The student conducted an experiment to see how different types of milk curdle when acid is added. He hypothesized that heavy cream, which is high in fat but low in protein, would produce the most curds, while skim milk, high in protein but no fat, would produce the least. However, the results showed that skim milk produced the most curds, while heavy cream produced the least. The experiment demonstrated that protein, not fat, is necessary for curdling, though higher fat content does increase the amount of curds formed.
8. Results Chart Curdling Properties of Milk Protein per 8 oz Fat per 8 oz Amount of Curdle Skim Milk 8 grams 0 grams 36 grams 1% Milk 8 grams 2.5 grams 37 grams 2% Milk 8 grams 5 grams 54 grams Whole Milk 8 grams 8 grams 70 grams Half and Half 8 grams 24 grams 89 grams Heavy Cream 8 grams 80 grams 14 grams Each 8 oz sample of milk was slowly heated to 200 degrees F. When the sample acheived the desired temperature, 1 tablespoon of white vinegar was added, and the mixture was allowed to cool. When the samples cooled, the contents were strained so that the curd (curdled part) was seperated from the whey (liquid part) and then measured by weight.
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