Petrovets

Milk

Sandra Petrovets Tuesday 2:00pm FOS 4041L 10909 26 February 2013

Petrovets Purpose: The purpose of this lab was to see the effect of pH and temperature on the coagulation of milk, to understand how salt and sugar affect the making of ice cream, and to compare different types of dairy products and dairy substitutes.

Principles of Food Science: Effect of pH, temperature, and rennin on the coagulation of milk o pH: If the pH falls below 5.2, the casein coagulates because the negative charges, from the calcium phosphocaseinate micelles, are neutralized by the positive charges of the hydrogen ions from the acid. The milk curdles as casein salts are formed. These curds are soft and fragile with a high moisture content but low in calcium because the calcium remains in the whey. o Temperature: Whey proteins coagulate at 150oF and are sensitive to heat. When the proteins coagulate they form along the sides of the pan and on the surface. Casein is the major protein and is unaffected by heating during normal cooking temperatures but if the concentration of protein is high, the casein will curdle more easily. o Rennin: An enzyme that is used to clot milk in a two-step reaction. First, rennin cleaves a bond in kappa-casein to form para-kappa-casein with exposed chemical groups. Second, the exposed chemical groups react with calcium to form a curd. Rennin is optimal at 104oF and at a pH of 6.7. These curds would have a low moisture content, majority of the calcium, and will be tough and rubbery.

Petrovets How salt and sugar affect the making of ice cream o Salt: Surrounding the ice cream container with 1 part salt and 8 parts ice, allows

small ice crystals to form quickly and still allows time for agitation to incorporate air during the freezing process. The addition of salt to ice lowers the freezing point of ice and enables freezing because the salt ionizes and this depresses the freezing point of water. The ice-salt solution has a different vapor pressure than the ice and that difference causes the ice to melt to try to establish equilibrium between the two media. o Sugar: Sugar lowers the freezing point of water and a lot of sugar lowers the freezing point too much, which decreases overrun. Sugar depresses the temperature so that freezing can occur and the temperature has to decrease below the freezing point of water for ice cream to be made. Compare different types of dairy products and dairy substitutes o Homogenized milk has a richer texture because the milk fat particles are more evenly distributed. o Reconstituted non-fat dry milks and low-fat milks lack the full-bodied flavor of whole milk because their fat content is reduced. o Evaporated milk has a particular taste and brown color because of the canning process, which causes the lactose to react with the milk proteins. o Sour cream and yogurt have an equal amount of calories as the cream and milk that was used to produce them.

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o Yogurt is milk clotted by Streptococcus thermophiles and Lactobacillus bulgaricus and fermented to a pH of 5.5. o Kefir is fermented milk that is 3% alcohol because of the fermentation of Lactobacillus kefir and it adds CO2. o Acidophilus milk is added with Lactobacillus acidophilus, is not fermented and has a sweet rather than acidic taste.

Petrovets Data:

Table 11-3 Effect of pH and Temperature on the Coagulation of Milk Condition pH Formation of Curd Acid, Chilled 6.5 No. Too small to tell Heated 7 Yes Bland, milky, soft, light Hint of salt, sweet, thicker, creamy Alkaline 7.5 No N/A N/A Plain Curds N/A Taste Creamed Curds N/A

Table of Nutritional Content of Various Milks Calories per Serving Goat Milk Flax Milk DHAFortified Milk Acidophilus 110 Milk 2.5 12 8 25 N/A 30 140 25 130 7 2.5 5 11 0 12 8 0 8 25 25 25 N/A 25 15 30 30 30 Fat (g) Sugar (g) Protein (g) Vitamin D Vitamin (%) B12 (%) Calcium (%)

Petrovets Data Table: Sensory Evaluation of Various Dairy Products and Dairy Substitutes Product: Appearance Texture (Mouth feel) Flavor Acceptability 1= not acceptable 5= good acceptability 5

Chobani Non-Fat Greek Yogurt

White, creamy, thick Yellow, creamy, gooey, medium body White, pale, translucent

Creamy, thick

Tangy, sour

Silk Live! Vanilla Soy Yogurt

Light, creamy, smooth, thickish

Sweet, vanillish

Lifeway Kefir, Non-Fat Plain

Creamy, liquidy, smooth, light

Tangy, sour, bland, bitter

Lifeway Kefir, Lowfat Raspberry Meyenberg Goat Milk

Light pink, smooth, thick

Creamy, liquidy, smooth, light

Sweet, raspberrish, tangy, sour Farmy, milky, bland, goat-like smell,

Light, pale, white, full bodied

Smooth, fullbodied

Good Karma Flax Yellow hint, light Silky, smooth, Very bland, Milk Beverage translucent, neutral thin flaxy, cardboard with Omega-3 taste, watery Horizon Organic Pale, white, a little Smooth, full Sweet, light, DHA-Omega Milk translucent, yellow bodied milky hint None Available None Available None Available Sweet Acidophilus Milk Ice Cream with Light brown, bluish, Icy, melts in Chocolaty, milky, Added Cocoa (1 looks icy, mouth, falls sweet Tbsp.) translucent apart, not creamy

N/A

Petrovets Questions and Answers: 1. What effect does pH have on the coagulation of milk? If the pH of the milk goes below 5.2 the casein begins to coagulate because the positive charges of the hydrogen ions, from the acid, neutralize the negative charges that stabilize the calcium phosphocaseinate micelles. This causes the casein salts to form and the milk to curdle.

The curds are low in calcium because a lot of the calcium remains in the whey and the curds are soft, fragile and have a high moisture content.

2. What is the effect of temperature on the coagulation of milk? Whey proteins begin to coagulate at 150o F because they are sensitive to heat. Casein is unaffected by heat in regular cooking temperatures but when the concentration of the protein is high, casein will curdle more willingly.

3. Discuss the nutritional content of goat milk, flax milk, DHA-fortified milk and acidophilus milk. Be sure to at least mention: calories per serving, fat, sugar, protein, vitamin D, B12 and calcium. Goat milk has the most calories out of all the milks in the chart at 140 calories per servings, compared to flax milk at 25 calories, which has the least calories per serving. DHAfortified milk has 130 calories per servings and acidophilus milk has 110 calories per servings. Goat milk has the most fat at 7 grams and acidophilus milk with flax milk has the least fat at 2.5 grams. DHA-fortified milk has 5 grams of fat. DHA-fortified milk and acidophilus milk both have the highest amount of sugar at 12 grams, goat milk has 11 grams, and flax milk has no sugar.

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Goat milk, DHA-fortified milk, and Acidophilus milk all have 8 grams of protein and flax milk has none. All 4 of the milks have 25% vitamin D and 30% calcium. Flax milk has 25% vitamin B12, DHA-fortified has 15% vitamin B12, and both goat milk and acidophilus milk have no vitamin B12.

4. Discuss the scientific principles of using salt when making ice cream. Making ice cream begins with mixing the ingredients and followed by rapid cooling and freezing. The rapid freezing makes the smooth texture and fine ice crystals that ice cream has. To achieve this outcome, the fast rate of freezing can be made by surrounding the ice cream container with a mixture of 1 part salt and 8 parts ice. Adding salt to the ice enables freezing and changes the freezing point of water. The salt ionizes and it depresses the freezing point of water. The ice-salt solution has a different vapor pressure than the ice and that difference causes the ice to melt to try to establish equilibrium between the two media.

5. How does sugar affect the quality of frozen desserts, such as the ice cream made in lab? Explain in detail. (see chapter 22 in lab manual; chapter 14 in text) Sugar affects the quality of frozen desserts, such as the ice cream made in the lab, because it lowers the freezing point of water and too much sugar lowers the freezing point too much and decreases overrun. Overrun is an increase in volume that occurs when ice cream is frozen with agitation. Sugar depresses the temperature for freezing to happen and so for the ice cream to freeze the temperature has to decrease below the freezing point of water. Also,

Petrovets high concentrations of sugar are used for flavor because when the ice cream is frozen, the flavor is not intense as it would be at room temperature.

Conclusion: In the experiment where the effect of pH and temperature on the coagulation of milk was tested, it was found that there were no curds formed in the alkaline condition and it had a pH of 7.5. The acidic condition had a pH of 6.5 and had really tiny solid particles that formed but it was too small, and did not look like curds, and thus was classified as no curds formed. The heated condition had a pH of 7 and did have curds that formed. The curds were small, fragile, soft and milky. The plain curds tasted bland but the creamed curds were sweet, with a hint of salt, and creamier. Various dairy products were evaluated and it was found that the Chobani Non-Fat Greek Yogurt was a white, creamy, thick, tangy, sour product and has good acceptability. The Silk Live! Vanilla Soy Yogurt was a creamy, thick, light, sweet product with a good acceptability. The Lifeway Kefir Non-Fat Plain drink was liquid, bitter, and bland product that was not as acceptable as the Lifeway Kefir Low-fat Raspberry drink that was sweeter, smooth, creamy, and tangy. The Meyenberg Goat Milk was an earthy, goat-like smelly, full-bodied product that was somewhat acceptable. The Good Karma Flax Milk Beverage with Omega-3 was a translucent, light, bland, and watery product that was not acceptable. The Horizon Organic DHA-Omega Milk was a full-bodied, smooth, sweet, milky product that was well accepted. The Sweet Acidophilus milk was not available to try and the ice cream that was made in the lab was a light

Petrovets 10 brown (because of the added 1 tablespoon of cocoa), icy, translucent, slightly sweet product that was somewhat accepted. The results from our lab were correct. Because we didnt use high fat milk for our ice cream we did not get the smooth texture and rich flavor. We did not use milk solids that would enhance the texture and flavor. This is why we had icy, translucent, slightly sweet ice cream. Next time, we would use milk with a higher fat content and add more sugar because when the ice cream is frozen the flavor is not as intense. For our sensory evaluation, I expected that the dairy alternative flax milk would not have a full-bodied texture or a pleasant flavor because low-fat milks lack the full-bodied flavor of whole milk because their fat content is reduced. The DHA-Omega milk was expected to be full-bodied and sweet because of the higher fat content. The yogurts that we tried did appear to be really thick and clotted which was expected because of the cultures used to ferment the milk. The kefir we tasted was expected to have sour and tangy taste because it too was fermented and is 3% alcohol with added CO2. For the experiment with using the acid, temperature, and alkaline solutions, we expected the acid to produce some kind of curds but it barely produced any forms of curds. For next time, I think that the temperature might have to be watched or instead of letting the temperature chill, we could add the acid while the milk is still hot. The temperature increases curdling as in the heated condition milk outcome. With the heated condition milk, we expected to get soft and fragile curds with a high moisture content because acid was used. Overall, we received the expected outcomes in this lab.

Petrovets 11 References Purity Dairies Web site. Available at: http://www.puritydairies.com/products/milk/sweetacidmilk.html. Accessed March 11, 2013.