Protein Week
Test 3: Soy milk and Epsom Salt - No extraction, soy milk is low in fat, no curds formed.
Extra Credit 1: "Test the effects of low temperature on the activity of the rennet. Repeat the experiment with cold milk at 4 degrees Celsius. Create a data table and record your results."
Results:
- When the milk was cooled to a temperature of 4 degrees, we kept it in the ice while we added the rennet and vinegar. We followed the standard procedures, stirring and waiting for curds to formed, but no curds formed. I think this is because the chemical reaction of the milk and the rennet was slowed down by the cold temperature.
Extra Credit 2: "Test the effects o high temperature on the activity of the rennet. Repeat the experiment with hot milk heated to 70 degrees Celsius. Create a data table and record your results."
Results:
- We repeated the same experiment as above, but we heated the milk to 70 degrees before adding the rennet and vinegar. The results were the opposite of the cold test. Instead of no curds forming, we observed a lot of curds forming very quickly.
Extra Credit 1: "Test the effects of low temperature on the activity of the rennet. Repeat the experiment with cold milk at 4 degrees Celsius. Create a data table and record your results."
Results:
- When the milk was cooled to a temperature of 4 degrees, we kept it in the ice while we added the rennet and vinegar. We followed the standard procedures, stirring and waiting for curds to formed, but no curds formed. I think this is because the chemical reaction of the milk and the rennet was slowed down by the cold temperature.
Extra Credit 2: "Test the effects o high temperature on the activity of the rennet. Repeat the experiment with hot milk heated to 70 degrees Celsius. Create a data table and record your results."
Results:
- We repeated the same experiment as above, but we heated the milk to 70 degrees before adding the rennet and vinegar. The results were the opposite of the cold test. Instead of no curds forming, we observed a lot of curds forming very quickly.