Lr Fc 4.docx

PROCEDURE Make sure the pH meter is calibrated to ensure precision & accuracy when taking readings 1. Make sure the pH meter is calibrated to ensure precision & accuracy when taking readings  

Measure 450 mL of milk into a 500+ mL beaker

Take 2 pH readings of the milk and record the average

Take 2 pH readings of the vinegar and record the average

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Place the beaker on a Bunsen Burner and heat milk until it reaches 180°F. Once 180°F is reached, remove the milk carefully from the Bunsen burner

Slowly pour 10 mL of white distilled vinegar into the milk. Stir occasionally.

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Once cooled, take a pH reading after adding the acid and record. Once the milk has cooled down, pour the beaker into a colander or filter though cheese cloth 

Filtering the milk separates the curds from the whey