Milk Lab: Lab Report 2 Ashley McLeod FOS 4041L (10909) Jenifer Ross, MSH,RD, LD/N
Ashley McLeod, Lab Report 2
Purpose of the Experiment: The purpose of the milk experiment was to see the conditions such as pH and temperature and their effect upon the coagulation of milk. Knowing what cooking conditions affect milk will help a dietician make informative suggestions to help prevent curdling while cooking. The purpose of the ice cream experiment was to show how salt lowers freezing point, which allows the milk to freeze and become ice cream without the use of a freezer. Food Science Principles: 1. Homogenization is the process upon which fat particles are processed through a fine filter to break apart the large fat molecules which helps to evenly distribute the fat within the milk. This created a balanced and rich flavor of the milk. The main fat molecules found in milk are butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arichidonic acid, oleic acid, linoleic acid and linolenic acid. Pasteurization is also another process that milk goes through. There are two commonly used types, high-temperature, short-time method (HTST) and ultrahigh temperature (UHT) pasteurization. HTST is where the milk is exposed to 161 Degree F for 15 seconds. This is to kill mold and bacteria. The UHT is used for organic milk. The milk is exposed to 280 Degree F for 2 seconds, giving the milk a slight cooked flavor. 2. Proteins of Milk are coagulated by: a. Heat: Milk is made up of two proteins, whey and casein in a ratio of 1:4. Casein is the bigger of the two proteins and is usually unaffected by heat. The exception to
Ashley McLeod, Lab Report 2
this is when casein is found in a higher ratio within the milk it can curdle. The smaller protein whey is very susceptible to heat. When heated the whey proteins are denatured causing them to coagulate.
b. Acid: Because of the phosphorus on the casein, when exposed to pH lower than 5.2 the casein will coagulate. Adding Acid to milk will make it reach its isoelectric point, making them unstable. The instability causes salts to be formed which make the milk separate and curdle. The curds created are soft to the touch. They will easily break apart because of their high moisture content. Using acid to curd cheese lowers the calcium within the curds.
c. Rennin: Rennin is an enzyme found in the stomach of ruminants such as cows. This enzyme is a protein digesting enzyme that turns caseinogen into insoluble casein and is the major enzyme used in cheese making (1). Rennet is the commercially sold form of rennin and is most active at 104 degrees F. The pH of rennet levels optimally reside at 6.7. Rennet transforms casein in two steps. The first step is where the kappa- casein bond is split to form para-kappa-casein (2). The next step is where the calcium reacts with the para-kappa-casein to create the curd (2). If in the process of cheese making the milk is heated over 149 degrees F the curds will not form because the kappa- caseining will react with betalactoglobulin instead of the rennet. Unlike curds formed by acid, curds that are created using rennet become hard and chewy because of their low moisture content. These curds are also higher in calcium than curds formed by acid.
Ashley McLeod, Lab Report 2
3. Milk coagulation can be minimalized when added with acidic foods by: a. Adding acid to milk: This is because the positively charged atom of the acid is what curdles milk by donating a proton to the negatively charged atoms of the milk. Chemically they want to create equilibrium. Adding milk to acid will allow the more abundant positively charged atoms to react with the negatively charged atoms creating a faster curdling rate. Adding acid slowly to milk will allow the curdling to react slower. b. Heating acid and milk separately than combining the two. c. Thickening acid or milk before adding together. The reactions within the thickening agents disrupt the proton exchange between the milk and acid and prevent curdling. d. Serving the combination right away: The longer the combination sits, the more protons exchange which increases the curdling.
4. How to decrees the temperature of ice to make ice-cream: Adding salt to ice lowers the freezing point. Essentially the salt causes the ice to melt by absorbing the heat from the milk mixture. This allows the milk to freeze, creating ice-cream. Data: Table 11-3 Effect of pH and Temperature on the Coagulation of Milk Condition Acid, Chilled 6 pH Formation of Curd Some chunks, but they Plain Curd N/A Taste Creamed Curds N/A
Ashley McLeod, Lab Report 2
Acid, Heated
disappeared when filter through cheese cloth yes
Soft, moist, taste like cream of wheat N/A
Alkaline
no
Soft Creamy, hearty, plain, taste like cream of wheat N/A
Data Table: Sensory Evaluation of Various Dairy Products and Dairy Substitutes Products: Appearance Texture ( Mouthfeel) Flavor Acceptability 1-not acceptable 5-Good acceptability 1 2 1 5
Chobani Non-Fat Greek Yogurt Vanilla Soy Yogurt Lifeway Kefir, Non-Fat Plain Life Kefir, Lowfat Raspberry Meyenberg Goat Milk Good Karma Flax Milk Beverage with Omega-3
Horizon Organic DHA-Omega Milk Hemp Milk Ice Cream- Vanilla
Thick, white Brown, thick congealed White, thin Pink, thick slightly viscous White, thick liquid Brown tinged, watery
gritty Thick and creamy runny Creamy thick
Bitter and sour Very sweat with a tea after taste Bitter, sour milk Tangy, sweet taste like raspberry yogurt Heavy, robust Alkaline after taste
Hearty, thick smooth water
3 1
White, liquid Yellow tinged Runny White, soft
Smooth Runny
Plain, Plain, woody aftertaste Sweet, vanilla flavor Sweet, rich, light bitter aftertaste
4 1 5
Ice CreamChocolate
Ice milk texture, slight crystallization Brown, runny, milk Smooth-liquid shake consistency
Ashley McLeod, Lab Report 2
Food Science/Composition Lab Gluten-Free Cooking/Baking Research Project Total Points Possible: 25 Due: Tuesday March 12th Grocery Store Tour
Each student will go to the grocery store (Publix, Whole Foods or Native Sun only) and locate various gluten-free products. Note: do not include items that are naturally gluten-free, but products that normally contain gluten and have been modified to be appropriate for glutenfree diets. Complete the following section based on your findings at the store. Please type your answers. Store Name and Location: __Native Sun Natural Food Market, 11030 Baymeadows Rd, 32256 Date/Time Visited: 3/15/13, 8:23 am Baking Mixes Product Name Gluten free pantry Cherry Brook Kitchen 1-2-3 Gluten free 1-2-3 Gluten free Breads from Anna Pamelas Hodgson Mill Namaste Foods Namaste Foods Pastas, Grain Mixes, etc. Product Name Field Day Organic Jouial Organic Biologiage Ancient Quinoa Harvest Ararmt Deboles Mrs. Leepers Tinkyada Lundbers
Description French bread/ pizza mix-22 oz Chocolate cake mix-16.4 oz Biscuit mix-17.16 oz Chocolate cake mix-12 oz Pizza Crust mix-20 oz Oatmeal cookie mix-13 oz Cookie Mix-12 oz Biscuit mix-48 oz Pankcake mix- 21 oz
Cost $5.50 $6.11 $8.08 $8.08 $8.99 $5.04 $3.32 $10.70 $6.46
Description Brown Rice Fusilli-12oz Brown Rice Capellini-12 oz Brown Rice Rotini-8oz Brown Rice Spagehtti-8oz Quinoa Spagehtti-8oz Corn Radiatore-12 oz Spinach/ Brown rice spaghetti-12 oz Brown rice elbow-12oz
Cost $3.32 $4.51 $2.99 $3.14 $2.96 $3.59 $4.19- on sale for $2.93 $3.30
Ashley McLeod, Lab Report 2
Schar
Corn Anellini-12oz
$4.49
Pre-packaged baked goods Product Name Ginny Bakes Kinni Kritters Schar Amys Enjoy Life Pamelas Lucys Glutino Natural nectar
Description Almond Bisotti-6.2oz Potatoe Animal cookies-8oz Potatoe Vanila Waffer-4.4oz Almond short bread-5.4oz Tapioka Snickerdoole-6oz Brown rice gingerbread cookies-7.25 oz Oat brownies-8.2 Potatoe Apple Breakfast bar7.1 oz Crispy rice chocolate fillet4.4oz
Cost $7.19 $3.23 $3.41 $5.75 $4.13- sale $2.69 $4.22 $5.58 $5.65 $4.68
Frozen items Product Name Glutino Amys Amys Contes Post Feel Good foods Gluten freeda Qrunch Blakes Vans Kinnikinnick Other Product Name Lepandes Fleurs Glutino Glutino Candice Foods
Description Sinache feta pizza-6. 2oz White rice mac and cheese9oz Garden Veggie Lasagna10.25oz Rice Chees ravioli-12oz Rice chicken and cheese eggroll-9oz Corn Bean and chees burrito4oz Quinoa burgers-12.8oz Rice Chicken Pot Pie-8oz Buckwheat waffles-9.5oz Rice Donuts-11.3 oz
Cost $5.89 $4.33 $5.56 $7.64 $5.46 $3.39 $7.39-sale $5.19 $6.11 $3.76 $6.39
Description Quinoa Crisp bread-4.4 oz Buckwheat crackers-4.4oz Chestnut Crackers-4.4oz Rice Pretzels-14oz
Cost $5.12 $5.12 $5.12 $7.56
Ashley McLeod, Lab Report 2
Qia All Natural Healthvable Pastariso Acient Quinia Namaste Kinnikniick Almond Dream Starfish Plum Tots Happy Puffs Ener-G foods Rudis
Chia buckwheat hemp ceral7.9 oz Canned Black bean soup-15oz Chicken noodle soup-15oz Mac and cheese-6 oz Mac and cheese-6 oz Bread Crumbs-6oz Carrot Muffins-110z Cappaccuino swirl ice cream snadswhich-14.4oz Corn Battered Cod-10oz Toddler fiddlesticks-2.12 oz Rice toddler puffs-2.1oz Tapooca loaf bread Spinach sorghum Torialla
$2.59 $9.28 $2. 99 $2.99 $2.50 $4.28 $6.13 $4.52 $7.26 $3.76 $5.57 $5.38 $6.50
Questions for Milk Lab: 1. What effect does the pH have on the coagulation of milk? pH has a significant effect on the coagulation of milk especially if the pH falls below 5.2. The negatively charged atoms in acids react with the positively charged atom of milk to create a neutral or isoelectric point. This interaction causes the casein to coagulate and form curds. This reaction is the reason that acid should be added to milk, instead of milk being added to acid. If you add milk to acid it curdles instantly because of the increased interaction with the casein. 2. What is the effect of temperature on the coagulation of milk? Heat by its self has little effect on the casein proteins, unless the protein content is high, then the casein can curdle. Whey proteins are extremely sensitive to heat. They will start to coagulate when heat to 150 Degrees F. 3. Discuss the nutritional content of goat milk, flax milk, DHA-fortified milk and hemp milk? Be sure to at least mention: calories per serving, fat, sugar, protein, vitamin D, B12 and calcium.
Ashley McLeod, Lab Report 2
One cup of goats milk contains roughly 168 calories; 89 of those calories are from fat. 7g of the 10 grams of fat are from saturated fat, which is about 33 % of the daily value. Goats milk contains 11g of carbohydrates all of which are sugar. 22% of the calories are from protein. There is 29.3 IU of vitamin D, 327 mg calcium, .2 mcg B12 and 271mg phosphorus. One cup of hemp milk contains 110 calories. There is 7 g of fat, of which only 1 g is from saturated fat. Hemp milk contains 25 % of the daily value of vitamin D and vitamin B12. It contains 30% of the daily value of calcium. Hemp milk is low in protein only contains 2g. 6g of the 9 grams of carbohydrate are from sugar. One cup of flax milk contains 50 calories. There is only 2.5 grams of fat, 1.5 g is polyunsaturated fats. Like hemp milk, flax milk contains 25 % of the daily value of vitamin D and vitamin B12. It contains 30% of the daily value of calcium. The protein content is nonexistent, showing 0g. One cup of DHA-fortified milk contains 120 calories. There is 5 grams of fat; 3 grams are from saturated fat and 1.5 grams is monounsaturated fat. This milk contains 25 % of the daily value of vitamin D and vitamin B12. It contains 30% of the daily value of calcium. It is higher in protein then the other milks with 8 grams. It is also higher in sugar content with 12 grams.
4. Discuss the scientific principles of using salt when making ice cream. Adding salt to ice lowers the freezing point. Essentially the salt causes the ice to melt by absorbing the heat from the milk mixture. This allows the milk to freeze, creating ice-cream. When salt is added to water or ice a new molecule is formed. This molecule is bigger and more stable that water molecules so it requires a higher boiling point and lowers the melting point. 5. How does sugar affect the quality of frozen desserts, such as the ice cream made in lab? Explain in detail. Sugar acts as salt, in lowering the freezing point of milk to make ice cream. When sugar bonds with water or milk in this instant the melting point is lowered and less water/milk is able to freeze completely. This will give the ice-cream that smooth rich consistency. It also attributes to why ice cream melts so rapidly after being served. Sugar also contributes to the smoothness of ice cream. Fine sugar is preferred to give that smooth crystallization.
Ashley McLeod, Lab Report 2
Conclusion: In consistency our vanilla ice cream resembled the texture of soft served ice cream. This was the expected results. Our chocolate ice cream on the other hand came out to be more like a runny chocolate milkshake. I believe that during the mixing phase using a towel to keep our hands warm ultimately kept the ice cream from becoming cold enough to freeze. Mixing with my bare hands was unbearable after the first few minutes. It is a factor to consider when people are curious about making their own ice cream. As dieticians knowing the adverse chemical reactions between foods is essential to recipe modification. Replacing the sugar in the ice cream experiment would cause an alteration in freezing time as well as consistency. Forgetting the salt in the ice mixture will also adversely affect the outcome of the recipe. Knowing these not so common facts, could help dieticians explain why a patients recipe failed. Knowing about adverse effect and the ability of milk to curdle when heated or expose to acid can help a dietician when modifying recipes and their instructions. If a patients gets a modified recipe from their dieticians and it has ingredients of milk and acid, but does not state to add the acid to the milk, there is a potential for an unsightly and un pleasing effect on the recipe. Seeing their milk curdle or their recipe fail will turn the patient away from trying newly modified recipes. A dietician has the knowledge to inform their patient about certain cautionary effect during food preparation. Anticipating an adverse reaction will lessen the shock and awe value of seeing a recipe fail. Lastly when planning a menu for hospitals or clinics dieticians need to be considerate of how to prepare food so it is most appealing to the patient. Seeing curdled milk because a recipe
Ashley McLeod, Lab Report 2
was prepared wrong would turn the patient off from eating. Ultimately the first goal in feeding anyone who is ill, elderly or hospitalized is to get them to eat. Unappealing food will negate that struggle. We always need to be vigilant about the appearance, taste, smell and texture of the meals we plan and expect to be eaten. Having the nutritious food consumed is the ultimate goal of a dietician.
Ashley McLeod, Lab Report 2
Works Cited 1. rennin. Encyclopdia Britannica Online. 2003. Retrieved 09 March, 2013 [Link]
2. Freeland-Graves J. Principles of food preparation. Second ed. New Jersey: Prentice-Hall Inc:133. Accessed March 9th 2013.