Food Science B

chscioly
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Re: Food Science B

Post by chscioly » September 24th, 2015, 4:38 pm

Help! I need to figure out how to make the cheese curds, because adding only a few drops of vinegar doesn't do anything. One girl in Food Science suggested heating milk, which we tried, and then the curds formed really quickly. The next time, I tried it with a lot of vinegar, to get the pH down to when the protein denatures and precipitates, but the curds weren't as large as the ones we got with heated milk. The curds were much more watery, too.

However, since we can't heat it (right?) at competitions, I was wondering if anyone had tried making it yet and were successful. If so, could you please give me a couple of tips? Thanks!

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Re: Food Science B

Post by drcubbin » October 2nd, 2015, 8:29 am

So how do my students get the butter out of the plastic bottle?

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Re: Food Science B

Post by Gr » October 4th, 2015, 2:06 pm

We are still having trouble getting the butter out. Anybody else had success, please share some tips. :roll:

My understanding it's only dairy. So we don't have to do viscometer, right?

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Re: Food Science B

Post by samlan16 » October 5th, 2015, 5:27 am

Gr wrote:We are still having trouble getting the butter out. Anybody else had success, please share some tips. :roll:

My understanding it's only dairy. So we don't have to do viscometer, right?
That is correct; the viscometer is no longer required.

Gone are the days of standing around for 2 hours to watch molasses drip out of a 5 mm hole in the bottom of a cup.
Remember, we are proud of every team that participated and you are all winners.

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Re: Food Science B

Post by drcubbin » October 8th, 2015, 11:17 am

Does anyone know how the ice cream is going to be judged?

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Re: Food Science B

Post by brayden box » October 9th, 2015, 8:58 am

My coach told me they would pile it up as high as they can, then wait 5 seconds for any melting. then they measure it. Tallest tower wins!
BBOX

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Re: Food Science B

Post by brayden box » October 9th, 2015, 8:59 am

your ice cream has to be thick, so it goes higher.
BBOX

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Re: Food Science B

Post by cwscio » October 19th, 2015, 12:16 pm

What is the best way to determine the mass of the butter/curds? Will a scale be available to weigh the liquid before doing the experiment and then again after?
I can't find anything about how to "determine the mass" anywhere. Rules do not say anything about a scale.


Thanks in advance.

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Re: Food Science B

Post by brayden box » October 22nd, 2015, 11:53 am

what is the best place to get conversions?
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Re: Food Science B

Post by lastminute » October 24th, 2015, 8:20 am

Our team bought the Food Science CD kit and it came with experimental forms for the Laboratory Notebook. However, these forms do not look like the ones found on the national website. The forms we received are set up neatly in tables but is lacking an Analysis section, while the one on the national website has an Analysis section. Which one should we be using for our Laboratory notebook? Thank you.
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