Week 2 Lab Data- Group A

Important Measurements:

• Milk
  • Weight: 3.864kg
  • Volume: 1 Gallon
• Curds
  • Weight: 1.328kg (This includes a small amount of whey still mixed in)
• Whey
  • Weight: 2.825kg
  • Volume: ~7/8 Gallon (No exact markings on containers)

Other Observations:

• We waited about 10-15 minutes initially for the fire to burn down
• Throughout, we kept the fire burning on the side, while adding smoldering logs under the pot of milk
• Initial milk temp: 60.9˚F
• No appearance of curdling while adding vinegar to milk
• Took about 15 minutes for pot to reach 90˚F, at which point we took it off the fire
• No change in appearance of milk while adding rennet
• Slight drop in temp of milk after 7 minutes off the fire (86˚F)
• Clean break of curds after 15 minutes
• After stirring the curds, temp down to 83˚F, put pot back on the fire
• Temp back up over 90˚F after 8 minutes on the fire, took pot off
• Temp remains at 96˚F until we drained the curds (12 minutes later)
• 15 minutes after breaking the curd, curds still looking a bit too soft
• poured out after another 5 minutes (20 minutes total)
• Some whey spilled out of the container, but a very small amount
• Drained whey for 22 minutes total, and this did not get it all out
• Our attempt to make mozarella out of the curds was unsuccessful, curds never became stretchy enough, even after far longer than 5 minutes in the 150˚F water (some curds were in for 30 minutes)