Effect Of Milk With Different Fat Percentages On The Mass Of Currds Produced

What is the effect of milk with different fat percentages on the mass of curds produced?

Purpose

The purpose of the experiment conducted was to determine if the percentage of protein in different types of milk would affect the mass of curds produced.

Background Information Milk is a very nutrient rich beverage made up of protein, fat and water. However, there are many different types of milk and all of them have different fat percentages. In one cup of whole milk there are about 8 grams of protein. While in one cup of skim milk there are about 8.3 grams of protein. (SFGATE) Skim milk has more grams of protein because it is essentially milk without including the majority of the fat. To create skim milk, just remove all of the fat. This

15 graduated cylinders were lined up in rows of five

2. 120 ml of skim milk were added to one row of the 5 graduated cylinders

3. 120 ml of whole milk were added to the second row of 5 graduated cylinders

4. 120 ml of 1% milk were added to the third row of 5 graduated cylinders

5. Milk sat for 30 minutes

6. The mass of one of the cheesecloths were recorded

7. 1 cheesecloth was placed on top of 3 empty cups

8. 15 drops of distilled white vinegar were added to each separate cup of milk

9. Each cup was swirled with the stir rod for 5 seconds

10. The cups with vinegar sat for 15 minutes

11. Milk was poured from the graduated cylinder into a cup with a cheesecloth on it

12. The milk and curds drained for 5 minutes

13. A weighboat was placed on a scale, the scale was then zeroed

14. The mass of the cheesecloth and curds were recorded

15. The mass of the cheesecloth was subtracted to find the mass of the curds

16. The mass of the curds was recorded

Data and Results Section:

Data Table with Title

Trial 1

Trial 2

Trial