Does the amount of lemon juice in milk affect the amount of curds produced?
Purpose:
The purpose of this lab was to determine whether or not adding more drops of lemon juice to the milk, would increase or decrease the mass of curdled milk formed.
Background Information:
Curd is a substance formed when milk begins to sour, or in this case, when lemon juice was added to it. The longer milk sits out, the more curds will form, just like when adding more lemon juice to the milk. As more lemon juice was added to the milk, more curds began to form. For the formation of curdles to occur, the substance must be at room temperature. This is because if the milk is too hot, the milk will be too thin to produce anything, and if the milk is to cold,
Purpose:
The purpose of this lab was to determine whether or not adding more drops of lemon juice to the milk, would increase or decrease the mass of curdled milk formed.
Background Information:
Curd is a substance formed when milk begins to sour, or in this case, when lemon juice was added to it. The longer milk sits out, the more curds will form, just like when adding more lemon juice to the milk. As more lemon juice was added to the milk, more curds began to form. For the formation of curdles to occur, the substance must be at room temperature. This is because if the milk is too hot, the milk will be too thin to produce anything, and if the milk is to cold,