Fat Content Analysis Lab Report

Title: Does changing the amount of fat content in milk change the amount of butter produced?

Purpose:
The purpose of the experiment conducted was to determine if using different type of milks and creams with different fat contents affected the amount of butter produced.

Background Information: In investigating the components of a lab report, one must first consider the purpose. According to many, a “laboratory report informs the reader of the results and conclusions as a result of experimentation. In addition to informing the reader, a well-written lab report should enable the reader to precisely repeat the experiment” (St. Martin, 2011). The various components of a lab report help it to achieve its goals (Pechenik, 2011). Usually, the

An emulsion is defined as” a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating.” Butter is a water in oil emulsifier from the inversion of whipped cream. A phospholipid is defined as “A lipid consisting of a glycerol bound to two fatty acids and a phosphate group.”. As the phospholipids become agitated, the phospholipids inside will stick on end to end, forming the clumps of butter and keeping the water out. (2013, Institute of Food Technologists

According to the collected data from the experiment, as the fat content of a cream is increased, the amount of butter yielded will directly increase. As seen in the data, the heavy cream which had about a 38% content of fat yielded about 60 grams of butter. While the milk at 2% fat content yielded barely .1 of a gram of butter. My hypothesis was supported as I stated that the yield of butter would directly correlate to the fat content. From a chemistry stand point, as more triglycerides where in the solution, the agitation would result in a higher yield of fat.

Works Cited
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This section is to be in MLA format. Basically whatever sources you cited in the background information section should also be listed here using MLA format. This is not a bibliography; only list the texts actually cited. Make sure your resources are reputable (no Wikipedia, no Dictionary)! You must include at least two sources. Check the rubric.

1. clark, Peter j. “Emulsions: When Oil and Water Do Mix.” Institute of food technologists, Ift, Aug. 2013, www.ift.org/food-technology/past-issues/2013/august/columns/processing-1.aspx?page=viewall.
2. Food Retro. “THE SCIENCE OF WHIPPED CREAM AND BUTTER.” Food Retro, Food Retro, 12 May 2014, foodretro.com/the-science-of-whipped-cream-and-butter/.