CHEESE LAB REPORT

Alexis Bishop 11/1/17

PURPOSE

To figure out the best way to make cheese, find a different way to make it, and to find out

what was in it.

HYPOTHESIS

For experiment one, I believe that Chymosin(FPC) would be the fastest to curdle out of

Chymosin(NCB), Buttermilk, and Water(- control). For experiment two, this is when we

had to change a variable to see if it made a difference in the cheese, and we used

Chymosin(FPC) and Chymosin(FPC) but with three times the amount of curdling agent.

For this, my group believed that the one with the three times the curdling agent would be

faster to curdle, and to also be the one to change the cheese. For the last experiment, I

tested lipids, and I believed the water would be translucent and the oil would be

non-translucent.

PROCEDURE

Experiment 1:

1.) Label four 6ML tubes with the type of curdling agent and group members.

2.) Use large pipet to transfer 3ML of milk to each of the 6ML tubes.

3.) Use small pipet and transfer the entire contents of tubes of fermentation produced

chymosin, natural bovine chymosin or buttermilk to labeled tube containing milk.

Water- fill small transfer pipet to bottom of bulb and add to labeled tube

containing milk. Use different pipet for each transfer to avoid cross

contamination.

4.) Cap tubes and invert tubes 3 times then transfer to 37C water or place at body

temperature for contamination.

5.) Set timer, check for curdling every 5 min by gently inverting the tube and

examining for curds.

6.) Record time(in min) when milk begins to curdle or solidified.

7.) If milk hasnt curdled in 30 min, check for curdling every hour.

8.) In data table, record time(in minutes)-shown on step 6.

9.) Determine how many curds produced by each treatment.

10.) Each treatment, weigh papercone/record empty cone weight.

11.) Transfer entire contents of tube into labeled filter paper cone over a suitable

collection vessel. Once all liquid drained through, dry filter paper with curds

overnight.

12.) Weight the dry cone with dry curds. Subtract dry cone weight. Record the

weight of curds in MG by multiplying the mass in grams by 1000.

13.) Repeat each treatment.

14.) Create data table that reports the Rate of Curd Production(weight/time) by

each curdling Agent.

15.) Create bar graph that shows the Rate of Curd Production(weight/time) by each

curdling Agent.

Experiment 2:

1.) Label two 6ML tubes with one regular and one with 3 times the curdling agent.

2.) Use large pipet to transfer 3ML of milk to both tubes.

3.) Use small pipet and transfer the entire contents of the tubes of fermentation

produced FPC to the labeled tube containing milk.

4.) Cap tubes and invert tubes three time then transfer to body temperature.

5.) Set timer, check for curdling every 5 min, by gently inverting the tube and

examining for curds.

6.) Record time(in min) when milk begins to curdle or solidified.

7.) If milk hasnt curdled in 30 min, check every hour.

8.) In data table, record time(in min) when milk begins to curdle(small or large

lumps) or solidify.

9.) For each treatment, weigh paper cone and record empty cone weight.

10.) Transfer the entire contents of a tube into a labeled filter paper cone over a

suitable collection vessel. Once all liquid has drained through, dry filter paper

with curds overnight.

11.) Weight any cone with cry curds. Subtract dry cone weight. Record weight of

curds in MG by multiplying the mass in grams by 1000.

Experiment 3:

1.) Test for lipid(s): Place a drop of oil(100% fat) on a piece of brown paper bag. Let it

dry for 10 minutes. Hold up the paper to light. Record how much light passes

through the spot(the percentage of translucence).

2.) Test for water: Place a drop of water on a piece of brown paper bag. Let it dry

for 10 minutes. Hold up the paper to light. Record how much light passes through

the spot(the percentage of translucence).

DATA/OBSERVATIONS

Part one:

This picture represents our class average, and as you can see Chymosin(FPC) has the

quickest rate out of the rest of them. Reasons for this is because it had the fastest time to

curdle(5 minutes).

Part two:

Curdling agent Curdling time(min) Weight of cone(g) Weight of curds(g) rate(mg/min)

Chymosin(FPC) 5 min .4 1.720 344

Chymosin(NCB) 1,380 min 1.15 1.54 0.0011

Buttermilk 1,380 min 1.15 2.25 0.0016

Water(- control) 1,380 min 1.15 2.65 0.0019

This describes and shows how much curling each liquid did(weight of the curds) how

much the cone was when the curds were on it, and how much the rate was for each of

them.

Part three:

Chymosin(FPC) Curdling time Weight of cone Weight of curds Rate

5 min 3.41 1400kg 280

Chymosin(FPC) Curdling time Weight of cone Weight of curds Rate

3X curdling agent 5 min 3.41 1460kg 292

This shows the Chymosin(FPC) and the Chymosin(FPC) with three times the curdling

agent. As you can see, the Chymosin with 3x the curdling agent, has a quicker rate. The

reason for that is there was more of the curdling agent in the tube.

ANALYSIS

In experiment one, we had to figure out which of Chymosin(FPC), Chymosin(NCB),

Buttermilk, and Water(- control) would curdle the fastest. For my hypothesis, I believed

that Chymosin(FPC) would be the fastest to curdle. My hypothesis was correct, the

chymosin(FPC) curdled in 5 minutes while the rest of them didnt curdle until the next

day(1,380 minutes). The errors for this experiment was that we didnt measure the

right/accurate amounts for the milk. Chymosin(NCB) and water(- control) had more milk

than Chymosin(FPC) and Buttermilk. Also, the way we used to curdle it, which was with

our armpits that we used for heat, I felt like if we put it in an incubator to make it more

successful and more accurate with our results. Otherwise, everything went successfully.

Some ways we could improve this experiment is that we could use something other than

our armpits for heat, we could use something more accurate to measure our liquids and

when we transfer them into different things. How this could lead to a further

investigation is that if we fix our errors, and improve things to make it more successful,

we could have a better result of the cheese.

For our second experiment, which was to change a variable in order to make the

difference in the cheese, and we changed the amount of the curdling agent. For this, we

used the same liquid(Chymosin FPC) since it was the one that was the quickest to curdle.

We had a regular one of the Chymosin(FPC) and Chymosin(FPC) with three times the

curdling agent. Although, it didnt make a difference to the time of when it was done

curdling. There was only a difference in the weight of curds, and the rate for each one.

In this case, my hypothesis is incorrect, I believed the curdling for this, that the three

times the agent would be faster, but instead, they still ended at the same time of

curdling(5 minutes). In this experiment, we didnt have any errors to make the results

possibly incorrect, we follow the procedure and made sure we measured everything

correctly. Things that we could improve for this experiment is that we could again, have

a different heat source instead of using our armpits. Everyones armpits have a different

amount of heat in there body so overall, all of the liquids would have the same amount of

heat for the same amount of time. How this could lead to a further investigation is if we

had the same heat capacity it would possibly lead to have a better result for the cheese.

For the third experiment, my group split up and we each picked a different liquid to test,

in this case, I chose lipids. I believed that the water would be translucent and the oil

would be non-translucent. What translucent means is that it allows light to go through

the paper bag. Translucent is just the opposite, not letting light go through the bag. My

hypothesis was correct, the oil was non-translucent while the water was translucent. For

the rest of the other liquids that my other group members tested was glucose, starch, and

protein. The indicator we used for glucose was Benedicts solution, starch was Lugols

iodine, and protein was Bluret reagent. In this experiment, we didnt make any errors to

make anything inaccurate. Things that we could use to improve this lab was like I said to

the first two experiments, our heat capacity should all be the same in order for it to all be

accurate as a whole. In this case, we couldve used an incubator for the heat capacity.

Lastly, how this could lead to further investigations is if we had the same heat capacity to

have a better result for the cheese.

CONCLUSION

In conclusion, our measuring was inaccurate. When we were measuring out our milk in

experiment one we did not measure all of them accurately. The Chymosin(NCB) and

water(- control) had different quantities in their tubes compared to the amounts of

Chymosin(FPC) and Buttermilk. The reason for this is when we used the small tube to

suck up all of the milk, I squeezed all of the droppers differently for each of the tubes and

that caused for inaccurate measurements for the milk. Overall, we did get results for the

experiment, but they wouldve been more accurate if Id squeezed them all with the

same strength or measured to a specific amount.