Title
What is the effect of temperature on the milk fat mass from cream?
Purpose
The purpose of this experiment was to explore how changes in temperature affect the amount of milk fat that is formed from heavy cream.
Background Information
In this research project, the effect of temperature on the milk fat mass from cream will be determined. Through prior knowledge, it is understood that heating or cooling any liquid substance can change its physical and chemical state. It is understood by most that butter can be made by a separation of milk fat and the butter, a term most commonly used as “churning”. In the experiment the cream will be shaken in order to generate a distinct separation of milk fat and butter.
First, the question may
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arise, what really is cream? Most think that it is just a thicker form of milk that tends to be sweet. Essentially, cream is the fatty portion of milk. Cream is “the separation of fat from milk which is done through centrifugation.” (The Dairy Council). Milk fat includes: triglycerides, monoglycerides, fatty acids and more (The Chemistry of Milk). As mentioned earlier, milk fat is separated from cream by centrifugation, which means shaking or moving at a very fast speed. In this case, shaking is used to speed up the process of the separation the milk fat and cream. After the milk is shaken, the heavier liquid is separated from a thick substance that is called cream. Essentially, cream is the fatty portion of milk. Heavy Cream contains fat globs, which forms the curd, or also known as milk fat. These fat globules are also very light, “the fat globules are not only the largest particles in the milk but also the lightest.” (Chemistry of Milk). “The small size of the fat globules makes creaming a slow process.” (Chemistry of Milk). In this project, the process will go much faster because the cream will be shaken to make separation much faster. Another thing that can make the process faster is adding heat; “easily broken up by heating or mechanical treatment.” (Chemistry of Milk). In conclusion, the research performed was used in order to obtain background knowledge about the properties of milk fat. In this research, a lot of essential knowledge was gained, like how milk fat is normally separated from cream (centrifugation) versus how the milk fat will be separated in this experiment. The knowledge gained about milk/cream composition and how it separates gained during research, will provide some guidance and a clear explanation of why the cream reacts to the shaking and the changes in temperature as hypothesized. Hypothesis If the temperature of heavy cream is warm, then the milk fat mass from cream will be heavier. Materials -1 graduated cylinder -450 mL of Heavy Cream -3 glass jar with cap/top -1 logger pro thermometer with go link -1 Hot plate -1 Electronic balance -3: 2x5in gauze fabric -3 rubber bands -1 timer Procedure 1. 150 mL of heavy whipping cream was measured with a graduated cylinder 2. 150 mL of heavy whipping cream was transferred into a glass jar with a top 3. Each jar of cream was either heated (13°C or 18°C) or cooled (7°C) 4. After each jar was heated or cooled, the jars were shaken 5. The jar was shaken for (30 seconds) and then rested with the cap off (30 seconds) 6. Each jar was shaken until there was a distinct separation of a liquid and a curd (butter) 7. After the shaking was over the jar with both the curd and liquid was measured with an electronic balance beam 8. Next the cap was removed 9. The 2x5in gauze fabric was used to put over the opening 10. The gauze was held down with a rubber band 11. Then the liquid portion in the jar was drained out 12. The gauze was taken off and the cap was put back on 13.
The jar was weighed again without the liquid portion
14. Results were recorded
15. All steps were repeated for all 3 temperatures (7°C, 13°C, 18°C)
The data results show a few different things visually from the graphs. One thing shown by the data collected was that the cream at 13° C produced the least amount of milk fat from cream. When the temperature was increased from the control (13°C) by 5 degrees the line rose, therefore indicating an increase of milk fat mass. When the temperature was decreased by 5 degrees from the control, the line rose more than the warmer temperature, indicating an even larger increase. In essence, the control produced the least amount of milk fat compared to the colder and warmer temperatures.
Conclusion
In this experiment the effect of temperature on milk fat mass from cream was explored. The temperature that produced the most amount of milk fat from cream was the coldest temperature, being 7°C, which also refutes the hypothesis. According to the data the highest amount of milk fat produced was 74.4 grams, composed by the lowest temperature 7°C. The data table also presents that the lowest temperature produced the highest amount of milk fat because the highest point on the line graph falls under the temperature of 7°C. Cold temperatures may produce higher amounts of milk fat because if heat is added the cream/milk is denatured, or out of normal course causing the cream to not produce as much milk fat as it could with cooler
temperatures.
The concentration of Milk Ø The volume of Rennin Ø The volume of Milk Ø The temperature of the reaction Ø Agitation The factor I have chosen to explore is the concentration of Rennin because I believe that varying the temperature of the reaction is very hard to control and therefore may be inaccurate and agitation is a very simple investigation.
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Using a Bunsen burner, tripod and beaker of water 100 degrees could also be tested and 0 degrees was tested by using ice. (I didn’t investigate the 80 degrees temperature). Fair test: Below is a list of things that were kept the same throughout the investigation: Volumes of lipase and milk (by using syringes); volumes of phenolphthalein and sodium carbonate (using pipettes); (best volumes from the preliminary work were used). Each temperature was repeated three times to get a good average. The milk and lipase were equilibrated to the right temperatures before the lipase was added to the milk.
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