Cheese Lab Report

Purpose: The purpose of this lab was to find out the most effective way to make cheese by finding the rate and
seeing which curdling agent curdled fastest. We also wanted to find out if we could change a variable to make the
milk hurdle faster. Then we wanted to see what macromolecules were in the cheese.
Hypothesis: If our lab goes according to plan and we had no errors then I believe that the buttermilk will be the most
effective curdling agent. And when we modified one variable I believed that the rate would be slower than the
previous test. When we tested for monosaccharides, lipids, starch, and protein, I believed that there would be
monosaccharides, lipids and proteins.
Procedure:
Part 1:
1. Label four 6ml test tube with the type of curdling agent and group number
2. Use a 3ml pipet to transfer 3ml of milk into each of the 6ml test tubes.
3. Use a small pipet to transfer 100 micro liters of each agent into their individual test tubes (FPC, NCB, buttermilk, or
water). For water, fill the small transfer pipet the bottom of the bulb and add to the labeled tube containing the
milk.Use a different pipet for each transfer to avoid cross contamination.
4. Cap the tubes and invert the tubes three times and place under armpit.
5. Set a timer and check every five minutes to see if the milk has curdled, by inverting the tube and checking for
curds.
6. Record the time (in minutes) when the milk begins to curdle (small or large lumps)or solidified
7. If the milk has not curdled in 30 minutes, check for curdling every hour
8. In a data table, record the time (in minutes) when the milk begins to curdle
9. Upon return to the lab, determine the amount of curds produced by each treatment
10. For each treatment weigh a paper cone and record the weight
11. Transfer the entire contents of a each tube into individual paper cone and let contents drain through, let paper dry
over night
12. Weight the dry cone with dry curds. Subtract the cone weight. Record the weight of the curds in mg by multiplying
the mass in grams by 1000.
13. Repeat for each treatment
14. Create a data table that reports the rate of curd production (weight/time) by each curdling agent
15. Create a bar graph that shows the rate of curd production (weight/time) by each curdling agent.

Part 2:
1. Label 2 6ml test tubes with the curdling agents (FPC, and NCB)
2. Use a large pipet to transfer 1ml of milk to each of the 6ml test tubes
3. Use a small pipet to transfer 100 micro liters of the curdling agents to each of the test tubes (one to each)
4. Invert the test tubes three times and place under armpit
5. Set a timer and check every five minutes for curds
6. Record time in minutes when the milk begins to curdle or solidify
7. If milk has not curdled in 30 min check every hour
8. In a data table record time in minutes, earn the milk begins to curdle
9. Upon return to the lab determine the amount of curds produced by each of the treatments
10. For each treatment weigh a paper cone and record weight
11. Transfer entire contents of a tube into labeled filter paper cone over a suitable collection vessel. Once all
liquid has drained through, dry the filter paper with curds overnight
12. Weight the dry cone with dry curds. Subtract the dry cone weight. Record the weight of the curds in mg by
multiplying the mass in grams by 1000.
13. Repeat for both treatments
14. Create a data table that reports the rate of curd production (weight/time) by curdling agent
15. Create a bar graph that reports the rate of cur production (weight/time)) by curdling agent

Part 3:
1. Chip dried curds of dried paper cones
 2. Grind these curd into a power
3. Mix the cheese powder with 2 ml of water until water appears musty and cheese-like
For Monosaccharide Test:
1. Mix 2ml of cheese water with 2 ml of Benedict's solution in a 6 ml test tube.
2. Boil water to 100 C
3. Place test tube in boiling water for 2 minutes, Dark Orange-positive, light blue- negative
For Starch Test:
1. In a test tube, mix 2 ml of cheese water with 0.25 ml of Lugols iodine
Results
Positive- Black
Negative- Orange
For Protein Test
1. Place 2 ml of cheese water in a test tube.
2. Add 0.5 ml of 10% NaOH and gently vortex to mix well and wait 30 sec
Results
Positive- Dark purple
Negative- light blue
For Lipid Test
1. Take a drop of cheese water and place it on a paper towel.
2. Hold up paper towel to the light
Results
Positive- clear
Negative- musty
1. Mix 2 ml of cheese water with 2 ml of Sudan IV
Results
Positive- Orange
Negative- Red
Data/Observation :
Part 1:
Table data
Curdling Curdling time Weight of Weight of Weight of Rate (mg/min)
Agent (min) cone and cone (g) curds (g)
curds (g)

Chymosin 5 1.9 0.4 1.5 375

(FPC)

Chymosin 20 1.38 0.4 0.98 49

(NCB)

Buttermilk 1440 1.45 0.4 1.05 0.73

Water 1440 1.39 0.4 0.99 0.6875

(control)

Class Data
Curdling Curdling time Weight of Weight of Weight of curd Rate (mg/min)
Agent (min) cones and cone (g) (g)
curds (g)

Chymosin 5.651128472 2.59 1.1175 1.22625 178.3193202

(FPC)

Chymosin 1237.142857 1.8 0.78 0.8028571429 7.43463905

(NCB)

Buttermilk 1440 1.95125 0.98125 0.83875 0.5859375

Water 1620 2.4325 1.07 1.12 0.7698784722

Part 2:
Curdling Curdling time Weight of Weight of Weight of Rate (mg/min)
Agents (min) cones and cone (g) curds (g)
curds (g)

Chymosin 4 1.32 0.75 0.57 142.5

(FPC)

Chymosin 1440 1.51 0.79 0.72 0.5

(NCB)

Part 3:
Standard Results

Monosaccarides Positive

Starch Negative

Protein Positive

Lipids Positive

Observations:
On the first day we tested the procedure without modifying any variables. I had the job of incubating the
Chymosin (NCB) in my armpit. I was about 30 minutes in and the test tube was hot but the milk had still not curdled.
Then about 5 minutes later I spilled the milk on to my lap. The milk did not smell like anything all day.
On the second day I walked into the classroom and the curdled milk reeked and filled the entire classroom
with the smell of spoiled milk. I then redid the lab that I had spilled the day before and the milk curdled faster than
those of my peers who were using the same curdling agent as me.
On the third day we tested for standards go monosaccharides, lipids, starch, and protein. When I was boiling
the monosaccharide test I noticed that the second I placed the test tube with glucose in it, in the boiling water. The
light blue color of the Benedicts solution changed to a yellow, it looked like a little yellow smoke filling the test tube
starting at the top. The yellow color started to change to orange and then slowly got darker and darker. When I put
the negative control in the water I saw no door change in the two minutes that the test tube was in the water.
On the last day we tested to see what macromolecules were in the cheese. When I was boiling the cheese
with Benedicts solution the color changed from light blue to a musty green. The cheese particles sitting on top turned
purple, after doing research this result turned out that the cheese tested positive for monosaccharides. The colors
were more muted in this part of the experiment that when we were testing for standards.
Analysis/Discussion: Part 1 (group)
Part 1 (class)
Part 1(group)

Part 2

The rate the faster, and more cheese was produced. The best curdling agent was chymosin (FPC),
because it had been modified in a lab to be the fastest and best for producing cheese. My hypothesis, that buttermilk
would be the fastest curdling agent, was incorrect because the fastest agent was chymosin (FPC).
When we modified one variable, the amount of milk. We believed that the rate would become higher, but the
rate became much lower. The original method was better. My hypothesis that the rate would be slower than in the
previous tests was correct.
 When testing for the macromolecules in the cheese we found that there were monosaccharides, lipids, and
protein. This means there was sugar, fat and protein in the cheese. My hypothesis of there being monosaccharides,
lipids, and protein was correct because all of those macromolecules were in the cheese.
During the course of this lab, there were many mistakes made. The first mistake being, when measuring the
amount of milk to put into the test tube I believed I put to much in because when compared to others there was more
milk in the test tube. Another mistake made was I spilled my cheese after it had be incubating for about half an hour.
The next day when I re-did this lab the milk began to curdle faster than when I had spilled the milk the day before.
The way I would make this lab better is by first getting lids for the test tubes because multiple people spilled
their milk just like me and this could prevent any more mistakes like this from happening. Another way to improve this
lab is to get a regular incubator because when incubating under the armpit it was very slow and would take less time
if there was someplace hotter for us to put the test tubes.
This lab leads into further investigations because there are many questions I have. One of which is what
types of monosaccharides, lipids or proteins are in the cheese. I am curious about how to further examine cheese,
and what the proper way was to make the dried flakes of cheese back into soft cheese.
Conclusion:
During this lab I discovered what macromolecules are and what types of food that the macromolecules are
in. For this lab we tested to see which curdling agent would be the fastest. Then we tested to see if we changed a
variable what that affect would be on the cheese. We also tested to see what macromolecules were in the cheese.
When we were learning about the results of the standard tests I learned what types of foods the different
macromolecules were in. This shows how I learned the general concepts of what foods the macromolecules were in.
We tested and saw which macromolecules were in the cheese. From this lab I learned where I can find essential
nutrients, and what foods the are in.
Cheese Lab Report

Purpose: The purpose of this lab was to find out the most effective way to make cheese by finding the rate and
seeing which curdling agent curdled fastest. We also wanted to find out if we could change a variable to make the
milk hurdle faster. Then we wanted to see what macromolecules were in the cheese.
Hypothesis: If our lab goes according to plan and we had no errors then I believe that the buttermilk will be the most
effective curdling agent. And when we modified one variable I believed that the rate would be slower than the
previous test. When we tested for monosaccharides, lipids, starch, and protein, I believed that there would be
monosaccharides, lipids and proteins.
Procedure:
Part 1:
1. Label four 6ml test tube with the type of curdling agent and group number
2. Use a 3ml pipet to transfer 3ml of milk into each of the 6ml test tubes.
3. Use a small pipet to transfer 100 micro liters of each agent into their individual test tubes (FPC, NCB, buttermilk, or
water). For water, fill the small transfer pipet the bottom of the bulb and add to the labeled tube containing the
milk.Use a different pipet for each transfer to avoid cross contamination.
4. Cap the tubes and invert the tubes three times and place under armpit.
5. Set a timer and check every five minutes to see if the milk has curdled, by inverting the tube and checking for
curds.
6. Record the time (in minutes) when the milk begins to curdle (small or large lumps)or solidified
7. If the milk has not curdled in 30 minutes, check for curdling every hour
8. In a data table, record the time (in minutes) when the milk begins to curdle
9. Upon return to the lab, determine the amount of curds produced by each treatment
10. For each treatment weigh a paper cone and record the weight
11. Transfer the entire contents of a each tube into individual paper cone and let contents drain through, let paper dry
over night
12. Weight the dry cone with dry curds. Subtract the cone weight. Record the weight of the curds in mg by multiplying
the mass in grams by 1000.
13. Repeat for each treatment
14. Create a data table that reports the rate of curd production (weight/time) by each curdling agent
15. Create a bar graph that shows the rate of curd production (weight/time) by each curdling agent.
Part 2:
1. Label 2 6ml test tubes with the curdling agents (FPC, and NCB)
2. Use a large pipet to transfer 1ml of milk to each of the 6ml test tubes
3. Use a small pipet to transfer 100 micro liters of the curdling agents to each of the test tubes (one to each)
4. Invert the test tubes three times and place under armpit
5. Set a timer and check every five minutes for curds
6. Record time in minutes when the milk begins to curdle or solidify
7. If milk has not curdled in 30 min check every hour
8. In a data table record time in minutes, earn the milk begins to curdle
9. Upon return to the lab determine the amount of curds produced by each of the treatments
10. For each treatment weigh a paper cone and record weight
11. Transfer entire contents of a tube into labeled filter paper cone over a suitable collection vessel. Once all
liquid has drained through, dry the filter paper with curds overnight
12. Weight the dry cone with dry curds. Subtract the dry cone weight. Record the weight of the curds in mg by
multiplying the mass in grams by 1000.
13. Repeat for both treatments
14. Create a data table that reports the rate of curd production (weight/time) by curdling agent
15. Create a bar graph that reports the rate of cur production (weight/time)) by curdling agent

Part 3:
1. Chip dried curds of dried paper cones
2. Grind these curd into a power
3. Mix the cheese powder with 2 ml of water until water appears musty and cheese-like
For Monosaccharide Test:
1. Mix 2ml of cheese water with 2 ml of Benedict's solution in a 6 ml test tube.
2. Boil water to 100 C
3. Place test tube in boiling water for 2 minutes, Dark Orange-positive, light blue- negative
For Starch Test:
1. In a test tube, mix 2 ml of cheese water with 0.25 ml of Lugols iodine
Results
Positive- Black
Negative- Orange
For Protein Test
1. Place 2 ml of cheese water in a test tube.
2. Add 0.5 ml of 10% NaOH and gently vortex to mix well and wait 30 sec
Results
Positive- Dark purple
Negative- light blue
For Lipid Test
1. Take a drop of cheese water and place it on a paper towel.
2. Hold up paper towel to the light
Results
Positive- clear
Negative- musty
1. Mix 2 ml of cheese water with 2 ml of Sudan IV
Results
Positive- Orange
Negative- Red
Data/Observation :
Part 1:
Table data
Curdling Curdling time Weight of Weight of Weight of Rate (mg/min)
Agent (min) cone and cone (g) curds (g)
curds (g)

Chymosin 5 1.9 0.4 1.5 375

(FPC)

Chymosin 20 1.38 0.4 0.98 49

(NCB)

Buttermilk 1440 1.45 0.4 1.05 0.73

Water 1440 1.39 0.4 0.99 0.6875

(control)

Class Data
Curdling Curdling time Weight of Weight of Weight of curd Rate (mg/min)
Agent (min) cones and cone (g) (g)
curds (g)

Chymosin 5.651128472 2.59 1.1175 1.22625 178.3193202

(FPC)

Chymosin 1237.142857 1.8 0.78 0.8028571429 7.43463905

(NCB)

Buttermilk 1440 1.95125 0.98125 0.83875 0.5859375

Water 1620 2.4325 1.07 1.12 0.7698784722

Part 2:
Curdling Curdling time Weight of Weight of Weight of Rate (mg/min)
Agents (min) cones and cone (g) curds (g)
curds (g)

Chymosin 4 1.32 0.75 0.57 142.5

(FPC)

Chymosin 1440 1.51 0.79 0.72 0.5

(NCB)

Part 3:
Standard Results

Monosaccarides Positive

Starch Negative

Protein Positive

Lipids Positive

Observations:
On the first day we tested the procedure without modifying any variables. I had the job of incubating the
Chymosin (NCB) in my armpit. I was about 30 minutes in and the test tube was hot but the milk had still not curdled.
Then about 5 minutes later I spilled the milk on to my lap. The milk did not smell like anything all day.
On the second day I walked into the classroom and the curdled milk reeked and filled the entire classroom
with the smell of spoiled milk. I then redid the lab that I had spilled the day before and the milk curdled faster than
those of my peers who were using the same curdling agent as me.
 On the third day we tested for standards go monosaccharides, lipids, starch, and protein. When I was boiling
the monosaccharide test I noticed that the second I placed the test tube with glucose in it, in the boiling water. The
light blue color of the Benedicts solution changed to a yellow, it looked like a little yellow smoke filling the test tube
starting at the top. The yellow color started to change to orange and then slowly got darker and darker. When I put
the negative control in the water I saw no door change in the two minutes that the test tube was in the water.
On the last day we tested to see what macromolecules were in the cheese. When I was boiling the cheese
with Benedicts solution the color changed from light blue to a musty green. The cheese particles sitting on top turned
purple, after doing research this result turned out that the cheese tested positive for monosaccharides. The colors
were more muted in this part of the experiment that when we were testing for standards.
Analysis/Discussion: Part 1 (group)
Part 1 (class)
Part 1(group)

Part 2

The rate the faster, and more cheese was produced. The best curdling agent was chymosin (FPC),
because it had been modified in a lab to be the fastest and best for producing cheese. My hypothesis, that buttermilk
would be the fastest curdling agent, was incorrect because the fastest agent was chymosin (FPC).
When we modified one variable, the amount of milk. We believed that the rate would become higher, but the
rate became much lower. The original method was better. My hypothesis that the rate would be slower than in the
previous tests was correct.
When testing for the macromolecules in the cheese we found that there were monosaccharides, lipids, and
protein. This means there was sugar, fat and protein in the cheese. My hypothesis of there being monosaccharides,
lipids, and protein was correct because all of those macromolecules were in the cheese.
During the course of this lab, there were many mistakes made. The first mistake being, when measuring the
amount of milk to put into the test tube I believed I put to much in because when compared to others there was more
milk in the test tube. Another mistake made was I spilled my cheese after it had be incubating for about half an hour.
The next day when I re-did this lab the milk began to curdle faster than when I had spilled the milk the day before.
The way I would make this lab better is by first getting lids for the test tubes because multiple people spilled
their milk just like me and this could prevent any more mistakes like this from happening. Another way to improve this
lab is to get a regular incubator because when incubating under the armpit it was very slow and would take less time
if there was someplace hotter for us to put the test tubes.
This lab leads into further investigations because there are many questions I have. One of which is what
types of monosaccharides, lipids or proteins are in the cheese. I am curious about how to further examine cheese,
and what the proper way was to make the dried flakes of cheese back into soft cheese.
Conclusion:
During this lab I discovered what macromolecules are and what types of food that the macromolecules are
in. For this lab we tested to see which curdling agent would be the fastest. Then we tested to see if we changed a
variable what that affect would be on the cheese. We also tested to see what macromolecules were in the cheese.
When we were learning about the results of the standard tests I learned what types of foods the different
macromolecules were in. This shows how I learned the general concepts of what foods the macromolecules were in.
We tested and saw which macromolecules were in the cheese. From this lab I learned where I can find essential
nutrients, and what foods the are in.