Lab 2: Cheesemaking Data

Group B: Trina, Sam, Andrew, and Raine (recorder) Thursday, April 8th, 2021 on Mai Fete Island Weather: 63°F, windy, partly cloudy Used the open fire throughout Initial Measurements Pot Temperature 79°F (important to note because we went second, so the pot had been heated already) Milk Temperature 69.1°F Milk Volume 1 Gallon Milk Weight 3.877…

Week 2 Cheesemaking

Group C: Adam, Eryk, Aubrey, Holland Recorder: Adam Initial Conditions -Milk starting temperature of 56°F Starting Measurements Milk 1 gallon, 3.76 kilogram Vinegar Mixture 0.25 cup vinegar into 2 cup water Rennet Mixture 1 tablet into 0.25 cup water Total Volume 18.5 cups (1.16 gallons) First Heating Time (min) Temp. (°F) Notes 0 56 Set…

Group E Week 2 Data: Cheesemaking

Group E: Grace Brindle, Zach McCrary, John Hoffman, Zoe OrlinData Recorder: Grace BrindleDate: April 8, 2021Location: Mai Fete Island, Carleton College, Northfield, MNWeather: 63° Fahrenheit, partly cloudy, 11 miles per hour winds SE Part I: Creating Cheese Curds and Whey Initial Measurements Milk weight:Container 1 (empty): .905 kilogramsContainer 2 (empty): .910 kilograms Container 1 (milk…