Lab Group Data Recording – Week 2 (Group B, Paneer)

Weights: Weight/volume of milk: 1026 g/L (total), Weight/volume of lemon juice: 226.6/0.22 = 1030 g/L, Weight/volume of curds: 668/0.61 = 1095 g/L, Weight/volume of whey: 2626/2.55 = 1030 g/L (total)

Temperature of milk:

Time	Temperature	Notes
0:00	12 C	N/A
0:05	42 C	N/A
0:15	70 C	Remained consistently at 70 for a long time
0:40	90 C	After putting lid on and strengthening the fire with more wood, the temperature increased to a volatile 90 C
0:45	85-95 C	Extreme volatility in readings
0:50	102 C	The milk was foaming, steaming, and boiling

Temperature of fire: (measurements were extremely volatile, accurate measurements were hard to come by, as some guns would read obviously wrong temperatures (like room temperature) or would simply say “HI” when pointed at the fire. Thus, measurements are much fewer and likely less reliable for this part.)

Time	Temperature	Notes
0:00	16 C	Before ignition
0:35	323 C	N/A
0:40	630 C	N/A
0:45	715 C	Likely a result of adding more fire wood to strengthen the fire