Cheese Lab
Cheese Lab
Cheese Lab
By Jackson Hilton
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Purpose a. Weigh paper cone
The purpose of this lab was to learn how b. Drain whey, dry cone overnight
cheese is made, as well as what macromolecules it c. Record weight of cone and curd
contains. d. Repeat for each test tube
10. Record rate of curd production
Hypothesis 11. Run positive and negative controls for
If whole milk is curdled to make cheese, each macromolecule
then the cheese will contain monosaccharides, 12. Record color changes as +C and -C
starch, protein, and lipids. 13. Create a bar graph for these rates
FPC 5 360 72.0 The +C, -C, and cheese test for monosaccharides
6 1226 178.3
Part Two
Observations
Throughout the lab, the classroom had a
sour smell from the milk. When we took the FPC
tube out of the boiling water, the milk looked like Once again, this chart shows that the FPC
it had a marble texture. The monosaccharide test was more effective at producing cheese curds than
on the cheese produced a liquid that looked like a water. It also shows that the thermal energy from
melted dandelion crayon. the boiling water significantly sped up the curdling
process because the enzymes had more energy to Conclusion
use for the chemical reactions.. Cheese contains monosaccharides, pro-
teins, and lipids. In this lab we curdled milk to
Part 3 make cheese. We then tested this cheese for
For the monosaccharide, protein, and lipid various macromolecules. The test tube for
tests, the tubes with cheese showed similar color monosaccharides turned a deep yellow color. The
changes to their respective positive controls. This positive control for monosaccharides also changed
means that cheese contains all of these macro- from a blue to a reddish yellow color, showing that
molecules. However, the test for starch resembled the cheese contained monosaccharides. The test
the color change of the negative control, showing tube for proteins changed to a deep shade of
that there is no starch in cheese. lavender. This is similar to the color of our
positive control, meaning that cheese contains
My hypothesis was incorrect because, protein. The test tube for lipids turned to a light
unlike I predicted, the cheese did not contain any pink. Because the positive control also turned to a
starch. reddish color, the cheese must contain lipids.
Having to leave the cheese to curdle
overnight significantly skewed our results.
Because we assumed it took 24 hours to curdle,
our rates were likely far below the actual curdling
rates. Due to an accidental spill, we were not able
to obtain data from the milk and water solution
curdling in the boiling water. We were unable to
obtain results from the lipid test using the paper
towel. This test would have helped in verifying our
results, as the test with Sudan IV was not as clear
as it should have been. When we scraped the
cheese into the test tubes, we also scraped in some
of the coffee filter. It is possible that having paper
in the test tubes could have altered our results,
invalidating all of our tests.
This lab would be significantly improved
if there was a way to check the curdling milk
overnight. This could be achieved by capping the
tubes, laying them on their side (to increase
visibility) and setting up a camera and a clock to
film the tubes and show the time.
This lab leads me to wonder what other
substances cheese contains, such as bacterial
cultures or the specific types of lipids it contains. I
would also like to know how cheese is mass
produced in factories, and how farmers obtain
renin from cows.