Milk Lab

Iggy OToole
Tuesday 9:00 am 02/26/13

PURPOSE The purpose of this experiment was to observe the effects of pH temperature sa!t and su"ar on mi!#$ The first princip!e observed was the coa"u!ation of mi!# proteins by heatin" and by addin" an acidic medium to mi!#$ Homemade ice cream was made by hand to observe how sa!t affects the formation of a fro%en product$ The effect of su"ar concentrations on fro%en dessert products was a!so discussed$ &ast!y a sensory eva!uation of various mi!# and mi!# substitute products was comp!eted$ PRINCIPLES OF FOOD SCIENCE The coa"u!ation of mi!# proteins can be produced by more than one method$ The first method used for observin" the coa"u!ation of mi!# proteins was the addition of an acidic medium$ The addition of an acidic medium to mi!# affects a protein in mi!# ca!!ed casein$ 'hen mi!# (a basic medium) is combined with an acid that brin"s the pH be!ow *$2 ne"ative!y char"ed ca!cium phosphocaseinate mice!!es from the casein protein react with the positive!y char"ed mo!ecu!es of the acid to form a stab!e sa!t mo!ecu!e$ This a""re"ate of coa"u!ated proteins is referred to as a curd$ To comp!ete this experiment and observe this princip!e an acidic medium and an a!#a!ine medium were added to two separate samp!es of mi!#$ +n one container 1 Tab!espoon of !emon ,uice was added to one cup of chi!!ed who!e mi!#$ +n a second container 1 teaspoon of ba#in" soda was added to one cup of chi!!ed who!e mi!#$ These samp!es stood for 30 minutes and observed for curd!in"$ The pH was measured and recorded for comparison$ +f curds were observed then the mixture was drained throu"h cheesec!oth rinsed and chi!!ed$ - taste eva!uation of the curds was performed$ The resu!ts of this eva!uation are recorded in Tab!e 1$

The second method used for observin" the coa"u!ation of mi!# was app!yin" heat to the !i.uid$ 'hey another protein found in mi!# is sensitive to heat and be"ins to curd!e at 1*0/0 (66/1)$ This coa"u!ation tends to spread out over the surface of the container it2s heated in as we!! as the on the outer surface of the mi!# itse!f$ This process does not typica!!y affect casein except when the concentration of protein is very hi"h as is the case in more condensed forms of mi!# such as evaporated or sweetened3condensed mi!#s$ +n this case casein may more readi!y coa"u!ate however it usua!!y does not$ To comp!ete this experiment and observe this princip!e a samp!e of mi!# (2 cups) was sca!ded by heatin" to a ri"orous boi! then was set to a !ow heat !eve! to #eep it warm$ Two teaspoons of !emon ,uice was then added and the mixture was stirred and covered$ This mixture was a!!owed to sit for 30 minutes and was observed for curd formation$ The pH was measured and recorded for comparison$ +f curds were found then the mixture was drained throu"h cheesec!oth rinsed and chi!!ed$ - taste eva!uation of the curds was performed$ The resu!ts of this eva!uation were recorded in Tab!e 1$

The affect of sa!t on the formation of ice cream was a!so observed$ 'hen sa!t is disso!ved in water the free%in" point of the mixture becomes !ower than what it wou!d be if it were water a!one$ The free%in" point of the so!ution decreases by 6$4 /0 (3$42 /1) per "ram *5 " of sa!t disso!ved in 1 & of water$ 'hen the sa!t so!ution forms the ice be"ins to me!t in order to estab!ish e.ui!ibrium with the vapor pressure of the sa!t which is !ower$ This is an endothermic reaction so it absorbs ener"y and therefore heat (rather than re!easin" it) causin" its surroundin"s to !ose heat and become co!d$ This process consumes approximate!y 50 ca!ories per "ram of ice me!ted$ Hi"her concentrations of sa!t can depress the free%in" point of water si"nificant!y from 32/0 (0 /1) down to about 34$6 /0

(322 /1)$ 6sin" too hi"h a concentration of sa!t can a!ter the texture "reat!y by causin" the ice cream to free%e too .uic#!y for ade.uate a"itation and by free%in" it to the extent of it becomin" so!id and compact$ 7oth the incorporation of air to encoura"e the ama!"amation of fat mo!ecu!es and the optima! free%in" temperature p!ay a crucia! ro!e in creatin" a creamy smooth texture of ice cream$ +n this experiment mi!# su"ar and vani!!a were combined in a .uart si%e free%er ba" and then p!aced inside a second .uart si%e ba" to prevent !ea#a"e of outside in"redients into the mixture$ This doub!e3ba""ed mixture was then p!aced inside a "a!!on si%e free%er ba"$ The "a!!on si%e ba" was fi!!ed with ice and then sa!t was sprin#!ed on top$ The mixture was a"itated by hand with the surroundin" ice for approximate!y 10 minutes unti! fro%en$ - sensory eva!uation of the end product was performed and recorded$ The resu!ts of the sensory eva!uation were p!otted in Tab!e 2$ The affect of su"ar on the formation of ice cream was a!so observed in this experiment$ 8u"ar depresses the free%in" point of the mi!# causin" it to re.uire a !ower outside temperature environment than water2s free%in" point in order to free%e$ 'or#in" in con,unction with the temperature3!owerin" reaction of sa!t and ice the mi!# and su"ar so!ution was ab!e to free%e$ -s stated previous!y a sensory eva!uation of the end product was comp!eted$ The resu!ts of the sensory eva!uation were p!otted in Tab!e 2$ 9u!tip!e types of mi!# mi!# products and mi!# substitutes were samp!ed in order to observe and compare the sensory characteristics of each$ The samp!es tested consisted of non3fat p!ain :ree# yo"urt vani!!a soy yo"urt non3fat p!ain #efir !ow3fat raspberry #efir "oat mi!# f!ax mi!# hemp mi!# and ;H-3fortified who!e mi!#$ The resu!ts of the sensory eva!uation were p!otted in Tab!e 2$

DATA Table 1 Effect of p a!" Te#pe$at%$e o! t&e Coag%latio! of Milk Te(t%$e *Mo%t&feel+ Acceptability Fla)o$
1, !ot acceptable -, goo" acceptability

P$o"%ct'

Appea$a!ce

C&oba!i No!. Fat /$eek 0og%$t

T&ick1 coag%late"

S#oot&1 c$ea#y1 p%cke$i!g1 "$yi!g

Fe$#e!te"1 2o%$1 c$ea#y1 aci"ic

Silk Li)e8 6a!illa Soy 0og%$t

Ta!4off.5&ite1 c$ea#y1 2#oot&1 t&ick

Lig&t1 c$ea#y1 2#oot&

6e$y 25eet1 !%tty1 ta$t

Life5ay :efi$1 No!.Fat Plai!

9&ite1 t&ick1 c$ea#y

C$ea#y1 t&ick1 p%!ge!t

Fe$#e!te"1 aci"ic1 2o%$1 p%!ge!t1 c$ea#y C$ea#y1 aci"ic1 2o%$1 25eet1 fe$#e!te"

Life5ay :efi$1 Lo5fat Ra2pbe$$y

Pi!k1 c$ea#y1 t&ick1 2#oot&

T&ick1 c$ea#y1 b$ief "$yi!g1 p%cke$i!g

Meye!be$g /oat Milk

9&ite1 c$ea#y1 2#oot&

Fil#y1 c$ea#y1 2#oot&

Ea$t&y1 c$ea#y

/oo" :a$#a Fla( Milk <e)e$age 5it& O#ega.; o$i>o! O$ga!ic D A. O#ega Milk

Off.5&ite4ta!1 opa=%e1 2lig&tly c$ea#y

Slig&tly c$ea#y1 $ef$e2&i!g

N%tty1 bla!"

9&ite1 opa=%e1 2lig&tly c$ea#y T&ick1 c$ea#y1

S#oot&1 $ef$e2&i!g1 2o#e5&at c$ea#y C$ea#y1 2#oot&

C$ea#y1 #ilky N%tty1 2o%$1

e#p Milk

off.5&ite1 2#oot& F$ot&y1 icy1 c$ea#y1 off. 5&ite Icy1 2#oot&1 2oft

p%!ge!t S%ga$y1 25eet1 c$ea#y

Ice C$ea#

Table 3

Se!2o$y E)al%atio! of 6a$io%2 Milk P$o"%ct2 p 6 4 5 Fo$#atio! of C%$" <= 8&+:HT&> <= Ta2te of Plai! C%$"2 n/a n/a n/a Ta2te of C$ea#e" C%$"2 n/a creamy mi!#y n/a

Co!"itio! -cid chi!!ed -cid heated -!#a!ine ?UESTIONS

1$ 'hat effect does pH have on the coa"u!ation of mi!#? -cids due to the presence of hydro"en ions are positive!y char"ed mo!ecu!es$ 'hen an acidic medium is added to mi!# (a basic medium) brin"in" the pH be!ow *$2 the positive!y char"ed mo!ecu!es of the acid attract the ne"ative!y char"ed ca!cium phosphocaseinate mice!!es of casein to form a stab!e sa!t mo!ecu!e$ This process is referred to as coa"u!ation and in this case on!y occurs in the casein protein of mi!#$

2$ 'hat is the effect of temperature on the coa"u!ation of mi!#? 1asein is not typica!!y affected by heat but whey3 another protein found in mi!#3 is sensitive to heat and wi!! coa"u!ate at temperatures above 1*00 (661)$ 3$ Discuss the nutritiona! content of "oat mi!# f!ax mi!# ;H-3fortified mi!# and hemp mi!#$ 7e sure to at !east mention: ca!ories per servin" fat su"ar protein vitamin ; 712 and ca!cium$

:oat mi!# is comparab!e to cow mi!# in that it has very simi!ar ca!orie fat su"ar protein and vitamin ; content but "oat mi!# has s!i"ht!y hi"her !eve!s of ca!cium$ 0!ax mi!# and hemp mi!# are somewhat comparab!e to "oat mi!# and cow mi!# but have !ess ca!ories !ess or no su"ar and !ess protein$ The amounts of vitamin ; and ca!cium in hemp and f!ax mi!#s are very c!ose to that of the anima! mi!#s but these two mi!#s a!so supp!y vitamin 712$

@$ ;iscuss the scientific princip!es of usin" sa!t when ma#in" ice cream$ 'hen sa!t is disso!ved in water the free%in" point of the mixture becomes !ower than what it wou!d be if it were water a!one$ The free%in" point of the so!ution decreases by 6$4 /0 (3$42 /1) per "ram *5 " of sa!t disso!ved in 1 & of water$ 'hen the sa!t so!ution forms the ice be"ins to me!t in order to estab!ish e.ui!ibrium with the vapor pressure of the sa!t which is !ower$ This is an endothermic reaction so it absorbs ener"y and therefore heat (rather than re!easin" it) causin" its surroundin"s to !ose heat and become co!d$ This process consumes approximate!y 50 ca!ories per "ram of ice me!ted$ Hi"her concentrations of sa!t can depress the free%in" point of water si"nificant!y from 32/0 (0 /1) down to about 34$6 /0 (322 /1)$ 6sin" too hi"h a concentration of sa!t can a!ter the texture "reat!y by causin" the ice cream to free%e too .uic#!y for ade.uate a"itation and by free%in" it to the extent of it becomin" so!id and compact$ 7oth the incorporation of air to encoura"e the ama!"amation of fat mo!ecu!es and the optima! free%in" temperature p!ay a crucia! ro!e in creatin" a creamy smooth texture of ice cream$

*$ How does su"ar affect the .ua!ity of fro%en desserts such as the ice cream made in !ab? Axp!ain in detai!$ (see chapter 22 in lab manual; chapter 14 in text) 0ro%en desserts to do not have as preva!ent a f!avor as at room temperature so a hi"her amount of su"ar is used to ma#e the f!avor more pronounced$ 8u"ar decreases the free%in" point of water by 3$3*0 per mo!e of sucrose added$ +f too much su"ar is added then not enou"h air wi!! be ab!e to be incorporated in the mixture and it wi!! not be as smooth and creamy$ This process of whippin" air into the mixture to promote a "ood texture and vo!ume is referred to as overrun$ 1=<1&68+=< The resu!ts of the experiment on the coa"u!ation of mi!# proteins yie!ded on!y somewhat expected resu!ts$ -s expected the a!#a!ine mi!# so!ution3 at a pH of 5$0 and s!i"ht!y chi!!ed3 produced no curds so no further action was ta#en with this samp!e$ The acidic mixture that was heated produced a creamy white thic# curd which was strained rinsed and chi!!ed before bein" eva!uated for sensory characteristics$ The acidic mixture that was not heated however did not form a curd as expected$ The possib!e cause for this mi"ht be that the pH was not !ow enou"h to so!icit a reaction between the two in"redients$ 1oa"u!ation of casein proteins occurs under a pH of *$2 but whi!e the samp!e was considered acidic at a pH of around 6$0 it wou!d not .uite be acidic enou"h to cause coa"u!ation$ +f persona! error was the root cause then improvements in the precision of measurement cou!d improve the situation$ However if the root cause of this unexpected resu!t is of chemica! nature then perhaps addin" a hi"her amount of acid to the mixture may produce more desirab!e resu!ts$ 8tirrin" the product more may promote coa"u!ation as we!!$ The ice cream product evo!ved as expected and produced expected sensory characteristics$

-BB&+1-T+=< T= ;+ATAT+1 BC-1T+1A -s can be observed from this experiment the preparation of foods can be a very precise and de!icate process$ Heatin" of a mi!# product or the addition of an acid to it can be intentiona!!y used to ma#e a desirab!e product or can some times be used on accident producin" unexpected and/or undesired resu!ts in a food$ 6nderstandin" these de!icate processes a!!ows nutrition and dietetic professiona!s the too!s to ma#e preparin" and eatin" food a "ood experience for everyone$ +t wou!d be important for a chef or a coo# to understand how to #eep a mi!#3based product from curd!in" in a dish that is supposed to maintain a smooth and creamy texture$ 'hen counse!in" a c!ient on how to prepare foods at home an C; may want to avoid su""estin" foods that invo!ve such a de!icate process to a c!ient who is not interested in dedicatin" the focus and time to ma#e foods that are sensitive in nature$ 6nderstandin" the techni.ues invo!ved in this experiment can a!so be usefu! for "ivin" coo#in" demonstrations$ Ceadin" directions a!one may not be sufficient for someone to understand the process of intentiona!!y creatin" or avoidin" the formation of curds in a mi!#3based product$ The sensory eva!uation of mi!# products and mi!# substitute products is usefu! in the fie!d of dietetics due to the fact that many peop!e want to #now what their options are for a variety of their favorite foods$ This may be usefu! for peop!e who have a!!er"ies to an in"redient do not !i#e the sensory or nutritiona! characteristics of a product or have adopted a !ifesty!e that restricts them from a certain type of product$ =fferin" information on a variety of products a!!ows professiona!s to !et c!ients choose a food that wi!! wor# best for their individua! needs in a we!!3informed way$