Cheese Lab Conclusion

In this lab, we asked the question, “What are the optimal conditions and curdling agents for making cheese?” We found chymosin and rennin the best curdling agents. Our evidence for this is that we found that 0.25 mL of lemon juice in chymosin and rennin in hot water were the best curdling agents. These three agents curdled the fastest, for they curdled in five minutes.

One error that we had is that we could not watch the test tubes all the time; we only checked in on them every five minutes. This could effect our data because some of the agents might have curdled faster than five minutes, but we will not know because we only saw the amount of curdling after five minutes. A second possible error could be that we did not have the perfect amount of lemon juice in the test tube. This could effect our data because it would change the speed that the substance in the tube curdled.To improve these errors, we could check the test tubes more often and get more precise droppers.

The purpose of this lab was to understand enzymes more and how they affected the curdling process. In the lab, I learned more about denaturing enzymes, which is also something I learned in class. Learning how enzymes can be sped up or denatured could come in handy in preserving food and understanding why we use refrigerators.

Class Data
Curling Agent	Chymosin	Rennin	Buttermilk	Milk (control)
Acid	5	5
Base
Cold
Hot	5	10
Temp Control	15	15
pH Control	15	10