it starets to curdle
4. Seperate whey and curds into a granduated cylinder by useing cheese cloth Lemon Juice Vinegar Both goats milk warming up lemon juice- took longer to curdle, but obtained the most cheese. vinegar- curdled the fastest, but had the least amount of cheese. both- took almost as long as the lemon juice to curdle but produced almost half of what the lemon juice made. Independent Variable:
curdling agent Lemon Juice
Lemon Juice and Vinegar hi(: (cc) image by anemoneprojectors on Flickr 5+7= (cc) image by anemoneprojectors on Flickr Dependent Variable:
Time to curdle Our Control Variables were the
temperature and amount and
type of milk. The curdling agents changed the pH of the milk. Before the milk was neutral, but after we added the curdling agents it became very acidic. Volume of
Whey Volume of
Curd Time By: Max Eldredge, Maddy Alger, and Cheyennea Ciotti Times: Lemon Juice: 4 min. 29 sec
Vinegar: 27 sec
Both: 4 min. 16 sec Measurements We measured our curds in grams and our whey in mililiters. Random
Bubble Our milk didn't have very much bacteria in it. We know this because it didn't curdle very much. pH of Milk Percent Yield 9 mL .077 grams 4 min. 29 sec 10 mL .01 grams 27 sec 7 mL .04 grams 4 min. 16 sec The End
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