Milk Fat Lab Report

What was the Effect of the Initial Temperature of Heavy Cream on the Mass of Milk Fat Formed?

Purpose

The purpose of this lab was to determine how temperature affected the mass of milk fat formed from heavy whipping cream, and which initial temperature formed the milk fat with the greatest mass. Background A colloid is defined as a solution containing particles that are sized between 1-1000 nanometers and are dispersed throughout the entire solution, never settling to the bottom (Law, 2017). Milk is a type of colloid called an emulsion that contains fat globules and casein proteins (one of the main milk proteins), suspended in a watery surrounding (University of Guelph, 2017). The water is the solution part of this colloid. It contains

2) The glass beaker was placed in the freezer.

3) The temperature of the heavy whipping cream was checked with the thermometer every few minutes until its temperature reached 3˚C.

4) The heavy whipping cream, which was then at 3˚C, was transferred from the beaker to the container.

5) A timer was set for fifteen minutes and the container was shaken consistently for fifteen minutes. A mental note was taken of how the container was shaken so that it could be applied to all trials.

6) Once the fifteen minutes were up, the leftover butter milk was drained from the container with the lid into the garbage disposal, and any milk fat on the lid was scraped off and put into the container with the rest of the milk fat.

7) A Ziploc bag was massed and the measurement was recorded on the bag with the permanent maker

8) The lump of milk fat was transferred to that Ziploc bag.

9) The bag was labeled with the initial temperature of heavy cream (3˚C) and the trial number (1) in permanent marker, and then placed in the refrigerator to firm up.

10) The weigh boat was placed on the electronic balance, and the electronic balance was zeroed to the weigh

Increasing the temperature of the cream does increase the energy of the fat globules and causes more collisions, which ultimately, forms milk fat with more mass in the fifteen-minute time span. The leveling off of the data at 18˚C shows that at that temperature and above, most of the fat globules have already been ruptured; therefore, the heavy cream with the higher temperature will provide milk fat with the most mass possible and heavy cream with a lower temperature will form milk fat with a lower mass because the temperature controls how much energy the fat particles have, which effects the amount and force of collisions, and then the rate at which fat globules form a mass of milk