Denny Gabriel May 12, 2017

Ms.Colon Science and Cooking

Cheese
Question​: Will the amount of Vinegar affect the cheese process

Background Information​:​ ​Milk has been a part of our nutrition since time immemorial. Rich in

nutrients, milk in its various forms has a long, long history...

● Around 10 000 BC, the “agricultural revolution” occurred changing societies from nomadic

tribes to those who settled in communities. With this came domesticated animals and the

ingenuity for people to use by-products such as milk.

● In ancient Egypt, milk and other dairy products were reserved for royalty, priests and the very

wealthy.

● By the 5th century AD, cows and sheep in Europe were prized for their milk.

● By the 14th century, cow’s milk became more popular than sheep’s milk.

● European dairy cows were brought to North America in the early 1600s.

● Louis Pasteur, a French microbiologist, conducted the first ​pasteurization​ tests in 1862.

Pasteur is credited with revolutionizing the safety of milk and, in turn, the ability to store and

distribute milk well beyond the farm. Commercial pasteurization machines were introduced

in 1895.

● In 1884, the first milk bottle was invented in New York state.

● In the 1930s, milk cans were replaced with large on-farm storage tanks, and plastic coated

paper milk cartons were invented, which allowed for wider distribution of fresh milk.
Hypothesis:​ I think the amount of vinegar will affect the amount of cheese being formed

Materials​:

● Metal Pot

● Whisk or Spoon

● Stove Top

● Measuring Cups

Ingredients​:

½ Gallon of Milk

¼ Cup of Vinegar

Procedure​:

1. Preheat Stove Top on Medium Heat

2. Pour Milk into Metal Pot

3. Boil milk to 190 Celsius degrees

4. After reaching the instructed temperature, Turn off stove and quickly remove the pot

from the stove top

5. Add vinegar and let it sit for 10 minutes

6. sift the cheese and then add salt to remaining liquid

7. Sift the remaining liquid through the cheese to make it salted

8. Drain excess liquid, wrap the cheese in plastic wrap and refrigerate

Data​:
Analysis​: The cheese resembles Queso Fresco, the pieces of cheese are separated in small

chunks. The cheese was very bland all though we added salt during the process of preparing it.

However, we added more salt while we were tasting it. The texture was fine, it felt like cheese,

but that taste was far off. Overall the cheese was Okay, the bland taste overpowered anything

else.

Conclusion​: In conclusion, the cheese recipe we used wasn’t specific enough. They stated to

add a pinch of salt but it wasn’t enough. The cheese came out very bland during both tries with

a pinch of salt. Something I will do differently next time is the amount of salt added during the

process while it rested. My hypothesis was correct because the amount of vinegar dictated the
amount of cheese chunks we produced. This was apparent during our second take on the

cheese as we added more to have overall more cheese.