Cheese Lab Write Up

Part 1
Purpose:
The purpose of this lab is to experiment the different ways of making cheese and see
which way is the most efficient.

Hypothesis:
If we put the NCB into the whole milk solution, then we should able to see the best
curdling rate out of the four curdling agent.

Procedure:
1. Label four 6 ml tubes with the type of curdling agent and group#.
2. Use a large pipet to transfer 3 ml of milk to each 6 ml tubes.
3. Use a small pipet and transfer the entire content of tubes of fermentation
produced chymosin.
4. Cap the tubes, invert the tubes three times and place at body temperature.
5. Set a timer check curdling every 5 min.
6. Record time when milk start to curdle.
7. If milk did not curdle in 30min check every hour.
 8. In a data table, record time for every time the mild start to curdle.
9. When returning record amount of curds produced by each treatment.
10. For each treatment, weigh a paper cone and record the empty cone weight.
11. Transfer the entire contents of a tube into a labeled filter paper cone over a
suitable vessel, dry the filter paper 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 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.

Data observation:
Curdling Curdling Weight of Weight of Weight of Rate
agent time(min) cone with cone(g) curds (mg/min)
curds(g)

FPC 5min 3410 mg 1130 mg 3000mg 662 mg/min

NCB Na Na 1130 mg Na Na

Buttermilk 1080 min 1390 mg 1130 mg 260mg 0.09 mg/min

water 2880 min 1470 mg 1130 mg 340 mg 0.11 mg/min

*we were unable to get any data for NCB.

General Observations:
The room is always stinky.
The curds on the filter paper is white and slightly sticky.
The curds slips on the wax paper when we try to weigh them.
The milk is easily spill when we were incubating.

Analysis:

Based on the graph the rate of change for FPC is 662 mg/min, the rate of change for
buttermilk is 0.09 mg/min, and the rate of change for water is 0.11. From the data we
can see the rate of change for the FPC is way above than the other agents. Also the
data did not prove my hypothesis because NCB did not give out any data which means
further testing is required to find out if NCBs rate of change is higher than FPC. The
lack of data on NCB could be the result of errors. There is many opportunities where
error could occur in our experiment, for example we could be incubating at a lower
temperature which could result curds will not form at all. Another example of an error is
we did not add enough milk into our tubes to begin with, this could result in the time
where curds just started to form to be false. In my opinion we could improve this lab in
many ways for example instead of using tape to cap our tubes, we can use tubes with
seal caps already installed on the tubes, this will prevent spilling. Another example is
we can use an incubation chamber to incubate, this will keep the temperature constant,
preventing inconsistent incubation temperatures. Currently FPCs rate of change is the
highest, which we can investigate on what is the ideal amount FPC is need to maximize
the rate of change.
Conclusion:
From this lab, from the massive efficiency of the FPC curdling agent over the other curdling
agents will lead me to state that currently using FPC is the best way of making cheese. This is
consisted of taking a curdling agent adding it to 3 ml of whole milk. Record the time it takes to
curdle and the weight of curds, then calculate the rate of change for each agent and find which
one is the most efficient. Currently we find out that FPC is the most efficient because the
massive rate of change from the table. I calculated that FPC is around 7336% more efficient
than the other agents. We used the word currently because we were unable to get any data
from NCB agent, that means this data need to be updated in the future when we test for NCB
again.

Part 2
Purpose:
The purpose of this lab is to find out what is the ideal amount of FPC to be add to 3 ml
of whole milk that will maximize the rate of change.

Hypothesis:
If more FPC is added to the 3 ml of whole milk then it will have a higher rate of change.

Procedure:
1. Label three 6 ml tubes with the amount of FPC that is going to be added.
2. Use a large pipet to transfer 3 ml of milk to each 6 ml tubes.
3. Use a small pipet and transfer the entire content of tubes of fermentation
produced chymosin.
4. Cap the tubes, invert the tubes three times and place at body temperature.
5. Set a timer check curdling every 3 min.
6. Record time when milk start to curdle.
7. If milk did not curdle in 30min check every hour.
8. In a data table, record time for every time the mild start to curdle.
9. When returning record amount of curds produced by each treatment.
10. For each treatment, weigh a paper cone and record the empty cone weight.
11. Transfer the entire contents of a tube into a labeled filter paper cone over a
suitable vessel, dry the filter paper 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 each treatment.
 14. Create a data table that reports the rate of curd production(weight/time) by each
amount of FPC that is added
15. Create a bar graph that shows the rate of curd production(weight/time) by each
amount of FPC that is added.

Data/Observation:

Time(min) Weight of Weight of Weight of Rate of

cone with cone(mg) curds(mg) change(mg/
curds(mg) min)

200l 3min 1730 mg 1140 mg 540 mg 196.6

mg/min

100l 5min 1640 mg 1140 mg 500 mg 100 mg/min

50l 6min 1600 mg 1140 mg 460 mg 76 mg/min

General Observations:
It took a long time to let the curds to dry.
The curds smelled really bad.
We ran out of a certain kind of cone paper.

Analysis:
Base on the graph when we add 200 microliters of FPC the rate of change is 196.6
mg/min, when we add 100 microliters of FPC the rate of change is 100 mg/min, and
when we added 50 microliters of FPC the rate of change is 76 mg/min. Base on this
data it proves our hypothesis because the more we add the rate of change is higher,
and when we add less the rate of change is lower. One thing that confused me during
this lab is the data for the 100 microliters is different from part 1 which means potential
errors. There is many possible error opportunities, for example we could add a slightly
more amount of milk which will result in lower rate of change. We could improve this lab
by having more precision tools for add milk so it will reduce human errors. We could
continue this lab because we could test different amounts.

Conclusion:
From the graph I can state that the more FPC add the higher rate of change is going to
be. This lab is consisted of testing out different amounts of FPC added to 3 ml of whole
milk. Then calculate the rate of change for different amounts to see if it can prove our
hypothesis. From the graph I see a higher rate of change in the 200 microliters of FPC
is added then the control where 100 microliters of FPC is added. This means the more
FPC we add the higher the rate of change is going to be.

Part 3
Purpose:
The purpose of this lab is to find what macromolecules is in our cheese.

Hypothesis:
If we add 0.75ml of biuret reagent into our cheese then the cheese will change color.

Procedure:
1. Scape cheese into 4 6ml test tubes.
2. Label the tubes glucose, starch, protein, and lipid
3. Transfer 2 ml of water into each tube.
4. Mix until cheese dissolves.
5. Test for glucose.
a. Transfer 2 ml of benedicts solution into the glucose tube
b. Pace in boiling water bath(100 ml of water in a 250 ml beaker) for 2
minutes
c. Record color change.
6. Test for start.
a. Transfer 0.25 ml of Lugol's Iodine into the starch tube
b. Gently swirl to mix.
c. Record color
7. Test for protein.
a. Transfer 0.75 ml of biuret reagent into the protein into the protein tube.
b. Mix for 30 seconds.
c. Record color change.
8. Test for lipids.
a. Transfer a drop of solution from the lipid tube onto a paper towel.
b. Record translucence.
c. Transfer 60 microliters of Sudan IV into the lipid tube.
d. Gently mix
e. Record color change.

Data/Observations:
Starch, protein, glucose, and lipid all
came positive.

General Observations:
The biuret solution is blue.
The s olution of starch is very dark.
Analysis:

Monosaccharides +went blue to yellow to orange

-blue

starch +black
-red

protein +purple
-Blue

lipids Pt1: +translucent

-not
Pt2: +orange
- red

Base the picture provided to the left we can

tell that all four macromolecules came positive
in the tests that we conducted. From the
picture it proves that my hypothesis was
correct because in test for protein the color
went from clear to purple. In this lab I was
unaware to any error that could of happened
but errors can still occur because sometime
we could not see the errors ourselves, we
need to use scientific instruments to find
these errors, from what I can think the possible errors are when we used pipettes to add
different solutions into our cheese we could of used pipet tips that is already been used
on a solution on a different solution which will result in false results. We could improve
this lab by using a fresh pipet tip every time we need to add something into the tubes
this result in eliminating the possible error that I stated in the previous sentence. From
what I heard the human body can not produce monosaccharide, lipid, protein, and
starch, maybe this lab can lead into an investigation on is cheese essential for the
human body.

Conclusion:
From the results of this lab I can state that cheese contains lipid, protein. This lab
consisted of testing if cheese have macromolecules by using different methods listed in
the procedure. By following the procedure we can if cheese have these
macromolecules by the color change when we apply the solution. We can tell the
cheese contains the 4 macromolecules because they changed color based on the
positive side which means the test we conducted all 4 macromolecules are inside
cheese. For example of protein the test will conclude as positive because the color
changed from a clear color to a purple color. This also can be applied to the other 3
macromolecules.