There are several methods to test syneresis. Acid curds need to be formed in a glass beaker which make it easier to transfer the curds into syneresis test installations. All curds must be transferred carefully into the device‚ otherwise some soft curds were easily broken and the results would be affected. In case that some of the gel were not easily removed with the sample residues on the bottom of the beaker when transforming‚ beakers can be pre-coated with paraffin wax on the inside. Both a barrel-shaped
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Title: What is the effect of different fat percentages in milk on the mass of curds produced? Purpose: The purpose of the experiment was to determine if the percentage of fats and proteins in different types of milk would affect the mass of curds produced. Background Information: In different types of milk there is a variety in percentages of fat and slightly different percentages of protein. For example‚ in one cup of skim milk there is approximately 8.3 grams of protein‚ while in one cup of whole
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Apparatus 4 small bottles (to contain milk glue) 1 bowl (for mixing curds with baking soda and water for texture) 2 cups (for measurement of milk) 1 spoon (for mixing purposes) 1 pot (for heat purposes) 4 sheets of filter paper 1 pail 1 20cm x 20cm piece of wood 4 5cm x 5cm piece of wood Powdered milk makes the strongest milk glue because of its high protein content. This is because casein is a protein which is present in milk and gives
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of measuring spoons Measuring cup Hot water (1/3 – ½ cup) Plastic or newspaper (to cover table if necessary) Paper for gluing Towels for cleanup Levels Middle School (Use as a demonstration for elementary school) Vocabulary Time Curd‚ Whey‚ Casein‚ Rennin One class period Overview Utilizing renewable resources in the classroom visually illustrates the principles of Green Chemistry. The Milk and Glue activity demonstrates to the students that you can take a renewable resource-milk
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4.1 Cheese production process at St. Dairy Foods are complex materials containing proteins‚ vitamins‚ carbohydrates‚ enzymes‚ fats‚ minerals‚ water and other organic ingredients with differing compositions. Processing and preservation of these foods require variety of different applications and cautions. At St. Dairy‚ they produce organic cheeses and manually made with high intensity of cleanliness and hygiene. Step 1; Collection of milk from Bishop Glenn`s farm Collected morning milk (which
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Cheese: A Home to Bacteria “Cheese is just a means of controlled spoilage‚” said Steve Jenkins‚ a Master Cheesemonger at Fairway Market. (Cheese) Bacteria‚ or starter cultures‚ control the flavor‚ hardness‚ type‚ and many more aspects of cheese. The two main strands of bacteria involved in cheese making are Lactococcus and Lactobacillus‚ which ferment sugars found in the milk. Humans have learned to manipulate bacteria and the fermentation process to produce different types of cheese such as Swiss
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Cool summer foods to beat the heat. Maintaining a healthy diet in summer is a concern for most individuals in the modern world. The sun is shining and the mercury levels are soaring‚ you know the summer is here and there is no escape from it. It is a season where energy levels and appetite are low and a slightest activity causes the sweat to flow off your back and face. Life goes on and it is very necessary to cope with the heat to avoid the usual problems of dehydration‚ heatstroke and a feeling
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INDEX (1) SOYBEAN- THE SOURCE OF SOYMILK 2 (2) ORGIN 3 (3) SOY MILK 4 (4) PREPARATION OF SOY MILK 6 (5) COMPARISON BETWEEN SOYMILK& NATURAL MILK 8 (6) ADVANTAGES & DISADVANTAGES 12 (7)
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had hands‚ or oxen or lions‚ or if they could draw with their hands and produce works as men do‚ then horses would draw figures of gods like horses‚ and oxen like oxen‚ and each would render the bodies to be of the same frame that each of them have” (Curd 34). Every type of person will have a different image of god in their head‚ depending on our background‚ culture‚ and demographic. For example‚ in modern time if one is African American‚ we might think of our god as black‚ if one is white‚ god is
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WHY I CHOSE THE PROJECT? This project has been chosen in view of increasing demand of milk and also due to higher expectations of good quality and low fat diet requirements of the people with better awareness. Also the requirement for such quality products is more acute today. In this project I have prepared soy milk from soyabeans and have compared the conditions of formation of good quality cow milk yogurt and soy milk yogurt. I have also tried to find the effect of temperature on the pH of
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