Lab 3 Fats, Oils, Emulsions, Milk and Cheese Amelia Smith, Wiki Group 3, Lab Group C Introduction: In this

s lab we tested the effect of emulsifiers on vinegar and oil. We learned the differences between temporary and permanent emulsions by using egg yolk, dry mustard, and dry paprika. We also tested how temperature and adding sugar affect the foam when whipping heavy cream. We then tested the difference in melting temperature with different cheese and how heat affects their shape. Lastly we sampled different cheeses noting the appearance, texture, odor, and flavor. Photographs:

1. Vinegar and Oil (Control- After 10 Minutes) 2. Vinegar and Oil (Fresh Egg Yolk- After 10 Minutes) 3. Vinegar and Oil (Dry Mustard- After 10 Minutes)

4. Vinegar and Oil (Dry Paprika- After 10 Minutes)

5. HC Chilled (Control) 6. HC Sugar @ Beginning 7. HC Sugar @ End

8. HC Over-Whipped

9. Sharp Cheddar 10. Mild Cheddar 11. Reduced Fat Cheddar

12. Processed Cheese (Velveeta) Experiment summaries: Group A: This group first tested the effect that different fats have on the quality of fried potatoes. Most in this group noted that the corn oil had the better flavoring. This is because the corn oil is one-hundred percent triglycerides. The other forms of fat have a lower smoke point. This is because the fats in butter, shortening and lard mono- and diglycerides release glycerol more easily. The second part of the first experiment group A did was testing the coagulation of milk protein with rennet. Rennet makes the milk coagulate. This is because the Rennet cleaves specific peptide bonds with one of the caseins. This demonstrated the ways that different temperatures affect the enzyme. If it is too cold the enzyme will slow, preventing coagulation. If the enzyme gets too hot, it will be destroyed and will not allow the milk to coagulate. The second experiment done by Group A was the effect of heat on fresh whole milk. This experiment demonstrated how whey proteins are unstable in heat. This causes a film on the sides and bottom of the pan when the milk is heated. The brown color that occurs when the milk is heated is due to The Maillard Reaction.

The next part of the experiment was to test the effect of acid on fresh whole milk. When acid is mixed with the milk, it will cause it to curdle. The best way to add acid to milk is to heat the milk and thicken it. That prevents the milk from thickening. The third experiment performed by Group A was to test the effect of heat on cheese. This test demonstrated how surface area effects the time it takes for cheese to melt. The more surface area the cheese has, the quicker it will melt. It also causes less damage to the cheese by using a greater surface area. Group B: The first experiment done by Group B what the effect of emulsifiers on vinegar and oil. The group used dry mustard, dry paprika and fresh egg yolk. The egg yolk proved to stabilize the emulsification. This is because the egg yolk contains lipoproteins. They are protein molecules that help form a stable film that prevents coalescence. The dry mustard and the paprika are unable to make a stable film. The second experiment done by Group B was testing the combination of milk and acid foods. This is similar to the experiment that was performed by Group A. When acid is added to the milk it causes it to curdle. This can be prevented by thickening the milk and then add the acid. This test also demonstrated how the heat of the acid and milk can effect if it curdles or blends. The third experiment done by Group B was the effect of heat on cheese. This group was required to heat the cheese over low heat in a small shallow skillet. Velveeta (the processed cheese) was the performed the best. The cause for this is because of the added emulsifiers that prevent separation of the oil. The second best performing cheese would be the sharp cheddar cheese because it has aged the longest, which causes more of a breakdown of protein and fat. The reduced cheddar was the worst because it has a less oil in the cheese, causing it to become stringy. Group C: In Group C, the first experiment was the effect of emulsifiers on vinegar and oil. This was the same experiment as was done by Group B. Again, this demonstrates that dry mustard and paprika do not create a stable film. The seasonings eventually separate with the oil and vinegar. The egg yolk helped create a stable film because it contains lipoproteins which help prevent coalescence. The second experiment done by Group C was testing the factors that affect milk foams. This experiment was also tested by Group D. In Group C, heavy cream was used throughout the experiment. When nothing was added to the heavy cream, it was able to be stable after being whipped. The cream at room temperature is able to be stable as well, however, it can separate due to the fact that the fat is not as solidified when room temperature. The addition of sugar was also tested in Group C, however, it was noticed that when sugar is added at the beginning it takes longer to form foam than if the sugar is added towards the end. Over-whipping heavy cream creates butter. For Group D, they used heavy cream, evaporated milk, and non-fat dry milk. Overall, anything other than the heavy cream would not form stable foam. The non-fat dry milk with gelatin was able to form more of stable foam because it thickens and can form a gel. Thirty percent fat has to be present in order to form a stable foam. The third experiment done by Group C, was to test the comparison of melting characteristics of different cheddar cheeses and processed cheese. In this experiment, cheese was melted on aluminum foil on top of crackers. This test was similar to the test performed by Group B. It tested melting time as well as which cheese performed best. This test agreed with Group Bs test in that the best performing cheese was Velveeta, the processed cheese. The sharp

cheddar cheese also showed to be the next best cheese as far as melting. The reduced fat cheese had less oil and took more time to melt, making it the worst for melting cheese. Group D: This groups first experiment was testing frying temperatures. This experiment tested frying donuts at different temperatures, using different types of oils. This test demonstrated that the lower the temperature of frying the donuts, the more fat would be absorbed into the donut. That is because it takes longer to cook allowing more time for absorption. It also demonstrates that if the temperature is too high, the outside will cook much quicker and will not cook the inside of the donut. The larger the food to be fried is, the lower the temperature of the oil should be. Experiment 2 was covered under the section for the third experiment in Group C. The third experiment for Group D was the test of coagulation of milk protein with acid. This experiment demonstrated that when acid is added to the milk, it does not affect the whey proteins in the milk. After the milk has coagulated, it can be separated from the milk. All groups: All groups did the cheese sampling experiment. I think I may be the only one in the class that absolutely hated brie and blue cheese. I thought it was awful. However, this experiment demonstrated how aging and processing cheese effects flavor. Different groups had different cheeses to try. I definitely wish I could have been in a different group for this experiment. Everyone had a different opinion about the flavor of the cheeses. I learned what I will never eat again. Conclusion: This lab demonstrated the properties of milk. It also demonstrated how milk fat affects the properties of creating cream, as well as how it affects cheeses, taste, and melting points. It demonstrated how acids affect the consistency of milk. Heat also has an effect on adding acids to milk. Lastly, this lab demonstrated the way emulsification works, and what keeps an emulsification stable.