CHEM 10.

02 Laboratory Manual

Worksheet 2 | White Cheese Making

NAME: Zenn Marielle C. Tabaque ID NO.: 215675

SECTION: CHEM 10.02 - F Date: 10/21/2021

Data and Results

Table 1. Protein content of milk.

Milk, g 250 g

White cheese, g 59 g

Protein Content, % 23.6%

Questions
Answer the following questions. Limit your response to three lines.

1. Show a sample calculation for the:

Protein content of milk in mass percent

PROTEIN CONTENT = (59 g / 250 g) x 100

= 23.6%

2. What purpose does pasteurization serve?

Pasteurizing destroys the bacteria present in the milk. Bacteria found within
the said liquid may cause a person to get sick once they consume it. Once the
milk has been pasteurized, it is now safe to drink it.

3. What is the purpose of the acid mixture? What other substances can be used in place of
the acid mixture?

The acid mixture decreased the pH level of the milk. The process of
decreasing can prevent the growth of potentially harmful bacteria. Other
than citric acid, a complex set of enzymes called rennet may also be used.

4. What is the importance of using a sterile cloth to line the strainer?

© 2020 Sidney M. Palardonio, Department of Chemistry, Ateneo de Manila University

 CHEM 10.02 Laboratory Manual

The sterile cloth separates the whey from the curd, which helps in forming
the cheese.

5. How does your experimental protein content differ from the label? What factors may have
affected this result?

The cheese from the experiment had 23.6 g of protein content while the milk
only had 8.8 g of the said content. The curdling process made it possible for
the cheese to contain the concentrated milk/protein. The whey is removed
but its protein content remains within the cheese.

6. Paste a photo of the following:

Milk during the Curds during the White cheese product

Pasteurization process filtration process

© 2020 Sidney M. Palardonio, Department of Chemistry, Ateneo de Manila University