Lab Report

Biology lab Report:
Cheese making lab


Criteria to be assessed
| D.C.P|
| C.E|









Candidate name:
AHK191

Materials:-
1- 2 Plastic cupfuls.
2- 1 Beakers (125 ml).
3- 1 Funnel.
4- 2 stirring stick.
5- 1 Dropper (1 ml).
6- 1 bottleful (60 ml).
7- Rennin solution (60 ml).
8- 2 Tissues.
9- 1 Cheesecloth (5yds).
10- 2 Beakers (150ml)
11-milk (150 ml).
12- hale milk (yoghurt) (150ml).
13- Watch.
14- 1 chymosin tablet.
15- distilled water (60ml).
16- Microwave or hotplate.
17- 1 Thermometer.
Note: Rennin solution can be prepared by adding 1 rennin tablet to 60ml of distilled water.

-Procedure:
1- give 2 beakers (150ml), fill one with milk (150ml) and the other beaker with all milk (yoghurt) (150ml).
2- Warm both beakers (150 ml) apply a zap or hotplate.
3- Check the temperature of the two beakers (150ml) until it reaches 32°C using the thermometer.
4- Fill half the first tensile cup with heady whole milk and half the second plastic
5- Pour 1ml of rennin solution bottle (60ml) by the dropper into both plastic cups.
6- so directly stir both plastic cup by the stirring sticks.
7- Leave them away from any preventative for 30 minute, check the time using a watch.




8- induce (125ml) beaker, place the funnel on the beaker. Finally, place the cheesecloth (5yds) on the funnel.
9- premier pour the whole milk (yoghurt) solution directly to the beaker (125ml).
10- Then pour the milk solution to the beaker (125ml).
11- Allow the whey to course from the curd for a several minutes.


-Results:

- whole milk (yoghurt): The solution was so light and passed through the cheesecloth without expiration any curds.

- milk: The solutions take a shit a dense creamy texture and passed through the cheesecloth leaving creamy dense curds.

-Conclusion:
-Rennin enzymes play an important role in curdling of milk. Curdling of milk is important for the proper digestion of milk...If you postulate to get a full essay, order it on our website: Orderessay



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