SCIENCE LAB REPORT: Cheese Lab

Brittany Fung
11.1.2017

Purpose

The purpose of the lab was to find the best/most efficient way to make cheese and to find
out what is in the cheese in a three part lab.

HYPOTHESIS

In the first part of the lab, I thought the buttermilk agent would curd the fastest.

In the second part of the lab, I thought that if we doubled the amount of FPC (200ml) then
it would curd faster than the one with only one amount (100ml).

In the last part of the lab, I thought my cheese would not have monosaccharide and
would have polysaccharide, protein and lipids.

PROCEDURE

First procedure of the lab:

1. Label four 6 ml tubes with the type of curdling agent and group number
2. Use a large pipet to transfer 3 ml of milk to each of the 6 ml tubes
3. Use a small pipet and transfer the entire content of the tubes of fermentation
produced chymosin, natural bovine chymosin or buttermilk to the labeled tube
containing the milk. For water, fill the small transfer pipet to the bottom of the
bulb and add to the labeled tube containing the milk. Use a different pipet for
each transfer to avoid cross contamination.
4. Cap the tubes and invert the tubes three times and then transfer to 37 degree
celsius water bath or place at body temperature (i.e. armpit) for incubation.
5. Set a timer and check for curdling every 5 minutes, by gently inverting the tube
and examining for curds.
6. Record the time (in minutes) when the milk begins to curdle (small or large

 lumps) or solidify
7. If the milk has not curdled in 30 mins, check for curdling every hour.
8. In a data table similar to Data table 1, record the time (in mins) when the milk
begins to curdle (small or large lumps) or solidify.
9. Upon return to the lab, during the next work (next day in most lab classes),
determine the amount of curds produced by each treatment.
10. For each treatment, weigh a paper cone and record the empty cone weight
11. Transfer the entire contents of a tube into a labeled filter paper cone over a
suitable collection vessel. Once all liquid has drained through, dry the filter paper
with curds overnight.
12. Weight the dry cone with dry curds. Subtract the dry cone weight. Record the
weight of the curds in mg by multiplying the mass in grams by 1000
13. Repeat with each treatment
14. Create a data table that reports the Rate of Curd Production (weight/time) by each
Curdling Agent
15. Create a bar graph that shows the Rate of Curd Production (weight/time) by each
curdling agent

Second procedure of the lab

1. Lable two 6 ml tubes with the type of curdling agent and group number
2. Use a large pipet to transfer 3 ml of milk to each of the 6 ml tubes
3. Use a small pipet and transfer double amount of chymosin to the tube with the
milk. Also transfer one amount of chymosin to the other milk
4. Cap the tubes and invert the tubes three times and then transfer to a place at body
temperature (i.e. armpit) for incubation.
5. Set timer and check for curdling every 2 mins, by gently inverting the tube and
examining for curds.
6. Record the time (in mins) when milk begins to curdle or solidified.
7. If the milk has not curdled in 30 mins, check for curdling every hour
8. In data table similar to Data table 1, record the time (in mins) when the milk
begins to curdle or solidify
9. Upon return to the lab, during the next work period, determine the amount of
curds produced by each treatment
10. For each treatment, weigh a paper cone and record the empty cone weight
11. Transfer the entire contents of a tube into a labeled filter paper cone over a

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 suitable collection vessel. Once all liquid has through, dry the filter paper with
curds overnight.
12. Weight the dry cone with dry curds, subtract the dry cone weight. Record the
weight of the curds in mg by multiplying the mass in grams by 1000.
13. Repeat with each treatment
14. Create a data table that reports the Rate of Curd Production (weight/time) by each
Curdling Agent.
15. Create a bar graph that shows the Rate of Curd Production ( weight/time) by each
Curdling Agent

Third produce of the lab:

Monosaccharide Indicator Standard Test

1. Test for glucose: In a test tube, mix 2 ml of a 2% glucose (a monosaccharide)

solution with 2 ml of Benedicts solution. Heat for 2 minutes in a boiling hot water
bath (100 ml of water in a 250 ml beaker at 100 degree celsius). Record all color
changes and the length of time for each color appear.
2. Test for water (negative control): In a test tube, mix 2 ml of deionized water with 2
ml of Benedicts solution. Heat for 2 minutes in a boiling hot water bath ( 100 ml
of water in a 2d0 ml beaker at 100 degree celsius). Record all color changes and
the amount of time for each color to appear.

Starch Indicator Standard Test

1. Test for starch: In a test tube, mix 2 ml of well- mixed starch suspension with 0.25
ml of Lugols iodine. Gently swirl to mex. DO NOT HEAT. Record the color change.
2. Test for water (negative control): In a test tube, mix 2 ml of deionized water with
0.25 ml of Lugols iodine. Gently swirl to mix. DO NOT HEAT. Record the color
change.

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DATA

Part 1:

The Characteristics of cheese made by different Curdling Agent

Class Average

Curdling time Weight of Curds

Curdling Weight of Curds Weight of Cone Rate (mg/min)
(mins) and Cone

Chymosin
5.66 mins 1.22 grams 1.11 grams 2.59 grams 178.3
(FPC)

Chymosin 1237.14
0.80 grams 0.78 grams 1.8 grams 7.43
(NCB) mins

Buttermilk 1440 mins 0.83 grams 0.98 grams 1.95 grams 0.58

Water
1620 mins 1.12 grams 1.07 grams 2.43 grams 0.76
(- Control)

Group Results

Curdling time Weight of Curds

Curdling Weight of Curds Weight of Cone Rate (mg/min)
(mins) and Cone

Chymosin
5.01 mins 2.36 grams 1.15 grams 3.51 grams 229.2
(FPC)

Chymosin
1440 mins N/A N/A N/A N/A
(NCB)

Buttermilk 1440 mins 2.38 grams 1.15 grams 3.53 grams 0.798

Water
1440 mins 3.06 grams 1.15 grams 4.21 grams 0.798
(- Control)

Observations: Some of my observations was that the milk smelled sour after I put in the
agent. After the overnight curdling I scraped out the cheese and put them on a cone and
the consistency looked very yogurt-like and slimey.

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Part 2:

The Characteristics of cheese made by two different amount of Curdling Agent

Curdling time Weight of cone

Curdling Agent Weight of curds Weight of cone
(mins) and curds

100 ml (FPC)
6:00 mins 2.36 grams 1.15 grams 3.51 grams
Chymosin

200 ml (FPC)
4:00 mins 3.13 grams 1.13 grams 1. 51 grams
Chymosin

Observations: My observations was that after 24 hours there was a yellowish liquid
towards the top of the curd. I saw that there was a lot more liquid when using FPC than
using buttermilk. After drying out the curds overnight, the curds turned a yellowish
white color and it was smooth to touch.

Part 3:

Class results for Cheese Test

Description Positive Description Negative

Standard Indicator used Control Control
Test Results Test Results

Glucose Benedicts Solution Went to green, orange, Stayed blue

then red

Starch Lugols Iodine Black Dark red

Protein Biuret Reagent Purple Light Blue

Fat Paper Bag Translucent Not Translucent

Test

Sudan IV Orange Red

Observation: We had a hard time boiling the cheese into the water but got it to melt
enough so we could use it.

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Analysis

Part one:

Class Average Graph

This graph shows The Rate of Each

Agent of the class. As you can see, the
chymosin had a higher rate than the
others. For my hypothesis I was
incorrect, I thought the buttermilk
would curd the fastest but it was the
chymosin (FPC) that curdled the
fastest. Chymosin is suppose to work
faster because it is genetically
modified too. An error we did was
that we estimated on the amount of
milk. Also, we reused a pipet and that
might have affected it.

Part 2:

For part 2, we had to create our own lab, our group decided to change the amount of FPC
we put in. We doubled one of them and kept the other the same. My hypothesis was
correct the tube with the double amount curdled the fastest. Since it was genetically
modified to be the fastest, using double the amount would make it go faster. We didnt
really have any errors but we could have manage our time a little better.

Part 3:

For this lab, we had to use string cheese instead of our sample of cheese. So my
hypothesis were for my sample of cheese but I got the results for the string cheese and it

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had Monosaccharide and protein. But didnt have polysaccharides or lipids. I cant tell
you anything about the string cheese lab but for my sample cheese, we had scarpe off the
cheese on the paper cone which caused the paper to stick to the cheese. We also had a
hard time getting the cheese into the test tube. Something we could have improved was
time management and being very careful with the sample.

CONCLUSION

Having the cheese in our armpit may have caused inaccurate results. For the lab, we had
to find an agent that would curd fastest. In order for the cheese to curd, we had to
incubate the cheese in a 37 degree body of water or body temperature, we used our
armpits. Our testing tubes were different sizes, it may have cause us to not have the
cheese in the center of the heat. There was no way to find out where the heat was mostly
at. Also, some students were moving around and doing stuff which may have caused the
heat not be on the cheese. Plus, everyones body temperature are different. Overall,
having the cheese in our armpits could have caused the heat not to be constant.