Curd

of Curds? Purpose The purpose of the experiment was to investigate the effect of the amount of drops of lemon juice added to skim milk on the mass of the formed curds. Background Information Milk curd is defined as the byproduct of the effects of acid and enzymes on milk protein and fat (Milk Chemistry). Fresh cows milk has a pH of between 6.7 and 6.5. When milk is acidified, the fat and proteins begin to curdle, or coagulate, causing the milk to separate into curds and whey. Curd contains most of the fat, casein protein and vitamin A of the original milk (Milk Chemistry). Milk consists of several different components; fat constitutes approximately 3 to 4 percent of the…

Current Issue Eliminating regulatory loophole that allows diafiltered milk to enter Canada from the U.S. undercutting domestic dairy farmers Issue and its relevance Imported diafiltered milk from the U.S. is costing Canadian dairy farmers $231 million annually. The industry is struggling to keep their operations going because the government has yet to resolve a regulatory loophole that allows the U.S. to import diafiltered milk that goes against cheese composition standards. The issue at…

The TPP (Trans­Pacific Partnership Agreement) is a proposed deal recently made public and is now awaiting approval from the corresponding governments. Just like its name implies, the TPP covers policies in Asia­Pacific countries. Some of the countries that the TPP covers are Brunei, Chile, New Zealand, Singapore, Malaysia, Vietnam, Japan, Australia, The United States, and Canada. The TPP covers a lot of sectors from copyright laws to medicine and even import and export regulation. One sector…

Summary: The curd is a fermented food known all over the world. The fermentation process is conducted by adding bacteria to the milk. The unique nutritional value of the curd allows it to help in various ways. Apart from enhancing the taste of various foods, curd improves the digestion and provides strength to bones and teeth. Consumption of curd also lowers the cholesterol levels and reduces high blood pressure. The immunity of the body increases. And the external use helps in improving the…

Does Milk Fat Percentage Affect Curd Mass? Purpose The purpose of this lab was to determine if the percentage of fat in milk would have an effect on the mass of the curd. Background Information Milk is about 3.3% total protein and these proteins contain all nine essential amino acids. Milk proteins can be categorized into two groups, the casein proteins and the serum proteins. Casein proteins contain a phosphorous and will coagulate at a pH level of about 4.6; serum proteins do not contain…

larger amounts of curds? The purpose of this experiment was to find out which type of milk ( reduced fat, low fat, or powder) produced the highest amount of curd mass compared to whole milk. The actual origin of curdling is unknown. It was discovered later at some point during 8,000 BCE. A ceramic colander from 6,000 BCE was found to have been used to create curd (Joshua Angel, 2013). It was not until later in history, when salt was added to the curd and most of the liquid squeezed out, that…

Does the amount of lemon juice in milk affect the amount of curds produced? Purpose: The purpose of this lab was to determine whether or not adding more drops of lemon juice to the milk, would increase or decrease the mass of curdled milk formed. Background Information: Curd is a substance formed when milk begins to sour, or in this case, when lemon juice was added to it. The longer milk sits out, the more curds will form, just like when adding more lemon juice to the milk. As more lemon…

What is the effect of increasing amounts of apple cider vinegar on the mass of milk curds? Purpose The purpose of the experiment conducted was to observe the effects of increased amounts of acid on the mass of yielded milk curds. Background Information Curd formation, or coagulation, is the process in which milk the proteins in milk clump together in the presence of an acid. (Leaf TV) Within milk there are fats and proteins, such as casein and whey protein. Hypothesis If the amount of…

One of the process manipulations was to cut the curds into smaller cubes (low moisture) or larger cubes (high moisture). This process manipulation changes moisture content because smaller curds are not able to retain as much moisture. The smaller the size of the curd, the less moisture it can retain and the faster the curd will dry out (University of Guelph). Less moisture in curds means the final product will also be lower in moisture. Temperature is also one of the process manipulations that…

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…