Group C Lab Data: Hannah Angerman, Beck Arnow, Sagal Ahmed, and Emmy Belloni For this week’s lab, we were supposed to be pit firing our loom weights however the lab was rained out. Instead we continued woodworking in the Archaeology lab and we finished the final pieces of our frame for the loom. Although this…
Group B Lab Data
Regular cheese process measurements: Weight Measurements: Initial Weight of Milk: 3948g Whey weight: 2811g Curd weight: 1874g Temperatures of Liquid: Initial Milk Temp: 17 C Milk with vinegar temp: 17 C Liquid before rennet was added: 32 C Liquid at the first clean break test (15 min after rennet was added): 29 C Temp after…
Lab Journal 1: Roman Cheese Making
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