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Title
Dairy Curds

**Broad Question**
What dairy product curdles most?

Specific Question
How does the percentage of fat in dairy products affect the rate it curdles at and the amount of curds it produces?

Hypothesis
It is hypothesized that the heavy cream will produce the most curds. This is hypothesized because heavy cream has the highest percent of milk fat out of all seven dairy products.

Independent Variable:
Different dairy products

Dependent Variable:
Amount of Curds

Variables That Need To Be Controlled:
Amount of dairy product, amount of time, temperature of storage area, container product curdles in, brand of dairy product, same scale, and same cheesecloth.

Vocabulary List That Needs Explanation
__curds__ - soft white lumps made of casein proteins in dairy products, forms when milk goes bad __casein and whey proteins__ - two types of proteins found in dairy products; casein proteins become solid, called curds, whey proteins remain a liquid, called whey __pasteurization__ - process of killing micro-organisms and kill pathogens so the dairy product is less likely to cause disease __pathogens__ - germs

General Plan
An experiment was conducted  to determine what dairy product produces the most curds. The general plan for the experiment was to make 3 glasses of 1 cup each of the following dairy products: skim milk, 1% milk, 2% milk, whole milk, fat free ½ & ½, regular ½ & ½ and heavy cream. The cups sat together in the boiler room at school, in one cardboard box with a lid. After one week of time, one cup of each liquid was drained and the amount of curds was then measured by dumping the contents of the cup through a cheesecloth and into a bucket, separating the curds and whey. The remaining curds were then weighed on a scale, and the data was recorded. After another week, two weeks in total, the process was repeated with the second cup. And after three weeks, the same was done with the final cups. Each dairy product was then graphed to see which dairy product produced most curds and to compare the rates and amounts. The amounts of curds produced was determined by adding all three week’s curds to create one weight.

Potential Problems And Solutions
problem : where to conduct experiment solution : teacher found school boiler room that could be used

Safety Or Environmental Concerns
A concern for this experiment is that it could be in the way of the custodians who use the room where this was conducted. It could also make a mess from spilling or could have a strong smell.

Number Of Trials:
3

Number Of Subjects In Each trial:
7

When data will be collected:
Once a week for three weeks

Resources and Budget Table

 *  Material || Size || Description || Quantity || Gotten From || Cost ||
 * container of skim milk || 32oz || Hannafords store brand || 1 || Hannafords || 1.45 ||
 * container of 1% milk || 32oz || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">Hood || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">1 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hannafords || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">1.59 ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">container of 2% milk || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">32oz || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hood || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">1 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hannafords || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">1.59 ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">container of whole milk || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">32oz || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hannafords store brand || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">1 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hannafords || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">1.45 ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">container of fat free half & half || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">32oz || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hannafords store brand || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">1 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hannafords || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">2.29 ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">container of regular half & half || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">32oz || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hannafords store brand || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">1 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hannafords || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">2.19 ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">container of heavy cream || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">16oz || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hannafords store brand || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">2 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Hannafords || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">2.49 each ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">cheesecloth || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">at least one ||  ||   ||   ||   ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Cups || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">16oz || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Plastic || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">24 pack || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Walmart || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">1.28 ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">scale ||  || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">measures in grams || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">1 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;"> Borrow from Mr. Yahna || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;"> Free ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Box || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">large enough to hold 21 cups || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">cardboard, with a lid || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">3 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Available || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Free ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Bucket || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">gallon bucket || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">plastic with no holes || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">1 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Available || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Free ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Tray || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">big enough to hold cheesecloth || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">plastic || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">1 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Available || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Free ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Bungee Cord/Rubber Band || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">needs to fit around bucket ||  || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">1-2 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Available || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Free ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">masking tape || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">roll ||  || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">1 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Available || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Free ||
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">sharpie || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">thick pen || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">black || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">1 || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Available || <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Free ||

Time Line
Wednesday February 29 : Complete Design (home) Friday March 2 : All Materials Collected and test run of set up (home and jbes) Tuesday March 6 : Start experiment (come in early, do it in the morning) Tuesday March 13 : First week data collection (jbes,morning) Tuesday March 20 : Second week data collection (jbes, morning) Tuesday March 27 : Third week data collection, finish experiment (jbes, morning) Friday March 30 : Complete results and conclusions (home)

Background Research
<span style="background-color: transparent; color: #000000; display: block; font-family: Arial; font-size: 19px; text-align: center; text-decoration: none; vertical-align: baseline;">Curdling
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">curds are dairy products
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">curds are gotten by curdling milk and draining away the liquid part
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">curds are made from the milk proteins combining to make a solid
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">the liquid part left is the whey
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">milk is made of two main proteins - whey and casein
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">casein proteins for the curd, solid
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">whey proteins for the remaining liquid
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">curdling is often done using rennet or other acidic products such as vinegar and lemon juice
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">curds are used often in the making of cheese, as well as custards,sauces and tofu
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">curdles when a sour substance touches it
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">lactic acid is created and milk sours and curdles
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">when milk is stored for a long time, bacteria in the milk becomes harmful
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Also no clotting occurs above 60° to 65°C.
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">The clot is softer at low temperatures
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">tougher and stringy at high temperatures.
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">could upset stomach if curdled milk is drank
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">To change into curd. (definition)
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">curdles happen when casein molecules aggregate or group

<span style="background-color: transparent; color: #000000; display: block; font-family: Arial; font-size: 19px; text-align: center; text-decoration: none; vertical-align: baseline;">Milk
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Protein (casein) in milk causes it to curdle
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">The composition of one serving of milk (whole dairy milk w/ 3.25% fat) includes:

<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Overall Composition:

<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Water: 215.50 g <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Energy: 146 kcal <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Carbohydrate: 11.03 g <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Fat: 7.93 g <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Protein: 7.86 g <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Minerals (Ash): 1.68 g

<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Vitamins

<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Vitamin A: 68 µg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Thiamin (Vitamin B1): 0.107 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Riboflavin (Vitamin B2): 0.447 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Niacin (Vitamin B3): 0.261 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Pantothenic Acid (Vitamin B5): 0.883 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Pyridoxene (Vitamin B6): 0.088 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Cobalamin (Vitamin B12): 1.07 µg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Vitamin C: 0.0 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Vitamin D: 98 IU <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Vitamin E: 0.15 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Folate: 12 µg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Vitamin K: 0.5 µg

<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Minerals (Ash):

<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Calcium: 276 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Copper: 0.027 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Iron: 0.07 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Magnesium: 24 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Manganese: 0.007 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Phosphorus: 222 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Potassium: 349 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Selenium: 9.0 µg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Sodium: 98 mg <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">Zinc: 0.98 mg


 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">whey makes up 20% of the protein in milk by weight

<span style="background-color: transparent; color: #000000; display: block; font-family: Arial; font-size: 16px; text-align: center; text-decoration: none; vertical-align: baseline;"> Pasteurized Milk
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">for this experiment we will be using different percents of cow milk that has been pasteurized
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">pasteurization is a process that involves heating the milk to a certain temp for a certain length, and then cooling it immediately
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">this process slows microbial growth in the food
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">is not intened to kill all micro-organisms in food
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">it reduces the number of pathogens so the milk is less likely to cause disease
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">(pathogens are germs)
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">some dairy products may be superheated to make sure that all pathogens are destroyed
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">cream was pasteurized to help keep butter fresh
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">pasteurizing milk helps it to last longer
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">regular pasteurized milk lasts about two to three weeks
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">ultra-pasteurized milk can last much longer, two to three months
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">there are two main types of pasturization:

<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">-Hight Temperature Short Time (HTST) <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">this helps to extend shell life (esl) meaning it helps to make it last longer <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">-Ultra High Temperature (UHT)
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">pasteruization uses temps under boiling
 * <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">at boiling, casein molecules group together, or curdle

Detailed Procedure
1. Gather all of our materials. 2. Bring materials to boiler room. 3. Pour each type of dairy product into it’s own separate cup, three cups for each dairy product. 4. Label each cup with product and week using the tape and sharpie. 5. Place all full cups for week one into a cardboard box. 6. Use tape and sharpie to label box “week one” on both the lid and side. 7. Place all full cups for week two into a second cardboard box. 8. Label this box “week two” on lid and side using sharpie and tape. 9. Put all remaining cups (for third week) into the third box. 10. Label this box “week three” with the sharpie and tape on both the lid and side. 11. Cover all of the boxes and line up on the side of the boiler room wall. After one week of time... 12. Wash the cheesecloth with water, and wring out so its only damp (not dripping wet, but not dry). 13. Take one cup out of the “week one” box. 14. Have one person hold cheesecloth over a bucket while the other person dumps cup through it. Make sure the cheesecloth is taut, you might need a rubber band or bungee cord to do this. 15. Leave or hold the cheesecloth stretched taut over the bucket for 2 minutes, allowing whatever liquid (whey) to drip into the bucket. 16. After 2 minutes of time, place cheesecloth with curdles onto tray and then onto scale. 17. Record the weight in grams. 18. Record the data in a notebook, being sure to include week, dairy product and weight in grams. 19. List any observations in the notebook as well. Include things like appearance, smell, comments on the process, problems or difficulties, etc. 20. Take a picture of curds as well as a few of the process. 21. Wash cheesecloth like before. Rinse in water, making sure all debris from last product is off. Wring it out so it is only damp. 22. Repeat steps 13 through 21 with each cup in the “week one” box. 23. After another week of time, 14 days in total, repeat steps 12 through 21. This time use the cups from the box labeled “week two”. 24. After a third week of time, 21 days in total, repeat steps 12 through 21. This time use the cups from the box labeled “week three”.

Photo List
<span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">All dairy products first day <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">All dairy products after one week <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">All dairy products after two weeks <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">All dairy products after three weeks <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">boxes in boiler room with lid on and off <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">curdles on scale <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">pouring milk into cheesecloth <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">washing cheesecloth <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">recording date in notebook <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">close up of curds

Results
<span style="background-color: transparent; display: block; font-family: 'Times New Roman'; font-size: medium;"><span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;"> It was determined that the 2% milk produced the most curds, weighing in at 273.4 grams. Next was skim milk weighing 223.9 grams and then heavy cream weighing 190 grams. Fourth in weight was 1% milk which weighed 174.4 grams. Fifth heaviest weighed 163.2 grams which was whole milk, while sixth heaviest, regular half and half, weighed 134 grams. The last heaviest, or dairy product that produced the lightest mass of curds, was fat free half and half having a total weight of 96.8 grams.

All Raw Data
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Data analysis spreadsheets available upon request

Graphs




[[image:https://docs.google.com/a/students.jbartlett.k12.nh.us/spreadsheet/oimg?key=0AgwHhmyZZG__dEVVd1VDUFNzUEhZRmpSMW5fS0JpSnc&oid=2&zx=fgr5xcvhwi01 width="660" height="408"]]
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Photos




More pictures available upon request

Conclusion
<span style="background-color: transparent; display: block; font-family: 'Times New Roman'; font-size: medium;"> <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;"> An experiment was conducted to see which dairy product produced the largest mass of curds. The question asked was “how does the percentage of fat in dairy products affect the rate it curdles at and the amount of curds it produces?” The dependent variable was the amount of curdles, and the independent variable was the type of dairy product. It was found that over 3 weeks, the 2% milk produced the largest mass of curds. The 2% milk had a total mass of 273.4 grams, next followed by the skim milk with 223.9 grams, and the dairy product that produced the third highest amount of curds was heavy cream with 190 grams. It was inferred that the curdles were caused by the casein proteins and that the milkfat actually kept the curds from forming. It is concluded that the percentage of fat in dairy products does not affect the rate dairy products curdle at.

Discussion
<span style="background-color: transparent; display: block; font-family: 'Times New Roman'; font-size: medium;"> <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">An experiment was conducted to determine which type of dairy product produced the most curds after three weeks of time. The total weights were found by adding all three weeks weights together. Each product was weighed once after one week, two weeks and then three weeks. It was determined that 2% produced the most curds, weighing in a 273.4 grams. The hypothesis was that whole milk would produce the most curds, which was incorrect. Whole milk was actually third to last in weight, weighing only 163.2 grams. This hypothesis was incorrect because it was later learned that the casein proteins are what produce the curds and not milkfat. There was no noticeable relationship between the independent and dependent variables.Some dairy products started producing curds for the first week but by the third they had returned to liquid. For other dairy products it was the opposite, gradually increasing in curd mass as time went on. While the experiment was being planned it was undecided where it would take place. Once a place was found, it turned out to be a good location. Before the start of the experiment, a concern was that it would smell terribly and cause its surroundings to stink as well. Precautions were taken, such as placing the dairy products away from high traffic areas and keeping them in boxes. It was discovered after the experiment began that stink would not be a problem. A problem that was encountered was using the cheesecloth. It needed to be cut to fit on the drainage bucket doubled up to hold the curds. It also had to be washed after each week, which took time and was messy. In a future experiment it would be wise to find a good place to conduct it since it does take up room and can be fairly messy. It would also be easier to have more cheesecloth so it would not have to be reused. In order for this experiment to be conducted, research needed to be gathered on what dairy products produced curdles and about how long it took them to. After the experiment started more research was done to learn why things were happening. A scale was necessary for this experiment because without it there would be no way to collect data. The information learned through this experiment could be used by others, such as scientists, using dairy products or curds in an experiment. The graphs that were created could be used to learn when each dairy product curdles, and how much it produces, which can be used if someone needs to plan when they can have curds by or if they require a certain amount. This information could also help to create a more efficient way to produce curds that are needed for whatever reason, such as recipes.

Benefit to Community and/or Science
This experiment will benefit anyone in the future that might need either curds or whey or is using dairy products. The data can show how long it takes a product to curdle and how much it will produce. This information might help other scientists conducting a similiar experiment or another that simply involves whey proteins, casein proteins, curds or dairy. This could also help those who use dairy products or curds in recipes, such as a cook.

Abstract
<span style="background-color: transparent; display: block; font-family: 'Times New Roman'; font-size: medium;"> <span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 16px; text-decoration: none; vertical-align: baseline;">This experiment was chosen to be conducted because there were curiosities about whether the fat in dairy products affected the amount of curds that product produced. An experiment was conducted to see which dairy product produced the largest mass of curds. The question asked was “how does the percentage of fat in dairy products affect the rate it curdles at and the amount of curds it produces?” The dependent variable was the amount of curdles, and the independent variable was the type of dairy product. It was found that over 3 weeks, the 2% milk produced the largest mass of curds. The 2% milk had a total mass of 273.4 grams, next followed by the skim milk with 223.9 grams, and the dairy product that produced the third highest amount of curds was heavy cream with 190 grams. It was inferred that the curdles were caused by the casein proteins and that the milkfat actually kept the curds from forming. It is concluded that the percentage of fat in dairy products does not affect the rate dairy products curdle at.