Milk Composition and Factors Affecting It

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Table of Contents

Introduction
Methods
Discussion
Conclusion
Post-Lab Questions
References

Introduction

The central topic of this laboratory experiment was preparing a food product based on the use of dairy raw materials. Specifically, Ricotta cheese, traditionally prepared from whole milk converted to a curd-like state, was proposed for the report. The freshly made ricotta cheese is then used to prepare pasta with spinach, lemon and this cheese. Therefore, the final aim of the experiment was to initially prepare ricotta cheese, which must then be used in the preparation of a different dish.

Methods

In the present experiment, a dish is prepared according to Kitchen #3: Ricotta cheese is prepared and then used to make Lemon, Spinach, Ricotta Pasta. The recipe’s author is Katia, and the actual cooking instructions are on the website (Katia, 2021). Thus, the whole experimental procedure can be divided into two parts: making the curd cheese and the pasta. The following ingredients with their quantities were used to prepare the ricotta cheese:

½ gallon (1.89 L) of whole milk
½ tsp salt, plus more to finish
1 tsp Nigari (J.Q. Dickinson Salt-Works)

Combine the whole milk and salt in a heavy-bottomed saucepan over medium-high heat until the temperature reaches 190°, then add one teaspoon of Nigari to the mixture. Heating should result in curdling of the milk, and if this does not happen, more nigari is added (Bruns, 2014). The heated and curdled mixture is covered with a lid and left alone for 10 minutes to allow the whey to separate from the curd. Once cooled, the mixture is strained through a gauze sieve so that the curd remains in the filter. The finished cheese cools for twenty minutes, after which it is ready for consumption. The following ingredients are used to make three servings of Lemon ricotta pasta & spinach:

220 grams pasta
1 cup (250 grams) whole-milk Ricotta
230 grams fresh baby spinach
1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
One lemon, zest and juice
1 tbsp extra virgin olive oil, plus extra for drizzling
One garlic clove, grated or pressed
salt and black pepper, to taste

While the pasta is simmering in salted water until al dente, following the instructions on the package, make the ricotta cheese sauce. Mix the cheese, olive oil, Parmesan cheese, garlic and lemon zest and juice with ¼ teaspoon salt and a pinch of pepper until smooth. The spinach is added to the almost cooked pasta and cooked together with the pasta for about 1 minute; then, the water is removed from the pan. The just-cooked sauce is added to the pasta and stirred until thoroughly mixed. Sprinkle with pepper and salt as desired before serving.

Discussion

As the focus of the actual laboratory test was on preparing the dish with fresh products, one of the essential risks was a discrepancy between the recipe and reality. Although all went well overall and the pasta as the final dish was correct, tasty and visually appealing, several difficulties arose during the experiment. Firstly, the milk started to curdle during boiling even before the Nigari was added. This is not a severe problem but is generally a consequence of milk’s physical and chemical properties: when heated, the milk protein Casein denatures. To avoid rapid curdling, the heating intensity was reduced, and Nigari was added immediately. In addition, when filtering the finished product through a gauze sieve, the curd did not give up excess moisture for a long time. For this, it was decided to use pressing and stirring the curd to achieve sufficient dryness of the Ricotta.

Conclusion

In conclusion, it is worth emphasizing that following recipes precisely guarantees success, but it does not always mean that the preparation process is error-free. We made our Ricotta curd cheese in the present work, which was then used to make pasta with lemon zest, cheese, and spinach. Careful execution of the steps of the two recipes resulted in the complete product desired, although some modifications were made during the procedure that did not affect the outcome. However, it is essential to understand that cooking any dish is primarily a series of chemical reactions leading to the synthesis of new substances of food value. For this reason, the recipe of the dish must be preserved; otherwise, the desired flavor cannot be obtained due to a lack of necessary and sufficient ingredients.

Post-Lab Questions

What is the percentage composition of milk regarding Protein, CHO, Fat, and Water? What physiological and environmental factors can affect the composition of milk?

Reference to sources suggests that standard whole milk has an average composition of 3.2% protein, 4.8% lactose as a carbohydrate, 3.7% fat and 87.6% water (Milk, 2021). However, this composition is variable and can be influenced by the breed of cow, type of diet, age and disease status (Factors affecting milk composition, 2020). In addition, any physical activity, whether massaging the cow’s udder or pasteurizing the finished product, are factors that alter the percentage of milk composition.

What is A2 milk? What is A1 and A2 Beta Casein? What are the supposed health benefits of this milk and is there science to support these benefits?

The presence of β-casein is an essential criterion for classifying dairy products. A2 milk is a product in which A1-type β-casein is absent, while A2-type β-casein is present. A1 and A2 caseins are genetic variations of the same milk casein protein, which differ in their amino acid composition: A2 casein has Proline instead of Histidine for A1. Importantly, A2 is considered to be healthier milk than A1 (Arnarson, 2019). This is due to its easier digestibility, ability to maintain normal blood pressure and maintain a stable lipid profile, as research shows (Kaskous, 2020). Thus, A2 milk is indeed better for consumption than A1.

Discuss the effect of each of the following on milk: acid, heat, enzyme (rennet)?

Acid reduces the charge of casein micelles, which causes the particles to aggregate: milk thickens into clumps (Gupto, 2020). The milk protein is irreversibly denatured when heated, causing the milk to curdle, as shown in the current trial. Finally, the rennet enzyme also causes the milk to curdle with moisture release, resulting in firmer cheeses.

References

Arnarson, A. (2019). A1 vs. A2 milk — does it matter? Healthline. Web.

Bruns, N. (2014). Fresh ricotta cheese. J. Q. Dickinson Salt-Works. Web.

Factors affecting milk composition. (2020). Groupe-ESA. Web.

Gupto, S. (2020). Curdling of milk: Explained. Down to Earth. Web.

Kaskous, S. (2020). A1-and A2-milk and their effect on human health. Journal of Food Engineering and Technology, 9(1), 15-21

Katia. (2021). Lemon ricotta pasta & spinach. The Clever Meal.

Milk. (2021). Banglapedia NEB. Web.

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