FST 101B Dairy Lab I & II Lab Report Luis Salgado 2/8/13 FA Section I.C., M.M., M.N., Y.N.

1. Tables: Table #1: The first table shows the results for the cottage cheese made from different variations. The pH of the curd was recorded using a pH meter after a homogenous mixture was prepared. Afterwards, the rate at which the temperature of the curd should increase to reach 55 C was calculated for each variation.
Group Variation Group A Group B Group C Group D Group E Group F pH rate (C/min) Measurement 4.59 0.817 4.14 0.800 4.58 0.763 5.52 0.850 5.55 0.890 5.59 0.510

Table #2: The table below shows the pH of the variety of yogurts made under different milk fat content ingredients.
Group Variation Group A Group B Group C Group D Group E Group F pH Measurement 3.86 3.96 4.01 4.16 6.16 4.7

Table #3: The third table indicates the overrun percentages for the different ice cream variations.
Group Variation Group A Group B Group C Group D Group E Group F Ice Cream % Overrun 17.24 13.63 36.95 25.64 36.62 27.77

2. Questions: a. Describe and compare the coagulation processes of casein in the straight lactic acid (long set) and rennet (short set) cottage cheese process.

The coagulation process of casein in the straight lactic acid (long set) cottage cheese process greatly influences the coagulation of milk due to the high acidity of the lactic acid precipitation. It lowers the pH to 4.5 where the curd would start to form because it has reached its isoelectric point. Once the casein surface charge is neutralized at pH 4.5, the casein micelles may aggregate and form the curd because of the acidic environment. The long set differs with that of the short set because the straight lactic acid is set to a higher temperature, for a longer time, and usually has a greater concentration of the starter microorganisms. The short set uses rennet to form the curd, leaving a sweeter tasting cheese due to the improved whey expulsion while heating and allowing the curd to be cut at a higher pH. The rennet has a proteolytic enzyme called rennin that cleaves the peptide bonds of k-casein proteins when acidification has rendered no or little charge to the k-caseins.

b.

Briefly compare the texture of straight lactic acid and rennet cottage cheese. How does this compare to what was expected?

The texture for the straight lactic acid cottage cheese was least desirable relative to the short set/ rennet cottage cheese. My expectations were shattered because I assumed that the long set cottage cheese would taste better than the short set based on the fact that more curd would be formed from the lowered acidity. Also, it just made the overall flavor too sour.

c.

What is the primary difference in constituent(s) between yogurt made with skim and whole milk? Did you detect any textural differences in the two?

Yogurt made with skim milk is different that yogurt made from whole milk in that skim milk yogurt doesnt have any fat from the milk, or it has milk solids-non fat (MSNF). There was an evident textural difference in the two. The skim milk yogurt had an undesirable texture to it where as the whole milk yogurt was more desirable in its thicker texture. Adding more non-fat milk solids made the texture more desirable as well.

d.

Which ice cream was most appealing to you? Describe its texture.

The ice cream that I preferred was the one with more milk fat combined with the stabilizer due to the texture it rendered. This was group Ds ice cream. The added stabilizer gave the ice cream a viscous texture, the milk fat globules were emulsified so that the water would be less crystalized, and the MSNF competed for the water molecules and lowered the water activity along with a more viscous texture.

a.

Compare the texture of the 12% fat and 12% fat plus stabilizer ice creams.

The two were very similar in overall texture, perceived coldness, and overall preference. However, I preferred the overall texture of the 12% fat plus stabilizer ice cream more than the 12% fat. This is because the stabilizer gave it a softer texture where as the non-stabilizer 12% fat ice cream formed ice crystals. This explains why it has a least desirable perceived coldness than that of the added stabilizer.

f. Using the table below, calculate the number of grams of total solids*, milk solids not fat, and Caloric value of 100 gm portions of ice cream variations II, III, and V. The amount of energy normally expected to be derived from milk carbohydrates, fats, and proteins is as follows: 1 gm of carbohydrates yields about 3.87 cal 1 gm of fat yields about 8.79 Cal 1 gm protein yields about 4.27 Cal. Show answers to + or - .1 gm and Cal. *Total solids = wt. of protein, carbohydrate, and fat
Ice Cream Variation (100g sample) Variation 2: 4% Milk fat+ Milk Solids Variation 3: 12% Milk fat + Milk Solids Variation 5: 15% Milk fat Total Solids (g) 25.7 MSNF (g) Caloric Value (per 100g) 121.4

10.0

34.8

11.1

196.1

32.5

5.8

193.5