Thomas Towey 1

Lab Report

Part One:
Purpose: The Purpose of this first part of the lab was to find out what is the best way to
make cheese.
Hypothesis: My hypothesis is that the buttermilk curdling agent will curd the fastest.
Procedure:
1- Label four 6 ml tubes with the type of curdling agent and group number.
2- Use a large pipette to transfer 3 ml of milk to each of the 6 ml tubes.
3- Use a small pipette and transfer the entire contents of the tubes of fermentation
produced chymosin, natural bovine chymosin, or buttermilk to the label tube containing
milk. For water, fill the small transfer pipette to the bottom of the bulb add to the labeled
containing milk. Use a different pipette for each transfer to avoid cross-contamination.
4- Cap the tubes and invert the tubes 3 times and then transfer to 37 degrees water
bath or place at body temp for incubation.
5- set a timer and check for curdling in 30 minutes, check every hour.
6- Record the time (minutes) when the milk is beginning to curdle(small or large lumps)
7- If the milk has not curdled in 30 minutes, check for curdling every hour.
8- In a data, similar to data table one record the time (in minutes) when the milk begins
to curdle(small or large lumps) or solidify.
9- Upon return to the lab during the next work period(next day) determine the amount of
curds produced by each treatment.
10- For each treatment, weigh a paper cone and record the empty can weight.
11- Transfer the entire contents of a tube into a labeled paper filled cone over a suitable
collection vessel. Once all liquid has drained through dry the filter paper with curds
overnight.
12- Weigh the 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 with 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/Observations:
Here are some observations about the milk in the rounds of incubation:
-Milk is white colored for all
-Curdling agents don't affect color
-Buttermilk agent smelled very good
-Liquid is on my shirt
-Lexis curdled the fastest(FBC)
-Ryans and Bryces are liquid
Ryan(NCB) and Bryce(Water)
-No curdling for any of us except for Lexi for the rest of the day
-Next day all of ours curdled
-Cheese was in between a solid and a liquid
Here is our data table:

Curdling Time Weight of Cone Weight of Cone Weight of

Agent (min) and Curds (g) (g) Curds (g) Rate (mg/min)
Chymosin
(FPC) 5.651128472 2.59 1.1175 1.22625 178.3193202
Renin (NCB) 1237.142857 1.8 0.78 0.8028571429 7.434636905
Buttermilk 1440 1.95125 0.98125 0.83875 0.5859375
Water 1620 2.4325 1.07 1.12 0.7698784722

Alysis/Discussion:
This data table shows us the rate of curdling or how fast it curdled for each of the
different agents. This is important to know because it tells us which one is best. During
the lab the chymosin (FPC) curdling agent worked the best. Also the buttermilk agent
(mine) curdled absolutely the slowest.

Conclusion:
During this lab I don't believe that the results were as accurate as they could be.
During the lab we incubated our cheese with our armpits.That incubation process was
not the best. I don't think that we should have incubated under our armpits. That creates
a lot of fluctuation between data because everybody's body temp is different. For
example person xs armpit temperature is different from person ys arpit temperature.
This doesn't make the rate of curdling all that accurate.
The solution to this that we all properly incubate in an incubation chamber. This
chamber regulates the same temperature 360 degrees around the tube. This would
make it so there is no fluctuation between the data.

Part Two:
Purpose: To find the best way to make cheese but to change one of the variables in the
lab.
Hypothesis: Buttermilk will still work the best because we are adding more of it.
Procure:
1- Label four 6 ml tubes with the type of curdling agent and group number.
2- Use a large pipette to transfer 3 ml of milk to each of the 6 ml tubes.
3- Use a small pipette and transfer 3 times the original amount of the fermentation
produced chymosin, natural bovine chymosin, or buttermilk to the label tube containing
milk. For water, fill the small transfer pipette to the bottom of the bulb add to the labeled
containing milk. Use a different pipette for each transfer to avoid cross-contamination.
4- Cap the tubes and invert the tubes 3 times and then transfer to 37 degrees water
bath or place at body temp for incubation.
5- set a timer and check for curdling in 30 minutes, check every hour.
6- Record the time (minutes) when the milk is beginning to curdle(small or large lumps)
7- If the milk has not curdled in 30 minutes, check for curdling every hour.
8- In a data, similar to data table one record the time (in minutes) when the milk begins
to curdle(small or large lumps) or solidify.
9- Upon return to the lab during the next work period(next day) determine the amount of
curds produced by each treatment.
10- For each treatment, weigh a paper cone and record the empty can weight.
11- Transfer the entire contents of a tube into a labeled paper filled cone over a suitable
collection vessel. Once all liquid has drained through dry the filter paper with curds
overnight.
12- Weigh the 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 with 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.

We only changed one aspect and that was to add 3 times the curdling agent.

Data/Observation:
Here are some observations about part two:
-Buttermilk still smelled the same
-FPC curdled the fastest
-FPC curdled in 4 minutes
-Buttermilk way curdled in 25 minutes.
- Color stayed the same
 Curdling Curdling Weight of Weight of Weight of Rate
Agent Time Cone and Cone Curds (mg/min)
Curds

FPC 3 mins 2.84 1.14 0.40g

NCB 24 mins 2.30

Buttermilk 51 mins 2.16

Water 48 hours N/A

The data table isn't all the way complete because my group members have not been at
school. I talked with you about it on wednesday.

Analysis/Discussion:
This data tells us the rate of the curdling just like part one. It tells us if our
changed variable had any significance on the lab. It also also shows us that if our
change actually made an affect on the effectiveness on the making of cheese.

Conclusion: Same as part one( you said we only need one).

Part 3:
Purpose: The purpose of the third lab is to test for monosaccharides,polysaccharides,
protein, and lipids.
Hypothesis: My hypothesis is that there will be no monosaccharides, protein, and lipids
in cheese. However there will be polysaccharides in cheese.
Procedure:
Monosaccharide Indicator test:
Test for glucose :
1- In a test tube,mix 2 ml of a 2% glucose( a monosaccharide) solution with 2 ml of
benedict's solution. Heat for 2 minutes in a boiling hot water bath(100 ml of water in a
250ml beaker at boiling). Record all color changes and the length of time for each color
to appear.
Test for water:
2- In a test tube, mix 2 ml of deionized water with 2 ml of benedict's solution. Heat for 2
mins in a boiling hot water bath(100 ml of water in a 250 ml beaker at boiling temp).
Record all color changes and the amount of time for each color to appear.
Starch Indicator test:
Test for starch:
1- In a test tube mix 2 ml of well mixed starch suspension with 0.25 ml of Lugols Iodine.
Gently swirl to mix. DO NOT HEAT. Record the color change.

Test for water:

2- In a test tube mix 2 ml of deionized water with 0.25 ml of Lugol's Iodine. Gently swirl
to mix. DO NOT HEAT. Record the color change.

Protein Indicator Standard Test:

Test for Protein:
1- Place 2ml of gelatin(protein) solution in a test tube. Wearing goggles and gloves add
0.5 ml of 10 % naoh and gently vortex to mix. Add 0.25 ml of 5% calorific ( CUSO4) and
gently mix the naoh and the (CUSO4). Mixture is called biuret reginitive well. Ecord
color change after 30 seconds.
Test for Water:
2- Place 2 ml of Deionized water in a test tube, wearing goggles and gloves add 0.5 ml
of 10% NAOH gently vortex to mix. Add 0.25 of 5% CUSO4. Gently mix well. Record
color change after 30 seconds.

Lipids Indicator Standard Test:

Test for Lipids:
1- Place a drop of oil (100% fat) on a piece of brown paper bag. For 10 mins hold up to
the light. Record how much the light passes through(% of translucents).
Test for Water:
2- Place a drop of water on a piece of a brown paper bag, let it dry for 15 mins. Hold up
the paper to light record how much light passes through the paper bag.% of
translucents.

Data/Observation:
In the Starch Indicator Test, here is what we observed:
-The liquid turned black during the positive control results.
-The liquid turned red during the negative control results.
In the Glucose Indicator Test, here is what we observed:
-The liquid turned light blue to dark orange during the positive control results.
-The liquid did not change color during the negative control results.
In the Protein Indicator Test, here is what we observed:
-The liquid turned purple during the positive control results.
-The liquid turned light blue during the negative control results.
In the Fat Indicator Test, here is what we observed:
-The liquid turned translucent orange during the positive control results.
-The liquid turned non-translucent red during the negative control results.
Standard Indicator Description of color Description of color
change(positive change(negative
control) control results)

Glucose Benedict's Solution Light Blue to Dark Didn't Change

Orange

Statch Lugols Idodine Black Red

Protein Biuret Reagent Purple Light Blue

Fat None Translucent Orange Non-Translucent

Red

That table basically explains my observations with the color change.

Monosaccharide No

Polysaccharides Yes

Lipids No

Proteins No

This table explains my hypothesis about which of these substances would be in our
cheese.

Conclusion:
Same as lab #1 you said we only need one.