Will Changing the Temperature of the Cream Affect the Mass of the Butter Particles?
Purpose: The purpose of the experiment was to see if the temperature of the cream would affect the mass of the dried butter.
Background Information: Cream is the part of the milk that rises to the top during milk production. Cream is a liquid at room temperature, but it is very versatile and contains certain characteristics that allows it to change form. (Lower, 2017). Using only a little force, the cream will change its structure and chemical properties to form a whipped cream or butter. When the cream is whipped, the chemical properties of the lipids are changed within the cream. The reason the fat changes is because of agitation. Agitation causes the fat molecules to hit each other, causing them to clump together. When a mass of butter has formed, the liquid product left over is called buttermilk, but is not the type of buttermilk seen in grocery stores. The milk fat in the cream is responsible for these chemical changes as it provides the structure for the cream products (Lower, 2017). There is little difference between heavy cream, half and half, and whipped cream. The only difference between them is the amount of milk fat in them. Heavy cream contains at minimum 36% milkfat. Heavy cream has a high fat content, meaning it is more …show more content…
Although a different container was used for trial one, it did not affect the results because the mass of the container was subtracted from the mass of the butter particles at the end. The cream that needed to be heated was placed in a warm water bath which means it was harder to get to the precise temperature, but the time it took to make the temperature precise helped make the results more precise in the end.
Purpose: The purpose of the experiment was to see if the temperature of the cream would affect the mass of the dried butter.
Background Information: Cream is the part of the milk that rises to the top during milk production. Cream is a liquid at room temperature, but it is very versatile and contains certain characteristics that allows it to change form. (Lower, 2017). Using only a little force, the cream will change its structure and chemical properties to form a whipped cream or butter. When the cream is whipped, the chemical properties of the lipids are changed within the cream. The reason the fat changes is because of agitation. Agitation causes the fat molecules to hit each other, causing them to clump together. When a mass of butter has formed, the liquid product left over is called buttermilk, but is not the type of buttermilk seen in grocery stores. The milk fat in the cream is responsible for these chemical changes as it provides the structure for the cream products (Lower, 2017). There is little difference between heavy cream, half and half, and whipped cream. The only difference between them is the amount of milk fat in them. Heavy cream contains at minimum 36% milkfat. Heavy cream has a high fat content, meaning it is more …show more content…
Although a different container was used for trial one, it did not affect the results because the mass of the container was subtracted from the mass of the butter particles at the end. The cream that needed to be heated was placed in a warm water bath which means it was harder to get to the precise temperature, but the time it took to make the temperature precise helped make the results more precise in the end.