What Is The Effect Of Temperature On Milk Fat Mass In Heavy Cream?

What Is The Effect Of Various Temperatures On Milk Fat Mass From Shaken Heavy Cream?

By Evan Svirk, 1st Period Honors Chemistry IRP

Purpose

To Determine The Effect Of Temperature On Mass Of Butter Formed When Heavy Cream Is Shaken.

Background Information

Topic 1-Fat Bonding

“Milk fat in heavy whipping cream is made up of molecules, which are composed of phospholipids and triglycerides. The triglycerides clump together when the phospholipid shell around them is damaged when agitated (by shaking, stirring, etc.)” (Studiopress: THE SCIENCE OF WHIPPED CREAM AND BUTTER). “The phospholipid shell forms a multiple layer bond that separates the triglycerides from the milk and the other triglycerides. The fat molecule is composed of water attracted

“Fat molecules clump together when bonding with triglycerides, which bond to other triglycerides” (Dlc.dcccd.edu: Lipids). Most fats are in the form of triglycerides (which contain a triple bond), which clump together to form clumps of fat when agitated (as seen in shaking heavy cream). “Fat molecules also play a major role because they bond to solidify in heavy cream to leave a product of skim milk; which is milk in which fat is completely removed from the liquid into a solid form” (Lower, Claire: Cream Science: On Whipping, Butter, and Beyond). If this type of lipid did not play this role, fat molecules would not solidify and separate from its liquid

The bonding of the fat particles will clearly be seen if the experiment works and the milk fat forms when the heavy cream is shaken. If it were not for the bonding of these molecules, the fat would not solidify and separate from the liquid. The experiment is based off the mass of solid milk fat formed when shaking heavy cream, which could not occur if fats (a type of lipid) were not present. Heavy cream is made up of fat molecules and milk, which will separate in the experiment.

Hypothesis

If the temperature in which heavy cream sits in a container is lower and agitated, then a higher amount of milk fat will form; but if the temperature is modified higher and agitated, then a lower amount of milk fat will form.

Materials

• 500 ml container/jar w/top

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