Despite having the highest initial foam height, NFDM had the lowest average foam height after 30 minutes at 0 cm. The others remained pretty similar; cold bowl at 4.75 cm, warm bowl at 4.5 cm, and evaporated milk at 4.25 cm (on average). Table 6. Different Treatments of Milk Foams and the Effects on Whipping Time, Height, and Drainage Treatment Whipping Time Height at 0 min Height at 30 min Drainage at 30 (Data Set 1, Data (Data Set 1, Data (Data Set 1, Data Min Set 2, Average) Set 2, Average) Set 2, Average) (Data Set 1, Data Set 2, Average) Cold bowl 2.2 min, 2.5 min, 4 cm, 7 cm, 3.5 cm, 6 cm, None, 1 mL, 2.35 min 5.5 cm 4.75 cm 0.5 mL Warm bowl 2 min, 5 min, 5.8 cm, 3.2 cm 5.4 cm, 3.6 cm. None, None, 3.2 min 4.5 cm 4.5 cm n/a Evaporated milk 12 min, 8 min 8.75 cm, 4.5 cm, 8 cm, 0.5 cm, 53 mL, 93 mL, 10 min 6.6 cm 4.25 cm 73 mL NFDM 1 min 9 cm 0 cm 105 mL The last treatment was that of the buttermilk in which a butter was produced. The whipping time was 3 minutes, the weight of the butter produced was 91 grams and the volume of the remaining buttermilk was 75 mL. PART V: DISCUSSION These tests were done to analyze the many properties of commercially sold milk and milk products, as well as to prove that heat and acid have very different effects on milk. While
Despite having the highest initial foam height, NFDM had the lowest average foam height after 30 minutes at 0 cm. The others remained pretty similar; cold bowl at 4.75 cm, warm bowl at 4.5 cm, and evaporated milk at 4.25 cm (on average). Table 6. Different Treatments of Milk Foams and the Effects on Whipping Time, Height, and Drainage Treatment Whipping Time (Data Set 1, Data Set 2, Average) Height at 0 min (Data Set 1, Data Set 2, Average) Height at 30 min (Data Set 1, Data Set 2, Average) Drainage at 30 Min (Data Set 1, Data Set 2, Average) Cold bowl 2.2 min, 2.5 min, 2.35 min 4 cm, 7 cm, 5.5 cm 3.5 cm, 6 cm, 4.75 cm None, 1 mL, 0.5 mL Warm bowl 2 min, 5 min, 3.2 min 5.8 cm, 3.2 cm 4.5 cm 5.4 cm, 3.6 cm. 4.5 cm None, None, n/a Evaporated milk 12 min, 8 min 10 min 8.75 cm, 4.5 cm, 6.6 cm 8 cm, 0.5 cm, 4.25 cm 53 mL, 93 mL, 73 mL NFDM 1 min 9 cm 0 cm 105 mL The last treatment was that of the buttermilk in which a butter was produced. The whipping time was 3 minutes, the weight of the butter produced was 91 grams and the volume of the remaining buttermilk was 75 mL. PART V: DISCUSSION These tests were done to analyze the many properties of commercially sold milk and milk products, as well as to prove that heat and acid have very different effects on milk. While
chayna_lab_report.docx