Investigation III – THE FACTORS THAT AFFECT THE STABILITY OF MILK PROTEIN

Investigation III – THE FACTORS THAT AFFECT THE STABILITY OF MILK PROTEIN

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Investigation III – THE FACTORS THAT AFFECT THE STABILITY OF MILK PROTEIN Susan Stalte February 14, 2012
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Susan Stalte Professor Johnston FNU 310 February 14, 2012 Laboratory Report Objective 1 : To identify the conditions under which enzyme will coagulate milk. Conclusion : Subsequent to the addition of a rennet solution, the following milk conditions resulted in little to no changes; using an ice bath and bringing 250 ml of whole milk to 6˚ C and whole milk heated to 100˚ C both prior to the addition of the rennet tablet. The rennet solution consisted of a ½ tablet that dissolves in 5mls of cold water. After quickly stirring in the rennet tablet, solution was allowed to stand for 10 minutes. Prior to evaluating, the solution was refrigerated for one hour. Minimal change had occurred; slight precipitation on the glass custard cup and a thin skim on the surface of the liquid. Skim broke without difficulty during observation and the fluid milk below the skim appeared unchanged. The whole milk heated to 100˚ C and cooled to 40˚ C, also chilled for an hour, showed slight changes. A moderate skim formed on the surface with only slight participation on the glass custard cup. The skim was slightly difficult to break. However, rather than the fluid milk underneath having a solid white appearance, the
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Investigation III – THE FACTORS THAT AFFECT THE STABILITY OF MILK PROTEIN

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