Page 2 of 13
Re: Food Science B
Posted: September 24th, 2015, 4:38 pm
by chscioly
Help! I need to figure out how to make the cheese curds, because adding only a few drops of vinegar doesn't do anything. One girl in Food Science suggested heating milk, which we tried, and then the curds formed really quickly. The next time, I tried it with a lot of vinegar, to get the pH down to when the protein denatures and precipitates, but the curds weren't as large as the ones we got with heated milk. The curds were much more watery, too.
However, since we can't heat it (right?) at competitions, I was wondering if anyone had tried making it yet and were successful. If so, could you please give me a couple of tips? Thanks!
Re: Food Science B
Posted: October 2nd, 2015, 8:29 am
by drcubbin
So how do my students get the butter out of the plastic bottle?
Re: Food Science B
Posted: October 4th, 2015, 2:06 pm
by Gr
We are still having trouble getting the butter out. Anybody else had success, please share some tips.
My understanding it's only dairy. So we don't have to do viscometer, right?
Re: Food Science B
Posted: October 5th, 2015, 5:27 am
by samlan16
Gr wrote:We are still having trouble getting the butter out. Anybody else had success, please share some tips.
My understanding it's only dairy. So we don't have to do viscometer, right?
That is correct; the viscometer is no longer required.
Gone are the days of standing around for 2 hours to watch molasses drip out of a 5 mm hole in the bottom of a cup.
Re: Food Science B
Posted: October 8th, 2015, 11:17 am
by drcubbin
Does anyone know how the ice cream is going to be judged?
Re: Food Science B
Posted: October 9th, 2015, 8:58 am
by brayden box
My coach told me they would pile it up as high as they can, then wait 5 seconds for any melting. then they measure it. Tallest tower wins!
Re: Food Science B
Posted: October 9th, 2015, 8:59 am
by brayden box
your ice cream has to be thick, so it goes higher.
Re: Food Science B
Posted: October 19th, 2015, 12:16 pm
by cwscio
What is the best way to determine the mass of the butter/curds? Will a scale be available to weigh the liquid before doing the experiment and then again after?
I can't find anything about how to "determine the mass" anywhere. Rules do not say anything about a scale.
Thanks in advance.
Re: Food Science B
Posted: October 22nd, 2015, 11:53 am
by brayden box
what is the best place to get conversions?
Re: Food Science B
Posted: October 24th, 2015, 8:20 am
by lastminute
Our team bought the Food Science CD kit and it came with experimental forms for the Laboratory Notebook. However, these forms do not look like the ones found on the national website. The forms we received are set up neatly in tables but is lacking an Analysis section, while the one on the national website has an Analysis section. Which one should we be using for our Laboratory notebook? Thank you.