Title
Does temperature affect the mass of milk fat yielded from shaken cream?
Purpose
The purpose of the experiment was to discover whether or not temperature has an effect of milk fat mass production.
Background Information
Milk is comprised of multiple core components. The main aspects being water, proteins, lactose, and minerals. There are, however, other substances that make up milk such as vitamins, enzymes, and phospholipids. If whole milk is left out for a long enough period of time, fat molecules will float to the top of the milk and can then be collected as cream. In heavy cream, a form of milk with a higher fat content, fat globs are surrounded by phospholipids that keep the fats from pooling together into one large mass. This …show more content…
A bilayer surrounding a cell in the human body protects the cell from harmful substances, while keeping all parts of the cell within the safe bilayer as well. If the bilayer is damaged or worn too thin, the harmful substances maybe be allowed to permeate into the cell. If it is too thick, however, it may keep the cell from growing. When temperature rises, the phospholipid bilayer becomes more fluid, allowing for more movement. At the same time, it wears down the bilayer. In terms of this experiment, this means that the fats are more easily able to combine to make butter. If the temperature lowers, the bilayers stiffen and become stronger and less willing to break to allow the fat molecules to …show more content…
The hypothesis was both supported and refuted. The temperature of 21ºC provided great results of the entire heavy cream sample becoming a milk fat mass. In the 1st trial, 100g out of the original 150g of cream became part of a mass. However, when the temperature got to 62ºC, none of the fat particles came together to form a mass. In the 3rd trial, 0g out of the original 150g of cream became part of a mass. To conclude, it is not always true that increasing the temperature of heavy cream will increase the milk fat mass yield.
Works Cited
Dairy Processing Handbook, “The Chemistry of Milk”, Chapter 2, @ Tetra Pak 2017, http://dairyprocessinghandbook.com/chapter/chemistry-milk
Oklahoma Academic Standards, “The Chemistry of Butter”, Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma State Department of Education, http://oklahoma4h.okstate.edu/aitc/lessons/butter.pdf
Science Buddies, “Scrumptious Science: Shaking Up Butter”, June 20, 2013, https://www.scientificamerican.com/article/bring-science-home-shaking-butter/
ACS, “Chemistry Review: States of Matter”, Copyright © 2017 American Chemical Society,
Does temperature affect the mass of milk fat yielded from shaken cream?
Purpose
The purpose of the experiment was to discover whether or not temperature has an effect of milk fat mass production.
Background Information
Milk is comprised of multiple core components. The main aspects being water, proteins, lactose, and minerals. There are, however, other substances that make up milk such as vitamins, enzymes, and phospholipids. If whole milk is left out for a long enough period of time, fat molecules will float to the top of the milk and can then be collected as cream. In heavy cream, a form of milk with a higher fat content, fat globs are surrounded by phospholipids that keep the fats from pooling together into one large mass. This …show more content…
A bilayer surrounding a cell in the human body protects the cell from harmful substances, while keeping all parts of the cell within the safe bilayer as well. If the bilayer is damaged or worn too thin, the harmful substances maybe be allowed to permeate into the cell. If it is too thick, however, it may keep the cell from growing. When temperature rises, the phospholipid bilayer becomes more fluid, allowing for more movement. At the same time, it wears down the bilayer. In terms of this experiment, this means that the fats are more easily able to combine to make butter. If the temperature lowers, the bilayers stiffen and become stronger and less willing to break to allow the fat molecules to …show more content…
The hypothesis was both supported and refuted. The temperature of 21ºC provided great results of the entire heavy cream sample becoming a milk fat mass. In the 1st trial, 100g out of the original 150g of cream became part of a mass. However, when the temperature got to 62ºC, none of the fat particles came together to form a mass. In the 3rd trial, 0g out of the original 150g of cream became part of a mass. To conclude, it is not always true that increasing the temperature of heavy cream will increase the milk fat mass yield.
Works Cited
Dairy Processing Handbook, “The Chemistry of Milk”, Chapter 2, @ Tetra Pak 2017, http://dairyprocessinghandbook.com/chapter/chemistry-milk
Oklahoma Academic Standards, “The Chemistry of Butter”, Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma State Department of Education, http://oklahoma4h.okstate.edu/aitc/lessons/butter.pdf
Science Buddies, “Scrumptious Science: Shaking Up Butter”, June 20, 2013, https://www.scientificamerican.com/article/bring-science-home-shaking-butter/
ACS, “Chemistry Review: States of Matter”, Copyright © 2017 American Chemical Society,