Heavy Whipping Cream Effect

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What does the effect of different temperatures of heavy cream have on the amount of milk fat mass produced?
Purpose
The purpose was to determine the effect of temperature on fat mass production.
Background Information The effect of temperature has been shown to have no significant effect on the amount of fat mass produced from 150ml of heavy whipping cream. In this experiment the dependent variable is not the amount of whipping cream, but the temperature at which the cream was stored at before the procedure. 946ml of heaving whipping cream contained five grams of total fat broken into three and a half grams of saturated fat. Saturated fat is a type of fat containing a high proportion of fatty acid molecules without double bonds, it …show more content…

The cream included 20mg of cholesterol and 5mg of sodium. Having high cholesterol levels is linked with products including a too high amount of saturated fat. In this case there are three and a half grams of saturated fat. Sodium on the other hand is on the lower side of the scale. Five milligrams of sodium are a lower amount and has a more positive effect for a dieted routine. It is good to have a higher intake of potassium rather than sodium. Higher intakes of salt or sodium increase blood pressure, which sometimes corresponds to heart disease, while having higher levels of potassium can help decrease blood pressure levels. …show more content…

If the temperature increased, then there would be an increase in the amount of fat mass production. This theory was refuted and showed no effect of the amount of production in the end of the procedure. The effect of temperature on fat mass production resulted in the same percentages of fat in all various temperatures. The reason; the amount of cream used was not manipulated. If the amount of cream changed; that would become a contraceptive experiment. The time butter separation occurred took to form butter varied, because of the different temperatures the creams were kept at had an effect on the time the formation process took. One question is why can butter form in the first place from this liquid. The reason butter appeared is because the cream was produced before homogenization. The cream contains fat, which includes different parts. As shaking the container filled with cream. The individual fat particles experience fission. Eventually, the whole mass has separated and created a solid butter cream. These results have occurred at every temperature to help support the conclusion that the temperature had no effect on the percentage produced at the end of the data

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