Experimental Food Study Laboratory Notebook
Dessire Barrientos
DFM357-Fall 2014
San Francisco State University
Table of contents:
1. Basic Measurement techniques – lab #1 2-6
2. Sensory evaluation- Lab #2 7-14
3. Crystallization of Sugar – lab #3 15-24
4. Thickening Agents- Lab #4 25-29
5. Mystery Fiber- Lab #5 30-33
6. Fats and Oils- Lab #6 34-37
7. Milk Proteins – Lab#7 38-43
8. References 44
Tittle: Basic Measuring Techniques/Lab #1
Date: 9/05/2014
Laboratory conditions: normal
Purpose
the purpose of the lab was to practice different ways of
measurement in certain products such flour, sugar fats, and salts
as well as to observe how these different techniques affected the
results.
Experimental procedures
Professor Marian Smitt provided the instructions for lab #1
which are listed in tables’ #1-3. In the basic measuring techniques
lab, students measured a variety of common household baking
products three times.
Discussion
One will assume that measuring a specific product in different
times will give the same weight result. However, this experiment
proved that an individual’s techniques introduced uncontrolled
variables into an experiment (McWilliams, 2012). During this
experiment, my partner and I carefully followed each step so fewer
errors occurred. After collecting all the data, more noticeable
differences were observed in the flours trials than the sugars,
fats and salt. This could be due to the different ways of measuring
different products as well as the individual’s techniques. On the
flour trials, a-1 and a-3 showed a vast difference in results
because of the style used to measure such product. Since it is
stated that the sifted flour on a-3 could not be packed or shaken,
the total volume of such product weighted less than a-1. Moreover,
table-2 showed the different trials of sugars that were packed and
unpacked as well. In all of the trials except trial 2, the unpacked
sugar had a higher weight than the unpacked one since it had more
volume measure. For trial 2 on c-1 and c-2 the inverse on weight
occurred. Once again, this could be due to the person’s perception
on the instruction provided as well as his/her abilities on
preforming such a task. With regards to fats and oils, different
weights were documented for hydrogenated, butter and liquid fat.
The one that should a slight difference in weight throughout its
trials was oil (d-1). This difference could due the human error
upon purring or the scraping of the oil from the measuring cup
which can create a yield loss and affect its weight. The experiment
that had an overall stable average in its own category was table#3.
On the three different trials, table, kosher and sea salt had an
average on 4.0, 2.0 and 2.9 g respectively. However, out of all
them, table salt (e-1) showed a higher average weight in comparison
to kosher (e-2). Kosher salt grain size is usually coarser lacks of
additives and it is not refined which makes it less dense in
comparison to table salt (Zeratsky, Katheryn,n.d). Furthermore,
table salt is more heavily processed and contains additives such as
iodine to prevent its clumping (Zeratsky, Katheryn, n.d). These
additives add a significant amount of weight which it can be
clearly seen in the average results on table 3.
In conclusion, this experiment showed that even the same
products have in consistency within each trial. Everything depends
on the type of product, the technique used to measure and the
perspective of the individual. All these variables can affect the
final result on the data taken which makes it difficult for a
research to have a solid and consistency information.
Results
Basic Measuring Techniques
1 cup
Table#1
Trial 1
Trial 2
Trial 3
Average
1
a-1
Bread flour, unsifted, fill cup by a spoon
123.8g
124.5g
125.3g
123.9g
2
a-2
Bread Flour, unsifted, minus 2 tablespoons
103.8g
105.9g
99.5g
103.1g
3
a-3
Bread Flour, sifted, lightly fill cup by a spoon, no packing or
shaking. Level top with edge of a straight knife or spatula
120.4g
122.0g
115.4g
119.3g
4
a-4
All purpose flour, sifted, packed and tapped into a cup with a
spoon
121.2g
114.3g
115.5g
117.0g
5
a-5
All purpose flour, sifted lightly fill cup by spoon, no packing
or shaking. Level top with edge of a straight knife or spatula,
then minus 2 tablespoons, level top with edge of a straight knife
carefully.
99.0g
93.4g
89.8g
94.07g
6
b-1
Water
260.6g
260.3g
258.1g
259.7g
¼ cup
Table#2
Trial 1
Trial 2
Trial 3
Average
7
c-1
Brown sugar, packaged and tapped into a cup with a spoon
29.0g
25.5g
29.4g
28.0g
8
c-2
Brown sugar, lightly fill cup by a spoon, no packing or shaking.
Shake and level top with edge of straight knife or spatula
25.2g
26.2g
25.6g
26.0g
9
c-3
Granulated sugar or powder sugar, fill cup by a spoon
23.4g
23.4g
24.3g
23.7g
10
d-1
Hydrogenated fat
38.3g
38.0g
41.5g
39.3g
11
d-2
Oil
76.4g
66.4g
71.5g
71.4g
12
d-3
Butter
45.9g
40.1gg
36.4g
40.8g
1 teaspoon
Table#3
Trial 1
Trial 2
Trial 3
Average
13
e-1
Table salt
3.8g
3.9g
4.3g
4.0g
14
e-2
Kosher salt
2.1g
1.7g
2.1g
2.0g
15
e-3
Sea salt
3.0g
2.8g
2.9g
2.9g
Title: Sensory Evaluations/ Lab #2
Date: 09/12/14
Laboratory conditions: normal conditions
Purpose
The purpose of this experiment was to experience a sensory
evaluation of primary senses such as sight (color), odor, taste and
texture on different products and how it can be measured through 4
different evaluation tests; the paired comparison, triangle ,
duo-trio and hedonic scale
Experimental procedures
Ten testing stations were already set-up upon arrival to the
lab. Lab partners were move from station to station to test tasting
for different variables. For each series, each person had to pour a
one –teaspoon sample into a clean cup, taste and evaluated
according to the testing method indicated. Cleansing our palate
with water between samples was stipulate. After we tasted and
evaluate each tasting with the method assigned, we recorded our
taste perceptions, accordingly.
Discussion
Definition:
Subthreshold: concentration of a taste compound at a level that
is not detectable but can influence other taste perception(
McWilliams, 2012).
After finishing this lab experiment, I realized that sensory
evaluation can be challenging. Even though this evaluation had to
be done in silence, some of my classmates were talking among each
other. Consequently, their opinions made it difficult to have a
clear perception of my senses. For that reason, training panelist
are more desirable in specific types of tasting evaluations than
untrained so they can by more objective on their results. Taste
perceptions involved different components such as the olfactory
receptors, the oral cavity and the test buds that are in our tongue
and all over the oral cavity (in kids). Approximately, a person has
around 10,000 taste buds which the taste of food is perceived (Mc
Williams, 2012). In addition, these taste buds are responsible for
our four basic tastes; salty, bitter, sweet and sour. Moreover,
There is a fifth taste identified as umami which enhances savory
qualities of flavor but doesn’t have a specific taste itself. Along
with these fives taste senses, smell, taste, sight, touch and sound
are required for sensory testing to perceive an overall flavor.
Finally, there are different compounds in food that affects the
subthreshold levels in foods which can influence our overall
perception of taste. For example, subthrehold levels of salt
enhance the sweetness in a sugar solution or reduces the sourness
of an acid (McWilliams, 2012). Similarly, acid at a subthreshold
levels increase the saltines of sodium chloride. The opposite is
say of sugars which at subthreshold levels reduces saltiness,
sourness and bitterness (McWilliams, 2012)
For series A, each student had to identify the 5 primary taste
sense: bitter, sour, sweet, salty and umami using the pair
comparison sensory test which helps the taster identify a specific
characteristic assigned. The person is asked to test the two
samples presented to identify the sample with the greater amount of
the characteristic being measured. This test has 50-50 % chances of
being correct. Acid will enhance the sweetness of a sweet product.
However, it had the opposite effect on me. I found trial number
142(more sweet) with fewer flavors than trial #293.
For series B, the effect of acid on sweetness based on the
paired comparison sensory test was performed. Although citric acid
at threshold is supposed to increase the sweetness of sucrose, it
did not have that effect on my perception. I found trial number
142(more sweet) with fewer flavors than trial #293. Professor
Christine Batten mentioned that taste buds decrease over time to
half the amount in adults and even more in older adults (September,
2014). For that reason, I could not identify the sweeter product on
these products.
For series C, the effect of salt on sweetness using the triangle
sensory test was evaluated. The triangle sensory test occurs when
all the three samples are given at the same time. Then, the tester
must identify the odd sample perceiving by his/her sense. This
sensory testing have a 33.3 % chances of being right which reduces
the chances of guessing. For this section, my answer correlated
with the answer key provided. This result proved that subthreshold
levels of salt will increase the sweetness of a product.
Series D shows the results of the effect of sugar on saltiness
using the paired comparison sensory test. The data clearly showed
that sugar will decrease the saltiness on different products since
the answer key shows that #876 is less salty than #190.
Series E measures the effect of sugars on sourness (acidity)
utilizing the pair comparison sensory test. Sugar decreases
sourness as proven by sample #453 containing citric acid + sucrose
which made it less sour than #186 which only had citric acid.
Series F evaluated the effects of sugar on bitterness using the
pair comparison sensory test. As mentioned earlier, sugar will
decrease the effect of bitterness. For sample #458 which contained
caffeine + sugar resulted less bitter than sample #739 that
contained only caffeine.
Series G showed the effect of a different type of sugar using
the duo-trio test. In this particular test, the control sample is
presented first. Then, it is followed by two samples, one of which
is the same as the control. The tester is requested to identify
which of the last two samples is different from the control. This
test has a 50-50 % chance of being right. On this particular
section, it took quite some time to identify which one was the same
as the control. I could not recognize the flavor of the third
sample so I got the incorrect answers. One of the problems of being
unable to detect agave syrup is that I never had such a product
before so for me all of them tasted like sucrose.
Series H calculated the effect of above threshold levels of salt
on sweetness using the triangle test. Samples #253 and 129
contained sucrose plus several amount of salt which made them
easily to identify. On the other hand, sample #308 was assigned as
the different sample since it was the only one that contained only
sucrose. These results prove that going above the threshold will
decrease the sweetness of products.
Series I was based on the effect of processing methods on the
flavor of lemonade using the scale sensory test. On this segment, I
discovered that I found frozen lemonade better. This result could
be doing the dilution that can occur upon freezing which also make
it less sour. The one that I like the least was the fresh lemonade
since it had a really citrus almost bitter taste.
Series J was on the effects of color on flavor. My partner and I
thought we were going to get different flavors from the different
colors. For example, we thought that the orange color was going to
have a tangerine flavor and the green color was going to be more
citrus. However, all the jelly beans had the same lemon taste which
caught us by surprise.
Series K was the effect of genetic predisposition on tasting
PTC. At First, I thought I was going to eat paper so I grabbed a
bigger piece. However, as soon as I felt the strong bitter taste I
had to take it out of my mouth. This section proved assumptions on
how certain foods look might not be the same to how they taste.
Lastly, Series L measured the perception of flavor without
visual cues. On this area, my jelly bean had a strawberry smoothie
flavor; however, its color was blueberry green. If I had to base it
on color, I would have expected the sweet flavor I got.
Results
Series A: Identification of the Primary tests
Table 2.1
Identification
Bitter
Sour
Salt
Sweet
Umani
individual
372
798
569
825
281
Correct Key #
372
798
569
825
281
Series B: Effect of Acid on Sweetness: Paired Comparison Sensory
test
Table 2.2
Identification
Less Sweet
More Sweet
No difference
Individual
142
293
Correct Key #
293
142
Series C : Effect of Salt on Sweetness: Triangle Sensory
Test
Table 2.3
Identification
Two of the same
Different Sample
Different Sample: less sweet
Individual
621-879
256
879-621
Correct Key#
621-879 (sucrose only)
256 -sweeter ( sucrose+ salt)
879-621
Series D: Effect of Sugar on Saltiness: Paired Comparison
Sensory Test
Table 2.4
identification
Less Salty
More Salty
No difference
Individual Key
876
190
Correct Key #
876
190
Series E: Effect of Sugar on Sourness (acidity): Paired
Comparison Sensory Test
Table2.5
identification
Less Sour
More Sour
No difference
Individual
453
186
Correct Key #
453
186
Series F: Effect of Sugar on Bitterness: Paired Comparison
Sensory Test
Table 2.6
Identification
Less Bitter
More Bitter
No difference
Individual
468
739
Correct Key #
468
739
Series G: Effect of a different type of Sugar: Duo-Trio Test
Table 2.7
identification
ingredients
individual
438-724 (sugar), 222 (sweet but unable to recognize the
product)
Correct Key
222-438= sucrose. Both the same
724=agave syrup, sweeter with bitter after taste
Series H: Effect of Above Threshold Levels of salt on sweetness:
triangle test
Table 2.8
Identification
Identical to standard
Sweeter less sweet
Individual
253-129
308
Correct Key
129-253
308
Series I: Effect of Processing Method on the Flavor of Lemonade
Consumer Preference Hedonic Scale Sensory test.
Table 2.9
Frozen Lemonade
Like Moderately
Dried Lemonade Mix
Like Slightly
Fresh Lemonade
Dislike Slightly
Series J: Effect of Color on Flavor
Table 2.10
Code
Flavor
Answer Key
382
Lemon (sour taste)
lemonade
296
Lemon( sour taste)
lemonade
432
Lemon (sour taste)
lemonade
871
Lemon (sour taste)
lemonade
.
Series K: effect of genetic predisposition on tasting
Phenylthiocarbamide (PTC)
Taste a PTC taste paper. Do you taste anything, and if you do,
what is the quality?
Series L: Perception of flavor without visual cues:
Have your lab partner choose a jelly bean flavor for you. With
your eyes closed, have your partner place the jellybean in your
palm. Eat the jellybean. Guess what flavor it is and compare it to
the actual flavor. Describe what happened.
Title: Crystallization of sugar / Lab #3
Date: 9/19/2014
Laboratory conditions:
During this lab there were different types of thermometers which
made it difficult for the students to learn its appropriate use.
For instance, some of the students did not take the cap of the
thermometers which gave them a different temperature reading while
making Fudge. Since temperature has a critical role in candy making
some of the experiments, some of the products could not be made on
time for tasting.
Purpose
This lab focused on creating different types of candies
(crystalline and non-crystalline) while adding different variables
such as temperature of beating or adding other ingredients which
can affect the candies’ crystallization.
Procedure
Professor Maryann Smitt provided the procedure on the lab
instruction’s handout #3.
Discussion
The candy making process is delicate and requires accurate
temperature reading since heat is an important component to ensure
an optimal candy formation. Acid such as cream of tartar is used in
the production of crystalline cadies. They promote inversion
(hydrolysis) of the sucrose molecules in boiling sugar solutions
which create equal amounts of glucose and fructose in the solution.
The extent of inversion accomplished by the acid during the boiling
period is directly related to the rate of heating (McWilliams,
2012). A candy that is boiling slower will have more inversion of
sugars which will produce a smooth, sweeter and more desired candy
product. After the heading process, beating is initiated to provide
separation of crystal as they try to aggregate with each other.
This technique is ideal in a candy solution that has reached its
desired degree of supersaturation of 45°C. The final product will
be a smooth, almost velvety feel in the mouth (McWilliams, 2012).
On table 3.1, the different beating’s temperatures affected the
texture of the fondant. 1-c showed a smoother texture and softer
consistency in comparison to 1-a or 1-b.
Moreover, corn syrup can provide a variation on our candy
results. With a combination of glucose and hydrolyzed starch, corn
syrup help create a greater texture on crystalline candies which it
will produce larger crystal aggregates As a consequence, corn syrup
will enhance the solubility of sucrose and will decrease
crystallization (“Crystallization”, 2012 ). As a consequence, it
will create a smoother texture and decrease its consistency on the
fondant product. Table 3.1 showed that corn syrup fondant had the
characteristics discussed while fondant made out of sugar at 40° C
(1-c) had more firmness and structure.
Another factor that can alter our candy results is fat. Cream is
considered an interference substance that affects the crystal
formation by creating less unorganized, small crystals which can be
seen in products such as fudge. As a result, fudges contain a
grainer texture. If water is only used, more organized crystal
formation is more visible. The size and quantity of crystal will be
more visible since they are able to interact with each other in the
cooling process. This creates a rougher paste product upon beating
at the right temperature.
Other characteristic seen in this experiment was the different
color produced when using cream of tartar vs corn syrup. As seen on
Table 1, (a-1 and a-2) Fondant made with cream of tartar contained
a whiter color texture. In contrast, fondant made with corn syrup
will have a more pale yellow color due to the different ingredients
and their different forms to create a smoother texture.
During this lab, we also got to make different fudge with
different levels of temperature and beating time as seen on table
3.2. All the fudges contained different interference substance such
as milk, cream, eggs whites and chocolates. As a result, the
texture, the color and the consistency got affected. For example,
the longer the fudges were beating the smoother the texture it got
since it allows a constant distribution of small aggregates of
crystals. Furthermore, the microwave samples on table 3.2, were
beating at 106.2° C, 106.9° C and 106.4° C respectively. With the
different temperatures variations, the 3 different fudge samples
had unique characteristics. They were either grainy or elastic
texture and had a firmer consistency due to the lack of
supersaturation point desired for crystallization. Once again,
temperature is critical in candies formation to control
crystallization. Absolutely no nuclei should be available while the
candy is cooling to its desired degree of saturation. Also, candy
cannot be disturbed in the cooling process to prevent early
crystallization and larger crystal formation. As the sugar is
cooked, water boils away and the sugar concentration increases. The
highest temperature that the sugar reaches tells you what type of
consistency it will have when it cools (“the cold water candy
test”,n.d). This will provide different stages in candy making. For
example, a temperature of 234-240 F (soft ball stage) will be ideal
to create fudge. Also, a temperature of 242-248 F (firm ball stage)
is ideal for caramel candies. On microwave fudges, it is difficult
to control temperature so all three samples had a harder, firmer
ball stage which it is not ideal for fudges.
Amorphous candies are boiled at higher temperature which creates
a higher concentration of sugar in combination with other
interfering agents. As a result, it produces a viscous candy as
soon as they are removed from the heat and prevents the formation
of sugar crystals (McWilliams, 2012). These results are visible,
different harder caramels, peanut brittle and lollipops on table
3.3. The use of different milk products affects the consistency,
texture and color of a product. The more interferences substances
the smother and softer a caramels gets. Although it prevents
crystallization, it adds softness to the products because of the
fat content. For that reason, evaporated cream was smoother than
light cream since its fat content is higher. One the other hand,
Peanut brittle was the harder of the two. One peculiar observation
was the small holes it developed when cooling. This is due to the
Aeration by gas- activated medium with the reaction of sodium
bicarbonate (Jones & Beecher, 1995). High viscous masses such
as peanut brittle have the ability to hold air bubble when the
acids of the candy react with the sodium bicarbonate.
Lab instruction’s handout #3- Crystallization
Instruction for Table 3.1
A. Fondant
250 g water0.4 g cream of tartar or
400 g sugar 41 g light corn syrup
General Directions:
Before beating, rinse plate with cold water. Dry plate. Place
thermometer with mercury column up on a plate (on wire rack), and
tape thermometer in position. Pour candy on plate to cool. Leave
undisturbed until desired temperature is reached (don’t move or
jar!!). Beat with a heavy spoon or heavy mixer.
Procedure:
Mix ingredients, stir, and heat to boiling point on high heat.
Turn heat down to medium. Cook without stirring to temperature
indicated in your variable. Wash crystals from sides of pan as they
form, or cover pan a few minutes while cooking to dissolve them.
Pour mixture onto a prepared plate as indicated under general
directions. Cool to temperature indicated in your variable. When
cooled appropriately, stir and work back and forth until mixture is
white and creamy. Then knead until smooth.
1. Effect of temperature of beating
Procedure: Prepare 1½ times recipe.
Read general directions (use cream of tartar in place of corn
syrup)
Cook to soft ball stage: 1140C (2370F). Divide cooked fondant
between three plates:
Variables:
a. Beat immediately
b. Cool to 70 oC (1580F); beat as indicated above
c. Cool to 40 oC (1040F); beat as indicated above
A. Fondant
250 g water0.4 g cream of tartar or
400 g sugar 41 g light corn syrup
General Directions:
Before beating, rinse plate with cold water. Dry plate. Place
thermometer with mercury column up on a plate (on wire rack), and
tape thermometer in position. Pour candy on plate to cool. Leave
undisturbed until desired temperature is reached (don’t move or
jar!!). Beat with a heavy spoon or heavy mixer.
Procedure:
Mix ingredients, stir, and heat to boiling point on high heat.
Turn heat down to medium. Cook without stirring to temperature
indicated in your variable. Wash crystals from sides of pan as they
form, or cover pan a few minutes while cooking to dissolve them.
Pour mixture onto a prepared plate as indicated under general
directions. Cool to temperature indicated in your variable. When
cooled appropriately, stir and work back and forth until mixture is
white and creamy. Then knead until smooth.
2. Effect of addition of other sugars
Procedure: Prepare ½ recipe
Read general directions (use corn syrup in place of cream of
tartar)
Cook to soft ball stage: 114oC (2370F). Cool to 40 oC (1040F)
before beating
Effect of cream in place of water
3. Cream Fondant
245 g half & half cream
400 g sugar
0.4 g cream of tartar
Procedure:Read general directions. Mix ingredients and heat on
medium heat, stirring constantly until mixture boils. Adjust heat
so that it continues to boil but does not scorch. Wash crystals
from side of pan. Cook to 114oC (1140F). Pour onto plate and cool
as indicated in general directions. Cool to 60oC (1400F). Stir
until creamy and knead until smooth.
B. Fudge
70 g evaporated milk 1.5 gsalt
225 g sugar35.5 g baking chocolate (1 sq. = 28 g)
45 g water19 gmargarine
27 g light corn syrup2.5 gvanilla extract
Procedure:Mix sugar, milk, water, corn syrup, salt, and
chocolate. Cook and stir over medium heat until sugar dissolves and
chocolate melts. Cook to temperature indicated in experiment below.
Add vanilla. Add margarine. Remove from heat. Cool as indicated in
experiment below. Beat until candy is creamy and goes from glossy
to dull. Pour quickly into oiled pans, making a ¾ to 1-inch
layer.
1. Effect of temperature of cooking: Correlation of end point
temperature and concentration
Procedure: Prepare 1 ½ times recipe
a. Pour out ½ recipe at 110oC (2300F); cool to 40oC (1040F);
beat with heavy mixer
b. Pour out ½ recipe at 113oC (2350F); cool to 40oC (1040F);
beat with heavy mixer
c. Cook ½ recipe at 118oC (2440F); pour out; cool to 40oC
(1040F); beat with heavy mixer
Instructions for table 3.2
B. Fudge
70 g evaporated milk 1.5 gsalt
225 g sugar35.5 g baking chocolate (1 sq. = 28 g)
45 g water19 gmargarine
27 g light corn syrup2.5 gvanilla extract
Procedure:Mix sugar, milk, water, corn syrup, salt, and
chocolate. Cook and stir over medium heat until sugar dissolves and
chocolate melts. Cook to temperature indicated in experiment below.
Add vanilla. Add margarine. Remove from heat. Cool as indicated in
experiment below. Beat until candy is creamy and goes from glossy
to dull. Pour quickly into oiled pans, making a ¾ to 1-inch
layer.
2. Effect of temperature of beating and speed of beating on
crystal size
Procedure: Prepare 1 ½ times recipe. Cook to 113oC (2350F)
Variables:
a. Beat immediately on low speed
b. Cool to 40oC (1040F); beat on low speed
c. Cool to 40oC (1040F); beat on high speed
3. Microwave Fudge
200 g sugar20.5 g light corn syrup
28.2 g cocoa60 gmargarine
78 g half & half cream7.5 gvanilla extract
Procedure: Lightly butter plate. Mix sugar and cocoa in 2 qt
Pyrex bowl. Add half & half, corn syrup, and margarine. Cook
for time specified below. Remove immediately. Add vanilla, place
thermometer into bowl, and record temperature after 1 ½ min. Pour
into mixing bowl of electric counter-top mixer. Beat on high speed
until mixture goes from glossy to dull. Pour onto plate.
Variables:Prepare one recipe for each variable
a. Cook on high 3 minutes, then cook on medium 5 minutes
b. Cook on high 3 minutes, then cook on medium either 4 ½ - 5 ½
minutes
C. Divinity:
255 g sugar1.5 g salt
61.5 g light corn syrup 6.2 g egg white
75 g water2.5 gvanilla extract
Effect of protein addition
Procedures: Cook sugar, syrup, water, and salt to hard-ball
stage (127oC) (2600F). Using electric counter-top mixer, beat egg
whites until stiff peak is reached. Pour slightly cooled sugar
solution over egg whites while constantly beating on high speed.
Beat until candy holds its shape. Add vanilla. Pour into oiled
pans. Cut into squares when cold. Candy may be formed into
irregular pieces by dropping it from tip of spoon onto wax
paper.
Instructions for table 3.3
A. Vanilla Caramels: Cook to end point temperature of 118oC
(1440F).
130 g sugar14 g margarine
65 g brown sugar1 gsalt
54 glight corn syrup 5 gvanilla extract
149 g light cream
Effect of fat and protein content of milk products on
consistency:
Procedure: Mix all ingredients except vanilla. Place on medium
high heat initially and lower heat as cooking continues. Stir
occasionally at beginning of cooking and constantly toward end of
process. Cook to firm-ball stage (118oC) (1440F). Add vanilla. Turn
into oiled pan. Cool. This is a soft, rich, chewy caramel.
A. Vanilla Caramels: Cook to end point temperature of 118oC
(1440F).
130 g sugar14 g margarine
65 g brown sugar1 gsalt
54 glight corn syrup 5 gvanilla extract
149 g evaporated milk
Effect of fat and protein content of milk products on
consistency:
Procedure: Mix all ingredients except vanilla. Place on medium
high heat initially and lower heat as cooking continues. Stir
occasionally at beginning of cooking and constantly toward end of
process. Cook to firm-ball stage (118oC) (1440F). Add vanilla. Turn
into oiled pan. Cool. This is a soft, rich, chewy caramel.
B. Peanut Brittle
200 g sugar19 g margarine
113 g light corn syrup190 g raw peanuts
75 gwater5 gvanilla extract
3 gsalt7 gbaking soda
Procedure:Cook sugar, syrup, water, salt, and margarine to
soft-ball stage (112 – 116oC) (2340F - 2400F). Add peanuts.
Continue cooking slowly until syrup is light brown and meets
hard-crack test (152oC) (3060F). Remove from heat. Add vanilla and
soda. Mix ingredients well. Pour onto oiled baking sheet, spreading
as thin as possible. When mixture is nearly cool, wet hands in cold
water, and turn candy over, stretching to desired thinness. Break
into pieces.
C. Lollipops
65 g light corn syrupvegetable coloring
75 gwater5 g flavoring
100 gsugar
Procedure:Cook sugar, syrup, and water to 155oC (3100F). Stir
only until sugar is dissolved. Remove any crystals that form on
sides of pan. Cook slowly toward end process so syrup does not
scorch. Cook to extreme hard crack stage 155oC (3100F). Remove from
heat and add coloring and flavoring, stirring only enough to
mix.
Drop mixture from tip of a tablespoon onto a smooth, oiled
surface, taking care to make drops round. Press a toothpick or
skewer into edge of each before it hardens. Any decorations are
pressed on at same time. Candies should be loosened from slab
before they are quite cold to prevent cracking.
Results
Table 3.1: Fondant results (crystalize candies)
Record cooking temperature, beating temperature, and beating
time needed to crystallize.
Rate on a 9-point hedonic scale:
Texture: 9 = extremely white color and extremely smooth texture
and 1 = extremely gray color and extremely course.
Consistency: 9 = extremely firm; 5 = moldable; 1 = extremely
runny
Variation
Cooking
Temp. o C
Beating
Temp. o C
Beating
Time (min)
Color
Texture
Consistency
Flavor
A. Fondant
1. Beating temp.
a
114
114
5.5
Neutral
white
2
9
Really sweet
b
114
70
3
Shinny
white
4
7
Less sweet than A-1
c
114
40
2.4
Pearly white
4
6
Semi-sweet
2. Corn Syrup
114
40
8
Opaque white
5
5
Sugary taste
3. Cream Fondant
114
60
20 min ( by hand)
Pale yellow
1
9
Buttery taste
Table 3.2: Fudge & divinity results (crystalline
candies)
Record end point cooking temperature and beating temperature and
time.
Rate color from extremely dark to extremely light.
Rate texture from extremely course to extremely fine.
Rate consistency from extremely firm to extremely runny
Fudge Variation
Cooking
Temp. o C
Beating
Temp. o C
Beating
Time
Color
Texture
Consistency
Flavor
1-a. Cooking temp.
113°C
40° C
1-b. cooking: temp:113°C
N/A
N/A
1-c.cooking temp: 118°C
N/A
N/A
2.b beating temp.&speed
113°C
40° C/low
15-20 min
Light brown
Smooth and chewy
-firm yet moldable
- hold shape when cut
Sugary/ sweet
2.c
113°C
40° C/ high
25 min
Dark cocoa color
-soft texture
-harder to cut
-did not hold its shape upon cutting
Sweet/ chocolate
3-a. Microwave
Total cook time: 5min
high
106.2 °C
Dark/brown
Grainy but smooth
Firm but not hard
3-b. total cook time :
7.5 min
high
106.9°C
varied
Dark cocoa
Less chewy
Not as grainy as 3.a
Less firm, more smooth
sweet
3-c total cook time:
8.5 min
high
106.4°C
varied
dark cocoa
Elastic
Smoother
sweet
Divinity
127
30.5 C
Varied
white
-soft
-airy
-runny
-puffy
Egg flavor/ sweet
Table 3.3 Caramels, peanut brittle, & lollipop results
(amorphous candies)
Variation
Cooking Temp.
Color
Texture
Consistency
Flavor
A. Vanilla caramels
1. Light cream
244
Light brown
Thick/hard
Slightly softer,
bendable
Sweet
2. Evaporated milk
244
Darker brown
Chewy and sticky
Smooth and soft
A very sweet flavor
B. Peanut brittle
114
Golden brown
crunchy
Hard
Peanut butter
C. Lollipop
155
Orange
-red
hard
cracking
Sweet and sugary
Title: Thickening agents/ Lab#4
Date: 9/26/14
Laboratory conditions: normal conditions
Purpose
The purpose of this lab was to use a variety of thickening
agents (starches) considering their different temperatures for
gelatinization as well as different sugar additives upon
preparation. Likewise, an observation of consistency of such
starches was done before and after freezing them for a week.
Procedure
Professor Maryann Smitt provided the procedure on the lab
instruction’s handout #4.
Lab handout #4:
Mix 15 g (2 T) thickening agent with indicated amount of sugar
then add 1 cup of water. Heat until thickened. Turn down the heat
to low and cook for 5 minutes, stirring only occasionally. Flour
and cornstarch must reach a near boiling temperature for thickening
to occur. Freeze ½ of each product to thaw and evaluate later.
Discussion
Gelatinization is a unique property of starches. During this
process, the starch granules begins to swell and amylose one of the
components of starch starts to migrate into the cooking water
solution. The cooking of the starch will continue until it reaches
its maximum gelatinization. This point varies depending on the type
of starch as well of the different additives that may be added to
the solution when heated. Natural starches contain a combination of
amylose and amylopectin while other commercially starch product can
have as little as 2 % amylose and more than a 90% of amylopectin.
Amylose has the property to form really good gels while amylopectin
forms good thickening pastes which are the starting material on
modified food starches (“Starches and cereals”, n.d). Furthermore,
amylopectin contains “waxy properties that makes starchy products
high in such compound have a better transparency. Increased
translucence during the gelatinization process is more noticeable
in roots starches, potato starch and tapioca (Mc Williams, 2012).
On the contrary, regular corn starch, rice and wheat starches tend
to exhibit less translucence during the gelatinization process due
to the their small amylopectin content. When observing at my data,
the tapioca starch (4-a, b, c) had the most transparency of all of
the starches. However, the potato starch did not showed the high
transparency rate that is characterized for. This could be due to
the methods of cooking that others students used to gelatinize it.
Other noticeable characteristic in Table 1 and 2 is the different
points of gelatinization. Sugar will delay gelatinization due to
its hydroscopic characteristic. It will compete will starch for the
bonding of water. On the corn starch samples (1 a, b, c) the
temperature of gelatinization increased as more sugar was added
into the solution from 86.9, 87.4 to 88.9 Celsius respectively. As
for the rest of the starches the temperatures varies and does not
correlate with the effects of sugar. One hypothesis can be that the
reading temperature was measured incorrectly. Another effect that
sugar has in gelatinization is the decrease of viscosity and
strength of the gel. In table 1 and 2, semolina, soy and millet
flour as well as potato, tapioca and corn starch confirmed that
sugar decrease their thickness as more was added. When
gelatinization occurs, the appearance of a smooth consistency is
visible which are proved on semolina(11 a, b, c) and potato (5 a ,
b , c) and sweet rice ( a, b, c) samples respectively. When they
are frozen, modified starches such as corn, potato, rice and
tapioca maintain their viscosity properties (“Freeze thaw starch”,
n.d). On table 1 and 2 we can observe that potato, sweet rice and
corn maintain their consistency after being frozen for a week
Amylose contains great gel properties. By being slight soluble
in water, It has the ability to hydrogen bond in liquid solution as
it is disperse form the granule and free floating in the solution.
In contrast, amylopectin doesn’t form hydrogen bonds or even
helixes which prevent it to from gels. Based on how starches were
rated, I cannot tell which one contains high levels of amylose.
However Margaret McWilliams mentions that rice, wheat and corn
starch forms stronger gels due to its high amylose content
(2012).
Results
Table 4.1
Rate: Thickness 9 (thickest) – 1 (thinnest); Transparent 9(most
transparent) – 1 (opaque); Consistency 9 (most consistent) – 1
(least consistent)
No.
Thickening Agent
Addition of Sugar
Gelatiniz-ation Temp (Celsius)
Thickness
Transparency
Consistency
Comments
As Cooked
After freezing
1a
Corn Starch (15g)
No sugar
86.9
8
2
9
9
1b
Corn Starch (15g)
25g (2 Tb)
87.4
5
5
4
6
1c
Corn Starch (15g)
75g (6 Tb)
88.2
3
5
3
8
2a
Flour (15g)
No sugar
76.2
3
7
9
2b
Flour (15g)
25g (2 Tb)
74.5
5
7
2
8
2c
Flour (15g)
75g (6 Tb)
79
6
4
8
5
3a
Barley flour (15g)
No sugar
82
6
4
7
8
3b
Barley flour (15g)
25g (2 Tb)
74
5
3
5
7
3c
Barley flour (15g)
75g (6 Tb)
78
6
2
3
6
4a
Tapioca (15g)
No sugar
121
7
9
5
9
4b
Tapioca (15g)
25g (2 Tb)
91
6
9
4
4
4c
Tapioca (15g)
75g (6 Tb)
95.2
4
9
3
3
5a
Potato starch (15g)
No sugar
72
8
5
9
9
5b
Potato starch (15g)
25g (2 Tb)
65.2
7
5
9
8
5c
Potato starch (15g)
75g (6 Tb)
63.6
6
4
8
7
6a
Millet (15g)
No sugar
89
9
1
1
7
6b
Millet (15g)
25g (2 Tb)
90
7
3
2
4
6c
Millet (15g)
75g (6 Tb)
93
6
5
4
3
Table 4.2
No.
Thickening Agent
Addition
Gelatiniz-ation Temp(celsius)
Thickness
Transparency
Consistency
Comments
As Cooked
After freezing
7a
Soy Flour (15g)
No sugar
92
8
4
1
9
7b
Soy Flour (15g)
25g (2 Tb)
90
7
5
1
9
7c
Soy Flour (15g)
75g (6 Tb)
97
3
6
8
3
8a
Sweet Rice Flour (15g)
No sugar
98.5
7
3
7
7
8b
Sweet Rice Flour (15g)
25g (2 Tb)
99.1
7
2
7
8
8c
Sweet Rice Flour (15g)
75g (6 Tb)
96.9
7
3
7
2
9a
Oat Flour (15g)
No sugar
97.4
6
1
4
missing
9b
Oat Flour (15g)
25g (2 Tb)
90.5
7
5
5
missing
9c
Oat Flour (15g)
75g (6 Tb)
96.5
8
5
6
missing
10a
Buckwheat Flour (15g)
No sugar
90.9
1
3
8
9
10b
Buckwheat Flour (15g)
25g (2 Tb)
93.6
3
2
7
2
10c
Buckwheat Flour (15g)
75g (6 Tb)
84.5
4
1
6
1
11a
Semolina Flour (15g)
No sugar
64
7
1
2
missing
11b
Semolina Flour (15g)
25g (2 Tb)
69
6
2
6
missing
11c
Semolina Flour (15g)
75g (6 Tb)
70
4
4
7
missing
Title: Mystery Fiber/ lab #5
Date: 10/3/14
Laboratory conditions: normal conditions
Purpose
The purpose of this lab was to experiment on different types of
fiber and observed their outcomes in a variety baking goods.
Procedure
Professor Maryann Smith provided the procedure on the lab
instruction’s handout #5
Discussion
As more emphasis on fiber in the diet has increased, the food
industry has increased its interest in creating more products with
increase fiber content. Each type of fiber, soluble and
insoluble provides it own individual benefit to improve
overall health. while soluble fiber are may be
beneficial in reducing the serum cholesterol levels
insoluble fiber is beneficial to speed the
transit time, promoting excretion of waste from the
body ( McWilliams, 2012). Soluble fiber can be easily founds in
oats, fruits while insoluble fiber is mainly found in wheat, rice
and many other vegetables . During this lab, certain
fibers changed the overall taste and texture drastically of
the cookies and muffins while others
enhanced and improved the final product.
The best texture and flavor for the cookies and muffins experiments
was sample #923 and # 374 which contained the soluble fiber inulin
.Overall it had a soft and moist center as well as a delicious
chocolate flavor. This is due of the inulin properties on
baking goods since it can improve taste, texture and moist in
many cooking products (“Inulin”, n.d ). Furthermore,
inulin lacks its own flavor so no unusual taste is felt when
tasting the cookie product. In contrast, cookie sample #353 was one
of my least favorite since it had a very grainy and dry texture
with a bitter after taste. This could be due to the properties of
the flaxseed. It is consider a gluten free product that lacks the
component gliadin, one of the two more essential components to
create gluten. Gliadin and Glutenin provides the stickiness and
elasticity that most baking products are known for. (“Description
and Composition of Flax”, n.d)
from tasting the different fiber products, I
concluded that inulin had the most tasty and flavor as well
as soft texture.it keeps its moisture on the cookies as well as
on the muffins.
Also, it did not interfere with the sweet chocolate
flavor and did not leave after taste. Unfortunately, I was not
able to guess any of the fiber substitutes correctly. Being an
amateur in tasting for such fibers, left me in disadvantage and
could not figure them out from one another.
Lab handout #5
For chocolate chips cookies:
Cooking Method:
1. Pre-heat oven to 375°F
2. Sift the flour.
3. In a bowl, place butter, sugar, egg, baking soda, salt, and
vanilla. Mix together with a hand mixer for 2 minutes on medium
speed.
4. Add flour slowly into bowl and mix with a hand mixer until
combined.
5. Use the scale and measure the dough, then divide it into 6
equal portions.
6. Line a baking pan with parchment paper.
7. Place the cookies on the baking pan.
8. Bake for about 8 minutes or until the cookies turn golden
brown.
9. Remove cookies from the oven and place the baking
sheet/cookies on a cooling rack.
10. Record baking time.
For muffins (medium sized)
Cooking Method:
1. Pre-heat oven to 375°F
2. Butter muffin tins.
3. Sift the flour.
4. In a bowl, beat the eggs, milk, and oil with a wire whisk for
2 minutes by hand.
5. Add salt, sugar, flour, and baking powder to the bowl and
combine with a spatula or wooden spoon until “just mixed” (the
batter will not be smooth).
6. Pour dough equally into 6 muffin cups.
7. Bake for about 20 minutes or until the top gets golden
brown.
8. Remove muffins from the oven and place the baking tin/muffins
on a cooling rack.
9. Record baking time.
Results
Table 5.1- Evaluation form
Cooking Time
Appearance
Texture
Flavor
Cookies
353
flaxseed
12 min
-very coarse /clumpy
Lighter brown
-chewy, grainy and dry
-sweet, bitter aftertaste
923
Inulin
14 min
-moist & brown color
-soft, melts in my mouth
-sweet
576
Psyllium husk
11 min
-Golden brown
-good consistency
-air, flaky (outer layer)
-smooth (inside)
-Slightly less sweet than 923
948
Oatmeal Grands
17 min
-firm
-Cracker appearance
-really grainy, and dry
Sugary
Muffins
583
flaxseed
20 min
-evenly golden
-brown-seed in samples
-big air cells formation
- slightly softer
Slightly sweet and salty
374
inulin
20 min
-brown
-small air cells formation
-fluffy.
-crumbles in my mouth
Same as #583
183
dextrin
20 min
Lighter brown color
-too spongy
No flavor
658
Psyllium husk
20 min
-brown color with darker brown strings on the inside
-moist in the middle yet dry on the outside
salty
285
Oat brand
16 min
Darker cocoa
-slightly soft but crumbles upon touch
A little bit sweeter
Tittle: Fat and oils –Lab#6
Date: 10/10/14
Laboratory conditions: normal condition
Purpose
The purpose of this lab was to compare the effects of different
types of fat when combined with a variety of flours in order to
create desirable baking goods.
Procedure
Professor Maryann Smith provided the procedure on the lab
instruction’s handout #6.
Discussion
In this lab, we used a variety of fats in pastry to evaluate its
effects on texture and tenderness when used in combination with a
specific type of flour. Fat helps with the flakiness of a baking
good. For example, butter and shortening in combination with sugar
helps obtain a very fine cell structure of great uniformity in
cakes and other baking goods. Sugar crystal creates tiny spaces in
the fat where steam and carbon dioxide are collected and expanded
during baking to produce a fine- texture product (Mc Williams,
2012). As observed on table 7.1, Out of the all the fat, lard
created the softest baking pastry in comparison to butter and
margarine. Furthermore, the same result is observed in bread
products that contain fat since the crumb and crust of the bread
dough will be smooth. Tenderness is also a great property of fat.
It interferes with the formation of gluten, the structural complex
in wheat flour products. Fat physically prevents contact between
water and flour proteins by being added first to the flour. The fat
coats the pieces of flour so water cannot get into it. As a result,
gluten formation will be decrease and shorten gluten strings will
be formed in the baking good product (Irvin.J, 1999). That is why
fat is well known to have “shortening powers”.
Moreover, flour can also alter the ending tenderness of a
product. Soft wheat flour which contains high starch and low
protein content produces smoother products such as cake, biscuits
and pastries. As a result, on table7.1, the cake four produced a
tenderer product in comparison to wheat and bread flour. These two
types of flours contain high protein and low starch which are ideal
for bread and less delicate products. However, the fat will cut
those gluten strands and create a smoother product.
Lab handout #6
Plasticity and types of fat – make pastry using the following
recipe and variations:
Pastry
¾ C. AP flour
¼ C. fat
2 T. cold water
¼ t. salt
1. Preheat oven to 425 degrees
1. Add salt to flour and stir to combine well
1. Add fat all at one time; use a pastry blender or two knives
to cut the fat into the flour until the size of uncooked rice
granules
1. Sprinkle the water over the surface one drop at a time while
flipping the mixture upward with a 4-tined fork.
1. Mash the dough together with the fork to form a ball,
approximately 10 strokes
1. Turn dough onto a 12” long piece of wax paper; manipulate to
form a more cohesive ball; flatten
1. Place a 12# long piece of wax paper on top of the flattened
ball; roll out with a rolling pin into a ¼’ oblong piece
1. Cut into strips approximately 2” X 3”; bake in a 425 F oven
until light golden brown
1. Note the total baking time required
Types of fat:
1a. Shortening (the control)
1b. Lard
1c. Margarine (stick)
1d. Butter
1e. Vegetable oil
1f. Soft margarine (tub)
1g. Reduced fat margarine
Types of flour:
2a. Whole wheat flour
2b. Bread flour
2c. Cake flour
2d. Oat flour
2e. Soy Flour
Results
Table 6.1
Pastry Variation
Cooking time
Color
Flavor
Tenderness: Rank 1-10; 1 least tender, 10 most tender
1a. Shortening
7min, 30s
-light yellow
- floury
5
1b. Lard
10 min, 20 s
-off white
-greasy
8
1c. Margarine, stick
16 min
-golden brown
- creamy
4
1d. Butter
7 min,
48s
-brown all over yet a little yellow color on the inside
- airy and flaky
4
1e. Vegetable oil
N/A
1f. Soft tub margarine
12 min,
30 s
Caramelized brown throughout
-fatty flavor
5
1g. Reduced fat margarine
15 min
-lighter brown
Less buttery
6
2a. Whole wheat flour
19 min
-darker brown
-grainy
5
2b. Bread flour
13 min, 26 s
- evenly brown
-salty
5
2c. Cake flour
17 min
- shiny lighter brown
- floury
8
2d. Oat flour
15 in
-Just brown
- whole grain
-Cant grade it, it crumbles within touch
Tittle: milk proteins –Lab #7
Date: 10/24/14
Laboratory conditions: normal conditions
Purpose
The purpose of this lab was to observed the different chemical
reactions than occur on cottage and ricotta cheeses when using a
variety of milk products with either renin or acid.
Procedure
Professor Maryann Smith provided the procedure on the lab
instruction’s handout #7
Discussion
Rennin, the proteolytic enzyme in the stomach lining of calves,
destabilizes the protein dispersion of milk and forms gelation. It
starts by splitting off the hydrophilic portion of k-casein
(proteins) that is primarily responsible for the stabilizing effect
of k-casein on the surface of the casein micelles. In the presence
of calcium, this para K-casein becomes insoluble. Consequently, the
micelles then can aggregate easily to form a gel (McWilliams,
2012)
After this conversion happens, calcium along with the
para-k-casein forms an insoluble curd. Milk in its original form is
a sol, however, when rennin is introduced, it goes through a
gelation process. This happens because rennin destroys kappa
casein, which is the protection for alpha casein to not curdle, so
if destroyed, alpha casein curdles and forms the basis of the
cottage cheese. Rennin is able to do this by changing the pH of the
casein to its isoelectric point. Also, precautions need to be taken
when making cottage cheese with rennin because the curd can become
too hard since rennin is used to primarily make hard cheeses.
Following the curdling process is the action of cutting the curd
and reheating. This next step aids more whey and water to be
omitted from the cheese curds. Even though we want to omit the whey
from the curds, the whey does have some nutritional properties.
Whey contains lactose, B-vitamins, minerals and protein. Whey can
also be used for texturing in different food products wanting to be
lower in fat because whey protein concentrate can produce a mouth
feel similar to fat infused products. Furthermore, it can provide
viscosity and stability in such products as well.
Throughout this lab, I noticed that the best cottage cheese was
the one that contained the whole milk. The milk fat
contributed significantly to the mouth feel, firmness, adhesiveness
as well as flavor. It had a very rich milky flavor that cottage
cheese is characterized for. Compared to all the different type of
fat on table 7.1, whole milk had the richest flavor and had a
smooth tenderness. Whereas non-fat milk had a dry, really chewy
texture which was not appealing to my palate. Based on the
instruction provided, ricotta cheeses do not required double
heating since acid will bring K-casein to the isoelectric point
which will prevent the micelles from precipitating. In ricotta
cheese making, the solubility of the protein in acidified whey is
reduced. Heating this product denatures the proteins causing it to
precipitate out of a fine curd (“Ricotta making illustrated, n.d).
The overall product on these different ricottas was a little bit
tart in comparison to the cottage cheese as seen on table 7.2. They
had a pastier product; however, both types of cheeses still
conserved the milky flavor that is characterized for.
The ricotta cheese tasted a little bit tart than the cottage
cheese. You could taste the milk more in the ricotta cheese than
the cottage one. Ricotta cheese was more pasty
and smooth than the cottage one. From my point of view the best
ricotta was made out of the whole milk product. It provided a
better overall mouth feel. It had that citreous taste that came
from the white vinegar but the milk fat help the cottage cheese
reach their richness and overall smooth tenderness. It was not
chewy like the nonfat-milk or pasty like the soy milk ricotta
cheese.
Lab handout #7
Basic Cottage Cheese Formula
Milk2 cups
Rennet1 Tablet
Dissolve rennet in 1 tablespoon of lukewarm water while milk is
being heated to 370C. Add dissolved rennet and let stand 1 hour.
Use a knife to slice curd into ½ inch cubes. Reheat to 370C and
maintain that temperature until whey separates. Carefully transfer
the clotted mixture to a sieve lined with a double layer of
cheesecloth. Collect the whey in a bowl below. Measure the volume
of whey in a graduated cylinder. Place the curd on a serving dish
for evaluation.
(Optional: If desired salt may be added to the curd for
flavor)
Variations:
1. Whole milk
1. 2% milk
1. Non-fat milk
1. Soymilk
Basic Ricotta Cheese Formula
Regular Milk Ricotta Formula
Milk2 cups
White vinegar1 Tablespoon
Heat the milk in non-reactive pot on medium heat, stirring
occasionally until tiny bubbles start appearing on the milk and
temperature is about 830C. It will be close to boiling. When
temperature is reached, remove from heat, add vinegar, and stir
gently for 1 minute. Curds will start to form immediately.
Line a colander with a double layer of cheesecloth and place
over a large bowl or sink.
Remove the pan from heat and gently ladle curds into the
prepared sieve. Pull up on the sides of the cheesecloth to drain
off any extra liquid, but do NOT press on the curds. Gather the
edges of the cloth, tie into a ball with string, and allow to drain
for at least 15 minutes.
Variations:
1. Whole milk
1. 2% milk
1. Non-fat milk
1. Soymilk
Table 7.1
Cottage Cheese Evaluation:
Type of Milk
Whey
Curd
Volume
Flavor
Flavor
Tenderness
a. Whole milk
362 ml
-Didn’t taste it
-rich milk
- soft and smooth
b. 2% milk
401.8 ml
-lactose diluted flavor
-no flavor
- a bit dry
-a bit grumble
c. Non-fat milk
400 ml
-milk diluted
-unsweetened
-no flavor
-sticky and chewy
d. Soymilk
450 ml
-slightly sweet
-wheat flavor
-too runny
Table 7.2
Ricotta Evaluation
Type of Whey / Milk
Flavor
Tenderness
e. Whole milk
-tartest of all
-smooth throughout
f. 2% milk
- milky and a bit tart
-less soft than whole milk
g. Non-fat milk
-slightly bit tart
- really stretchy
-a bit crumbly
h. Soymilk
-bland
Really pasty
References
Crystallization. (2012). Retrieved from
http://food.oregonstate.edu/learn/crys.html
Description and Composition of Flax (n.d).Retrieved November
1,2014 from
http://www.flaxcouncil.ca/english/pdf/FlxPrmr_4ed_Chpt1.pdf
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