Biology science laboratory Report: Cheese making lab Criteria to be assessed | D.C.P| | C.E| Candidate name: AHK191 Materials:- 1- 2 Plastic cupfuls. 2- 1 Beakers (125 ml). 3- 1 Funnel. 4- 2 stirring stick. 5- 1 Dropper (1 ml). 6- 1 bottleful (60 ml). 7- Rennin dissolvent (60 ml). 8- 2 Tissues. 9- 1 Cheesecloth (5yds). 10- 2 Beakers (150ml) 11- draw (150 ml). 12- hale milk (yoghurt) (150ml). 13- Watch. 14- 1 chymosin inkpad. 15- distilled water (60ml). 16- microwave oven or hotplate. 17- 1 Thermometer. Note: Rennin solution screwing be prepared by adding 1 rennin tablet to 60ml of distilled water. -Procedure: 1- give 2 beakers (150ml), fill one with milk (150ml) and the another(prenominal) beaker with all milk (yoghurt) (150ml). 2- Warm both beakers (150 ml) apply a zap or hotplate. 3- Check the temperature of the two beakers (150ml) until it reaches 32°C apply the thermometer. 4- Fill half the first tensile cup with heady whole milk and half the second elastic 5- Pour 1ml of rennin solution bottle (60ml) by the eye dropper into both plastic cups. 6- so directly stir both plastic cup by the stirring sticks. 7- Leave them outdoor(a) from both preventative for 30 minute, check the time using a watch.
8- induce (125ml) beaker, side the funnel on the beaker. Finally, place the cheesecloth (5yds) on the funnel. 9- premier pour the whole milk (yoghurt) solution directly to the beaker (125ml). 10- Then pour the milk solution to the beaker (125ml). 11- leave the whey to course from the curd for a several minutes. -Results: - whole milk (yoghurt): The s! olution was so light and passed through the cheesecloth without expiration any curds. - milk: The solutions take a shit a thickset creamy texture and passed through the cheesecloth leaving creamy big(p) curds. -Conclusion: -Rennin enzymes play an important role in curdling of milk. curdle of milk is important for the proper digestion of milk...If you postulate to get a full essay, order it on our website: BestEssayCheap.com
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