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 a phosphorous and therefore will not coagulate at a pH of 4.6. Serum proteins can be found in the whey while casein proteins are part of the curd (Milk Facts).
The standard labeling regulations on milk are fairly straightforward. The percent fat in milk
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 a phosphorous and therefore will not coagulate at a pH of 4.6. Serum proteins can be found in the whey while casein proteins are part of the curd (Milk Facts).
The standard labeling regulations on milk are fairly straightforward. The percent fat in milk