BIO121L_Cheese Lab Report_DanielleG.docx

Adding citric acid to 2 milk resulted in less tasty

This preview shows page 4 - 7 out of 7 pages.

Adding citric acid to 2% milk resulted in less tasty and higher density cheese and skim milk was as solid as an eraser is on a pencil. Overall, we learned how enzymes and substrates can have an effect on one another and in the solutions they alter.
Image of page 4

Subscribe to view the full document.

2 3 4 5 6 7 8 9 0 50 100 150 200 250 R² = 0.7 f(x) = 13.19x + 86.38 Correlation between Milkfat Content and Cheese Mass Milkfat (g) Cheese mass (g) Figure 1. Cheese mass by milkfat comparison; increase in mass came after the microwave portion of the process. R2 supports the data that milkfat content lends to cheese mass. 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8 2 2.2 0 50 100 150 200 250 300 f(x) = - 61.25x + 266.7 R² = 0.5 Correlation between Citric Acid and Cheese Mass Citric Acid (tsp.) Cheese Mass (g) Figure 2. Cheese mass by citric acid concentration comparison; Citric acid 0.5 lent to a much heavier mass cheese than that of the original recipe calling for 1 tsp or even 2 tsps. R2 value supports this data.
Image of page 5
0.05 0.1 0.15 0.2 0.25 0.3 0 50 100 150 200 250 300 f(x) = - 97.34x + 213.6 R² = 0.07 Correlation Between Milkfat content and Enzyme Activity Enzyme (tsp) Cheese Mass (g) Figure 3. Cheese mass by rennin enzyme concentration comparison; not too much difference on the net mass of all cheeses with various milkfat content. R2 value shows enzyme activity in different milkfat contents in relation to its mass is negligible.
Image of page 6

Subscribe to view the full document.

Citations: Cambell, 2014, Biology, p120-130 Enzymes and Fermentation Dalgleish, D 1993. The enzymatic coagulation of milk. In: Cheese: Chemistry, Physics, and Microbiology. Vol. 1. General Aspects. Chapman & Hall, pp 69-100 Fiol, 2016, Nettle Cheese: Using nettle leave (Urtica dioica) to coagulate milk in the fresh cheese making process. Basque Culinary Center, Faculty of Gastronomy and Culinary Arts, Mondragon University, St. Paseo Juan Avelino Barriola 101, 20009 San Sebastián, Donostia, Spain Walstra, 1990. On the stability of casein micelles. Journal of Dairy Science 73: 1965-1975. Kregiel D, 2018. Ordinary plants with extraordinary properties. Molecules Vol 23.
Image of page 7
You've reached the end of this preview.
  • Fall '14
  • Schaeffer
  • Curd

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern