e:
How many minutes of shaking cream produced the highest amount of milk fat in grams? What interval of time produced the highest amount milk fat in grams after cream was shaken for 5, 10 and 15 minutes?
Purpose:
The purpose of the experiment was to determine which interval of time in minutes would produce the most grams of milk fat.
Background Information Butter formation is a three step process, starting when a cow is milked. The fresh milk is not pasteurized, allowing the fat globules to reach the surface of the milk. Once this process is complete, the fat is drained off to make cream (https://www.bbcgoodfood.com/glossary/cream). Milk is around 3.5% fat, heavy cream is around 36% fat and butter is roughly 80% fat (http://theweek.com/articles/446138/surprising-science-butter).
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Emulsion occurs when two immiscible liquids mix (http://www.scienceprojectideas.co.uk/science-making-butter.html). Fats are typically hydrophobic and repel away from water. However, cream is made up of triglycerides, which contain phospholipids. This unique form of lipids has both hydrophilic “heads” and hydrophobic “tails.” When cream is shaken, the fat globules are disturbed and the hydrophobic tails separate from the water and milk to form to form clumps of butter (http://www.seriouseats.com/2014/10/the-science-of-whipped-cream-butter-creme-fraiche.html). This immiscible fat became miscible when shaken “inverting” the emulsion