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    Milk Lab Report

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    This document summarizes a milk lab report that evaluated the appearance, texture, flavor, and acceptability of various dairy and non-dairy products. Key findings include: whole milk had a thick, creamy/fatty texture and flavor that was highly acceptable; skim milk and powdered milk were watery with reduced flavors and less acceptable. The homemade whipped cream and coconut whipped cream had good textures and flavors. Sensory evaluation of ice creams found the non-dairy version had a better flavor than dairy, though both had icy, lumpy textures. The report also discusses scientific principles like how salt lowers the freezing point of water in ice cream making.

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    Milk Lab Report

    Uploaded by

    api-302058832
    921 views5 pages
    This document summarizes a milk lab report that evaluated the appearance, texture, flavor, and acceptability of various dairy and non-dairy products. Key findings include: whole milk had a thick, creamy/fatty texture and flavor that was highly acceptable; skim milk and powdered milk were watery with reduced flavors and less acceptable. The homemade whipped cream and coconut whipped cream had good textures and flavors. Sensory evaluation of ice creams found the non-dairy version had a better flavor than dairy, though both had icy, lumpy textures. The report also discusses scientific principles like how salt lowers the freezing point of water in ice cream making.

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    This document summarizes a milk lab report that evaluated the appearance, texture, flavor, and acceptability of various dairy and non-dairy products. Key findings include: whole milk had a thick, creamy/fatty texture and flavor that was highly acceptable; skim milk and powdered milk were watery with reduced flavors and less acceptable. The homemade whipped cream and coconut whipped cream had good textures and flavors. Sensory evaluation of ice creams found the non-dairy version had a better flavor than dairy, though both had icy, lumpy textures. The report also discusses scientific principles like how salt lowers the freezing point of water in ice cream making.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    921 views5 pages

    Milk Lab Report

    Uploaded by

    api-302058832
    This document summarizes a milk lab report that evaluated the appearance, texture, flavor, and acceptability of various dairy and non-dairy products. Key findings include: whole milk had a thick, creamy/fatty texture and flavor that was highly acceptable; skim milk and powdered milk were watery with reduced flavors and less acceptable. The homemade whipped cream and coconut whipped cream had good textures and flavors. Sensory evaluation of ice creams found the non-dairy version had a better flavor than dairy, though both had icy, lumpy textures. The report also discusses scientific principles like how salt lowers the freezing point of water in ice cream making.

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    Milk Lab Report

    By
    Michael Kaminski

    FOS 4041L
    2/24/15

    Purpose: The purpose of the experiment is to rate the appearance, texture, flavor,
    and acceptability of different dairy and non-dairy products.

    Principles of Food Science:

    Homogenization more evenly distributes fat particles throughout milk


    Reconstituted non-fat dry milks and low fat-milks lack flavor due to reduced
    fat content
    Coagulation of milk is affected by heat, acid, and rennin
    Curdling is an undesired effect when milk and acid interact but, can
    minimized with techniques
    Creamy foams and whips are effected by viscosity, fat concentration,
    temperature, and sugar

    Data:

    Data Table: Sensory Evaluation of Various Dairy Products and Dairy Substitutes
    Product:

    Appearance

    Texture
    (Mouthfeel)

    Flavor

    Acceptability
    1=not acceptable
    5 = good
    acceptability

    Whole Milk

    Thick/Dark
    white

    Thick

    Creamy/Fatty

    2% Milk

    Cloudy/ kind
    of
    watery/white

    Watery

    Semi-creamy

    1% Milk

    Thin/
    watery/white

    Watery

    Normal
    milk taste-for
    me

    Skim Milk

    Watery/white

    Thin

    Watered
    down

    Powdered
    Milk

    Bubbles/ tan
    tint/ white

    Thin

    Chalky/
    Minerals

    Evaporated
    Milk

    Yellow/ thick

    Thick

    Gross/ Rancid

    Milky/

    Smooth

    Rich/ Fatty

    Horizon
    Organic DHA-

    Omega Milk

    white/cloudy

    Meyenberg
    Goat Milk

    Milk/Cloudy

    Normal

    Strange/ Off

    Lifeway Kefir,
    Non-Fat Plain

    Thick/ white

    Thick

    Sour

    Lifeway Kefir,
    Lowfat
    Raspberry

    Pink/ White/

    Semi-thick

    Strawberry/
    Sour/ Sweet

    Smooth/
    Glossy

    Smooth

    Tart/ Vanilla

    Greek Yogurt
    - vanilla

    Thick/ Cream
    cheese

    Thick/
    Clumpy

    Bland

    Soy yogurt
    vanilla

    Yellowish/
    Glossy

    Smooth/soft

    Sweet/ Bitter

    Ice Cream Dairy

    Icy Milk/
    White

    Crystal like/
    Icy

    Sweet/
    Creamy/
    Vanilla

    Temp before:
    _35_____

    Yogurt
    vanilla

    Temp after:
    ___5___

    Ice Cream
    Non-Dairy

    Icy Milk/
    Slightly Tan

    Crystal like/
    Icy liquid

    Rich/ Milky
    Temp before:
    __35____
    Temp after:
    __12____

    Homemade
    Whipped
    Cream
    Coconut
    Whipped
    Cream

    Soft/ Foamy/
    Perfect

    Soft/Rich

    Sweet

    Soft/ Pillow
    like

    Smooth

    Rich/Sweet/
    Nutty

    Questions and Answers:

    1. What effect does pH have on the coagulation of milk? (2 points)


    If the pH of milk falls below 5.2, then milk will begin to coagulate. Coagulation
    occurs when negatively charged ions are neutralized by positively charged
    hydrogen ions. Casein salts will then form and the milk will begin to curdle.

    2. What is the effect of temperature on the coagulation of milk? (2 points)


    Temperature has a large effect on the coagulation milk. Whey proteins will begin
    to coagulate at 150*F prompting a precipitate begin to form along the sides and
    bottom of the pan. The other milk protein, casein, is not usually affected by normal
    heating temperatures but can curdle more readily when the milk is in the
    evaporated or condensed forms.

    3. Discuss the nutritional content of goat milk, flax milk, DHA-fortified milk and
    acidophilus milk. Be sure to at least mention: calories per serving, fat, sugar,
    protein, vitamin D, B12 and calcium (can create a table). (3 points)
    Type
    Calories
    Fat
    Sugar
    Protein
    Vita
    Vita
    Calci
    of Milk
    per
    (g)
    (g)
    (g)
    min
    min
    um
    Serving
    D
    B12
    (1 cup)
    Goat
    Milk

    168

    10g

    11g

    9g

    7%

    3%

    33%

    Flax Milk

    50

    2.5g

    7g

    0g

    25%

    25%

    30%

    DHAfortified
    Milk

    150

    8g

    11g

    8g

    25%

    N/A

    30%

    Acidophi
    lus Milk

    110

    2.5g

    12g

    9g

    25%

    N/A

    30%

    4. Discuss the scientific principles of using salt when making ice cream. (2
    points)
    The addition of salt to the bag of ice is an essential part in the ice cream making
    process. The addition of salt lowers the freezing point of water which in turn causes

    the temperature of this salty ice water to drop dramatically. This drop in
    temperature is needed to freeze the milk solution into ice cream. Our initial
    temperature was 35*F but with the addition of salt it dropped to 5*F and 12*F with
    our mixtures.

    5. How does sugar affect the quality of frozen desserts, such as the ice cream
    made in lab? Explain in detail. (see chapter 22 in lab manual; chapter 14 in
    text) (3 points)
    Higher concentrations of sugar are added to frozen desserts because flavors are
    less intense at cooler temperatures. Sugar can also lower the freezing point of water
    which can be a problem if the solution does not get cold enough to solidify into ice
    cream. One mole of sucrose decreases the freezing point of water by 3.35*F.

    Conclusion:
    The sensory evaluation of the milk products was difficult. All of the milk
    products seemed to have similar tastes and appearances. I did notice the higher the
    fat containing milks, the richer they tasted and the less watery they became. I did
    not like the taste of the goats milk and evaporated milk; they tasted rancid in my
    opinion. The two yogurt products, however, were both great and offered a smooth
    creamy texture and a sweet full flavored taste. Also, I found the taste of the
    strawberry kefir acceptable but the plain kefir was too tart and bitter for me.
    The dairy ice cream product produced by the experiment was sweet and had
    a good taste. The ice cream didnt have a smooth normal ice cream consistency
    but more of a slushy consistency. The non-dairy ice cream was better in flavor than
    the dairy ice cream. The texture and mouthfeel was about the same as the diary
    ice cream being lumpy and icy.
    The homemade whipped cream came out as expected. It resulted in a perfect
    consistency that Ive never witnessed from a typical whipped cream. The coconut
    whipped cream was a better tasting finished product but lacked the visual
    appearance. One explanation may be that that coconut whip sat on the counter at
    room temperature for too long.
    As a professional it would be important to remember how milk can be
    effected and to remember that taste and appearance play a large role in
    palatability. Also, remember that temperature can play a role in the flavoring of
    sugar and coagulation of milk.

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