Making+Cheese+Practical+Report

** Producing ricotta cheese using two reactants, milk and vinegar. **
 * __ Laboratory Report on Making cheese __**


 * Introduction ** : Making cheese involves a precipitation reaction, because you’re mixing two liquids together to produce a solid product.


 * Aim ** : To produce cheese and observe its reactions.


 * Hypothesis ** : If the two liquids, vinegar (which contains ascorbic acid) and milk (which contains a protein, casein) react it will then produce some sort of solid that is ricotta cheese


 * Materials ** : Refer to Science Alive 2, Chapter 2, pg. 33

The two liquids reacted to eachother and made a new substance which was ricotta cheese.
 * Results ** :
 * Object: || Weight Mass: ||
 * Beaker || 99.9 ||
 * Milk || 87.5 ||
 * Milk + Beaker || 187.4 ||
 * Petri dish || 7.9 ||
 * Cheese || 20 ||
 * Cheese + Petri dish || 27.9 ||


 * Discussion ** : From the information above we can calculate the percentage of milk that turned into cheese by using this method:

Mass of Cheese // ÷ // Mass of Milk // × // 100 = 20 // ÷ // 87.5 // × // 100 = 22.86% of milk turned into cheese

It would be great to incorporate a word equation showing the reaction. HEAT e.g. Milk (l) (casein protein) + Vinegar (l) à Ricotta/Curds (s) + Whey (l) The reactants, vinegar and milk mixed together using heat produces cheese (curds and whey). The Law of Conservation of Mass states that the weight of reactants should equal the weight of the products. If 22.86% of milk turned into cheese we would expect the remainder to be the liquid component within the products. What factors affect the weight of the cheese?
 * Conclusion ** :