Part I: Characteristics of Milk Report

Sara Katula
Wednesdays 2:00-5:00pm
TA: Trisha Peters
Lab Partner: Karyn Kovass
Lab performed 6 November 2013

Part II: Purpose

Milk is used widely in food preparation. Milk incorporates

moisture into batters and doughs and is an important ingredient in
prepared foods such as cream soups, sauces, puddings, and milk
foams. Milk is also a raw material for fermented milk products such as
yogurt and sour cream (McWilliams pg. 276). Milk can also be
coagulated by the action of the enzyme rennin on the casein micelle.
The enzyme rennin is used to coagulate milk for puddings and
cheeses. The objectives of this lab will compare appearance,
consistency, flavor, aroma, and composition of various commercial
milk products. The experiments in this section will observe and
explain the effect of heat and acid on fresh whole milk and to show
the effect of various flour: milk ratios on the consistency of a white
sauce. In this lab students will gain experience in the preparation of
white sauce, milk foams, and compare the ease of preparation,
stability, and characteristics of various milk foams. There will also be
procedures investigating the effect of temperature on the preparation
of whipped cream. Lastly, there will be procedures to prepare butter
from whipping cream and to compare vanilla puddings made with
whole milk and with a non-dairy milk substitute.
Part III: Methodology
All of these procedures took place in the test kitchen in the
Grover center. Procedure A was sampling each milk product.
Students were to note the appearance, aroma, flavor, and
consistency of each product. Students were asked to read the
labeling on the milk containers and note any differences in the
composition of the various products. Procedure B was observing the
coagulation of fresh milk by the effect of heat and the effect of acid.
The first part of procedure B was observing coagulation of fresh milk
by the effect of heat. First the students put 125 mL whole milk into the
1 qt saucepan and placed over low heat and the saucepan was not
covered. The milk was not stirred or brought to a boil. Then students
continued to heat the milk until a thick skin develops on the surface of
the milk and until a definite precipitate was visible on the bottom of
the saucepan. After the milk was heated the students were to identify
the milk component involved in the formation of a film on the milk
surface; precipitation on the bottom of the saucepan, and the
browning on the bottom of the saucepan. The second part of
procedure B was observing coagulation of fresh milk was the effect of

acid. First, students measured 1 cup of whole milk into a 2-cup glassmeasuring cup. Then students determined the pH of the milk with pH
paper and the pH of the vinegar using pH strips. Then students
added 5 mL of vinegar to and milk and stirred well. The milk was left
to stand for 2 minutes and then students determined the pH of the
milk with pH strips. The milk was observed for any thickening or curd
formation. Students were to repeat steps 3 and 4 six more times until
there was a total of 35 mL of vinegar added to the milk. After all of
these steps were completed students identified the milk component
involved in curd formation by acid.
Procedure C showed the effect of various flour: milk ratios on
the consistency of a white sauce. There were 3 different variations of
the basic white sauce and each lab group was assigned to a different
variations. The first variation was adding 1-tablespoon all-purpose
flour and the second variation was using 3 tablespoons all-purpose
flour. The third variation was using 1-cup skim milk. All of the
variations were changes to the basic white sauce recipe. The
ingredients for the basic white sauce were 2 tablespoons all-purpose
flour, 2 tablespoons butter, teaspoon salt, and 1-cup whole milk.
The first step was to melt butter in a 1-quart saucepan over low heat.
Then the flour and salt was added and this mixture was called a roux.
The roux mixture cooked for 3-5 minutes until the roux bubbled. Next,
the milk was gradually stirred into the mixture cooked over medium
heat until the mixture thickened. After the sauce thickened, the
mixture was to continue cooking for two more minutes. Students were
to determine the viscosity of the sauce using the Brookfield
Viscometer when the sauce cooled to 120 degrees Fahrenheit.
Finally, a line-spread test was performed on the white sauce and the
results were recorded.
Procedure D was to prepare and compare vanilla puddings
made with whole milk and with a non-dairy milk substitute. There
were also three different variations of the basic recipe of the vanilla
pudding. The ingredients used for the basic recipe of the vanilla
pudding was 1/3 cup granulated sugar, 3 tablespoons cornstarch, 1/8
teaspoon salt, 2 cups whole milk, 1 tablespoon butter and 1 teaspoon
vanilla extract. The first variation was using reconstituted dry milk
instead of whole milk and the second variation was using soy milk
instead of whole milk. The third variation was using 1 cup of whole
milk instead of 2 cups. The first step of the basic vanilla pudding
recipe was to mix the sugar, cornstarch and salt in a 2-quart

saucepan. The milk was stirred in gradually while the mixture was
being whisked constantly to prevent clumps. The mixture was cooked
over medium heat and brought to a boil for one minute. It was
important to make sure the mixture did not overcook. After, the
pudding was removed from the heat and the butter and vanilla was
stirred in. Then the pudding was chilled in the refrigerator before
serving.
Procedure E was comparing the ease of preparation, stability,
and characteristics of various milk foams. There were 5 variations to
the milk foam recipe. The five variations were cold bowl, warm bowl,
evaporated milk, Non-fat dry solids, and buttermilk. First, students
beat 125 mL of cream or milk with electric mixer at high speed until
the whipped cream thickened. Then the whipped foam was put into a
large blue funnel, lined with filter paper and supported in a 100 ml
graduated cylinder. The height of the foam in the funnel was
measured by probing with a ruler and again after 30 minutes then
recorded.

Part IV: Results

Type of
Milk
Goat Milk
Soy Milk

Appearance

Aroma Flavor

White/Bubbly Sour
Yellow/white Sweet

Milk after taste

Sweet/Bland

Consistency
Thin
Thin

Kefir
Almond
Milk
Coconut
Milk
Rice Milk

Yellow/white Sour
Brownish/Tan None

Tangy
Very Thick
Sweet/Bland/Nutty Thick

Very White

Bland

Sweet/Coconut

Thin

Bland

Sweet/Rice

Very thin

Whole
Milk
Fat Free
Milk
Skim Milk
1% Low
Fat Milk
2% Low
Fat milk
Vitamin D

Very
liquidy/White
Yellow/White

Sour

Sweet

Thick

Less
Yellow/White
White
White

Bland

Bland

Thin

Bland
Sour

Watery
More watery

Thin
More thin

White

Not
strong
Not
strong
Very
sour

Bland

Thinner

Bland/after taste

Thin

Sour/tangy

thick

White

Buttermilk White

Procedure A was sampling each milk product. Each student

was to note the appearance, aroma, flavor, and consistency of each
milk product. The appearance was either white or a white-yellow color
as shown in the table above. The aroma was sweet, sour or bland.
The flavor of the milks depended on the type of milk product. For
example Whole milk was sweeter than fat free milk. Almond milk
tasted nutty while coconut milk tasted like coconut. The consistency
was thin or thick depending on the type of milk.
Procedure B was observing the coagulation of fresh milk by the
effect of heat and the effect of acid. The first part of this procedure
was observing the coagulation of milk by the effect of heat. The
results of the first part of procedure B were identifying the milk
components involved in the following changes: formation of a film on
the milk surface; precipitation on the bottom of the saucepan, and the
browning on the bottom of the saucepan. The milk component

involved in the film on the milk surface was casein. The milk
component involved in the precipitation on the bottom of the
saucepan was Whey. The milk component involved in the browning
on the bottom of the saucepan was Whey.

Figure 1. Bar graph showing the observation of coagulation of fresh

milk by the effect of acid. By Brannon, R.G. 2013. Laboratory Manual
for Nutrition 2200 pg 89.
The second part of procedure B was observing the coagulation
of fresh milk by the effect of acid. 5 mL of vinegar was added to the
milk and then stood for 2 minutes. Each student repeated steps 3 and
4 six more times until a total of 35 mL of vinegar has been added to
the milk. The vinegar was added by 5 and the pH was taken after
each one. The pH was 6.5 when 5 mL was added to the milk. The pH
lowered to 5.0 when 10 mL of vinegar was added to the milk. The pH
stayed at 4.5 when 15 mL, 20 mL, and 25 mL was added to the milk.
When 30 mL of vinegar was added the pH lowered to 4.0 and stayed
at 4.0 when 35 mL of vinegar was added. The milk component
involved in curd formation by acid was casein. These are the results
for part 1 and part 2 of Procedure B.

Figure 2. Bar graph showing the viscosity measurements using the

Brookfield Viscometer of the different variations of the Basic White
Sauce. By Brannon, R.G. 2013. Laboratory Manual for Nutrition 2200
pg 89.
Procedure C was observing the effect of various flour: milk
ratios on the consistency of a white sauce. The variations of the basic
white sauce were created and then the viscosity of the sauces was
measured by using the Brookfield Viscometer when the sauce cooled
to 120 degrees Fahrenheit. Then a line-spread test was performed on
the white sauce. The basic white sauce recipe measured a 14 for the
line-spread test and 6,100 cP for the Brookfield test. Variation 1 was
not made in this procedure. Variation 2 measured a 5 for the linespread test and 17,000 cP for the Brookfield test. Variation 3

measured a 23 for the line-spread test and 1,350 cP for the

Brookfield test. Variation 4 measured a 15 for the line-spread test and
2,745 cP for the Brookfield test. These are the results for Procedure
C.

Variation
Basic
Reconstituted
dry milk
Soy Milk
Goats Milk

Appearance
Yellow/white
watery
Yellow/White
Thick, Chunky
Yellow/golden
White/Cream
color

Flavor
Sweet/ Vanilla

Texture
Watery liquid

Vanilla Flavor
Sweet
More Bland
Very sweet
Vanilla
Very sweet

Jello-Like Thick
Gooey
Thick Smooth
Smooth
Soft

Procedure D was preparing and comparing vanilla puddings

made with whole milk and with non-dairy milk substitute. The basic
recipe of vanilla pudding was made as well as three variations of the
recipe. Variation 1 was using reconstituted dry milk instead of whole
milk. Variation 2 was using soymilk instead of whole milk. Variation 3
was using 1 cup of whole milk instead of 2 cups. The basic recipe
appeared as a yellow-white color and had a sweet vanilla taste. The
texture of the basic recipe was more of a watery liquid. Variation 1
with the reconstituted dry milk instead of whole milk appeared as a
yellow-white color and was thick and chunky. This variation was a
sweet vanilla flavor and the texture was more jello-like, thick and
gooey. Variation 2 with the soy milk instead of the whole milk and had
a yellow-golden color. The flavor was blander but still sweet and the
texture was thick and smooth. Variation 4 was using goats milk
instead of whole milk and was a white-cream color. This variation had
a very sweet vanilla flavor and the texture was smooth and soft.
These are the results for procedure D.

Figure 3. Bar graph showing the measurements of the height of the

foam in the funnel and the volume of liquid in the cylinder. By
Brannon, R.G. 2013. Laboratory Manual for Nutrition 2200 pg. 90.

Procedure E was observing and comparing the ease of

preparation, stability, and characteristics of various milk foams. The
whipped foam was placed into a large blue funnel lined with filter
paper and supported in a 100 ml graduated cylinder. The height of
the foam was measured by probing with a ruler and again after 30
minutes. There were 5 variations. The first variation was with a cold
bowl and the whipping time was 3 minutes. The original height was 2
inches and the height after 30 minutes was 6 centimeters. The
drainage was 0ml. Variation 2 was with a warm bowl and the
whipping time was 30 seconds. The original height was 2 inches and
the height after 30 min was 1.75 inches. The drainage after 30
minutes was 0ml. Variation 3 was using evaporated milk and the
whipping time was 2 minutes. The original height was 30 centimeters
and the height after 30 minutes was 1 centimeters. The drainage after
30 minutes was 108 mL. Variation 4 was with reconstituted Non-fat
dry milk solids and the whipping time was 20 seconds. The original
height was 5 centimeters and the height after 30 minutes was 0
centimeters. The drainage after 30 minutes was 124 ml. Variation 5
was with buttermilk and the whipping time was 10 minutes. The
weight of the butter was 110 grams and the volume of the buttermilk
was 112ml. These are the results for procedure E.
Part V: Discussion
Milk is a complex fluid that contains a remarkable array of
chemical compounds dispersed in an aqueous medium. Its nutrient
content varies from species to species, from breed to breed,
seasonally, and even from the beginning of the milking process to the
end of the process. In the United States, cows milk is used most
commonly as a beverage and in food preparation (McWilliams pg
295). There are many different types of milk products available.
Commercial buttermilk is produced by adding a bacterial culture to
fluid milk, which converts some of the milks lactose to lactic acid.
Evaporated milk is fresh fluid milk from which 50% of the water has
been removed. Sweetened condensed milk is a concentrated milk
product that contains 44% sucrose and is processed with a less
severe heat treatment (Brannon pg 85). During procedure A I noticed
that all of the different samples of milk products at different flavors
and textures. Some milk was sweeter and some were sour. There

was also a big difference between the tastes of whole milk and
reduced fat milk especially skim milk. In procedure B the coagulation
of fresh milk by the effect of heat took a lot longer than by the effect
of acid. I was not surprised by the pH becoming more acidic as more
vinegar was added to the milk. The two major classes of milk proteins
are caseins and whey and these two proteins play a major role in the
coagulation of fresh milk. Casein is affected little by heat, but is
affected greatly by the addition of acid. Whey on the other hand is
affected little by acid and is affected greatly by the addition of heat.
The denatured whey proteins precipitate to the bottom of the pan
when milk is heated and can cause scorching (Brannon pg 85). Fluid
milks do not form stable foams but undiluted, chilled evaporated milk
and nonfat dried milk solids can be whipped into foams that can be
stabilized with gelatin or gums so they can be used in food products
(McWilliams pg 321). In procedure E the whipping time was the
longest when the mixture was processed in a cold bowl then when it
was processed in a warm bowl. The variations using evaporated milk
and Reconstituted Non-Fat Dry milk solids took less whipping time as
well. The variation with the buttermilk took the longest whipping time
at 10 minutes. Milk will always be used widely in food preparation.
Part VI: Summary and Conclusion
In conclusion, milk is a means of incorporating moisture into
batters and doughs and is an important ingredient in prepared foods
such as cream soups, sauces, puddings and milk foams. Milk is also
a raw material for fermented milk products such as yogurt and sour
cream. This lab taught students how to compare appearance,
consistency, flavor, aroma, and compositions of various commercial
milk products. It also gave students the experience on the
coagulation of fresh milk by the effects of heat and acid. Students
also gained experience in the preparation of a white sauce and the
preparation of white foams. A lot of times people only think of cows
milk when they think of milk and milk products but in this lab there are
many different kinds of milk products introduced. Students learned
about all of these different milk products through all of the procedures
done in this lab.

Works Cited
McWilliams, Margaret. Foods: Experimental Perspectives. 7th edition,
Pearson Education, Inc. New Jersey 2012 pp 295-315
Brannon, Robert G. Laboratory Manual for Nutrition 2200, 2013 pp
86-92