Title: When the fat content of milk was increased, the mass of the curd produced increased?
Purpose: The purpose of this experiment was to determine the relationship between the fat content of milk and the mass of the curd produced.
Background info: Dairy products are essential to a healthy diet. Dairy products such as milk contain proteins and healthy fats that are very beneficial to the human body. They allow our bones to grow and they also add to keeping our teeth healthy. Milk also contains probiotics, which can help with health-related problems such as skin conditions, allergies and colds, as well as oral health (DiLonardo). If milk is let to sit out to long it starts to curdle. These curds are made up of proteins called casein. …show more content…
The data collected shows that as the fat of the milk was increased the mass of the curd was increased. This trend is much noticeable in the data for trial 1. As the fat content is increased from .12 mL, to 1.2 mL, to 2.2 mL, and then to 3.9 mL the masses increased. The masses have a big increase from .12 mL to 2.2 mL and then a smaller increase to 3.9 mL. For trial 2 and 3 the data did not clearly show this trend. In both trial 2 and 3 the masses decrease when the fat content is at 1.2 mL to 2.2 mL. This could have been caused by many different conditions and it is not conclusive which condition caused this. The hypothesis is supported by trial 1 of this …show more content…
As the fat content was increased based on which type of milk it was, the mass of the curd was increased. This was clearly shown in trial 1. As the fat content was increased from .12 mL, to 1.2 mL, to 2.2 mL, and then to 3.9 mL the mass went from .21 g, to .43 g, to .53 g, to .66 g. This outcome occurred because as the protein and fat was increased the more curds were produced. Since curds have a sticky substance to them they connected to each other causing their mass to increase. The more connected they are to each other the more they are going to weigh which caused the mass to
Purpose: The purpose of this experiment was to determine the relationship between the fat content of milk and the mass of the curd produced.
Background info: Dairy products are essential to a healthy diet. Dairy products such as milk contain proteins and healthy fats that are very beneficial to the human body. They allow our bones to grow and they also add to keeping our teeth healthy. Milk also contains probiotics, which can help with health-related problems such as skin conditions, allergies and colds, as well as oral health (DiLonardo). If milk is let to sit out to long it starts to curdle. These curds are made up of proteins called casein. …show more content…
The data collected shows that as the fat of the milk was increased the mass of the curd was increased. This trend is much noticeable in the data for trial 1. As the fat content is increased from .12 mL, to 1.2 mL, to 2.2 mL, and then to 3.9 mL the masses increased. The masses have a big increase from .12 mL to 2.2 mL and then a smaller increase to 3.9 mL. For trial 2 and 3 the data did not clearly show this trend. In both trial 2 and 3 the masses decrease when the fat content is at 1.2 mL to 2.2 mL. This could have been caused by many different conditions and it is not conclusive which condition caused this. The hypothesis is supported by trial 1 of this …show more content…
As the fat content was increased based on which type of milk it was, the mass of the curd was increased. This was clearly shown in trial 1. As the fat content was increased from .12 mL, to 1.2 mL, to 2.2 mL, and then to 3.9 mL the mass went from .21 g, to .43 g, to .53 g, to .66 g. This outcome occurred because as the protein and fat was increased the more curds were produced. Since curds have a sticky substance to them they connected to each other causing their mass to increase. The more connected they are to each other the more they are going to weigh which caused the mass to