Milk Lab Report

By
Michael Kaminski

FOS 4041L
2/24/15

Purpose: The purpose of the experiment is to rate the appearance, texture, flavor,
and acceptability of different dairy and non-dairy products.

Principles of Food Science:

Homogenization more evenly distributes fat particles throughout milk

Reconstituted non-fat dry milks and low fat-milks lack flavor due to reduced
fat content
Coagulation of milk is affected by heat, acid, and rennin
Curdling is an undesired effect when milk and acid interact but, can
minimized with techniques
Creamy foams and whips are effected by viscosity, fat concentration,
temperature, and sugar

Data:

Data Table: Sensory Evaluation of Various Dairy Products and Dairy Substitutes
Product:

Appearance

Texture
(Mouthfeel)

Flavor

Acceptability
1=not acceptable
5 = good
acceptability

Whole Milk

Thick/Dark
white

Thick

Creamy/Fatty

2% Milk

Cloudy/ kind
of
watery/white

Watery

Semi-creamy

1% Milk

Thin/
watery/white

Watery

Normal
milk taste-for
me

Skim Milk

Watery/white

Thin

Watered
down

Powdered
Milk

Bubbles/ tan
tint/ white

Thin

Chalky/
Minerals

Evaporated
Milk

Yellow/ thick

Thick

Gross/ Rancid

Milky/

Smooth

Rich/ Fatty

Horizon
Organic DHA-

Omega Milk

white/cloudy

Meyenberg
Goat Milk

Milk/Cloudy

Normal

Strange/ Off

Lifeway Kefir,
Non-Fat Plain

Thick/ white

Thick

Sour

Lifeway Kefir,
Lowfat
Raspberry

Pink/ White/

Semi-thick

Strawberry/
Sour/ Sweet

Smooth/
Glossy

Smooth

Tart/ Vanilla

Greek Yogurt
- vanilla

Thick/ Cream
cheese

Thick/
Clumpy

Bland

Soy yogurt
vanilla

Yellowish/
Glossy

Smooth/soft

Sweet/ Bitter

Ice Cream Dairy

Icy Milk/
White

Crystal like/
Icy

Sweet/
Creamy/
Vanilla

Temp before:
_35_____

Yogurt
vanilla

Temp after:
___5___

Ice Cream
Non-Dairy

Icy Milk/
Slightly Tan

Crystal like/
Icy liquid

Rich/ Milky
Temp before:
__35____
Temp after:
__12____

Homemade
Whipped
Cream
Coconut
Whipped
Cream

Soft/ Foamy/
Perfect

Soft/Rich

Sweet

Soft/ Pillow
like

Smooth

Rich/Sweet/
Nutty

Questions and Answers:

1. What effect does pH have on the coagulation of milk? (2 points)

If the pH of milk falls below 5.2, then milk will begin to coagulate. Coagulation
occurs when negatively charged ions are neutralized by positively charged
hydrogen ions. Casein salts will then form and the milk will begin to curdle.

2. What is the effect of temperature on the coagulation of milk? (2 points)

Temperature has a large effect on the coagulation milk. Whey proteins will begin
to coagulate at 150*F prompting a precipitate begin to form along the sides and
bottom of the pan. The other milk protein, casein, is not usually affected by normal
heating temperatures but can curdle more readily when the milk is in the
evaporated or condensed forms.

3. Discuss the nutritional content of goat milk, flax milk, DHA-fortified milk and
acidophilus milk. Be sure to at least mention: calories per serving, fat, sugar,
protein, vitamin D, B12 and calcium (can create a table). (3 points)
Type
Calories
Fat
Sugar
Protein
Vita
Vita
Calci
of Milk
per
(g)
(g)
(g)
min
min
um
Serving
D
B12
(1 cup)
Goat
Milk

168

10g

11g

9g

7%

3%

33%

Flax Milk

50

2.5g

7g

0g

25%

25%

30%

DHAfortified
Milk

150

8g

11g

8g

25%

N/A

30%

Acidophi
lus Milk

110

2.5g

12g

9g

25%

N/A

30%

4. Discuss the scientific principles of using salt when making ice cream. (2
points)
The addition of salt to the bag of ice is an essential part in the ice cream making
process. The addition of salt lowers the freezing point of water which in turn causes

the temperature of this salty ice water to drop dramatically. This drop in
temperature is needed to freeze the milk solution into ice cream. Our initial
temperature was 35*F but with the addition of salt it dropped to 5*F and 12*F with
our mixtures.

5. How does sugar affect the quality of frozen desserts, such as the ice cream
made in lab? Explain in detail. (see chapter 22 in lab manual; chapter 14 in
text) (3 points)
Higher concentrations of sugar are added to frozen desserts because flavors are
less intense at cooler temperatures. Sugar can also lower the freezing point of water
which can be a problem if the solution does not get cold enough to solidify into ice
cream. One mole of sucrose decreases the freezing point of water by 3.35*F.

Conclusion:
The sensory evaluation of the milk products was difficult. All of the milk
products seemed to have similar tastes and appearances. I did notice the higher the
fat containing milks, the richer they tasted and the less watery they became. I did
not like the taste of the goats milk and evaporated milk; they tasted rancid in my
opinion. The two yogurt products, however, were both great and offered a smooth
creamy texture and a sweet full flavored taste. Also, I found the taste of the
strawberry kefir acceptable but the plain kefir was too tart and bitter for me.
The dairy ice cream product produced by the experiment was sweet and had
a good taste. The ice cream didnt have a smooth normal ice cream consistency
but more of a slushy consistency. The non-dairy ice cream was better in flavor than
the dairy ice cream. The texture and mouthfeel was about the same as the diary
ice cream being lumpy and icy.
The homemade whipped cream came out as expected. It resulted in a perfect
consistency that Ive never witnessed from a typical whipped cream. The coconut
whipped cream was a better tasting finished product but lacked the visual
appearance. One explanation may be that that coconut whip sat on the counter at
room temperature for too long.
As a professional it would be important to remember how milk can be
effected and to remember that taste and appearance play a large role in
palatability. Also, remember that temperature can play a role in the flavoring of
sugar and coagulation of milk.