Uploads by Sam
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This special page shows all uploaded files.
| Date | Name | Thumbnail | Size | Description | Versions |
|---|---|---|---|---|---|
| 20:03, 11 March 2015 | ReMilkPreSonicationPostFridge.jpg (file) |  |
1.67 MB | Re-assembled milk, after over night in the fridge and re-heating to melt ghee. | 1 |
| 20:14, 11 March 2015 | StirPlateAndSonicatorSetup.jpg (file) |  |
1.52 MB | Heated stir plate and sonication setup | 1 |
| 20:17, 11 March 2015 | PreSonication.jpg (file) |  |
1.1 MB | re-milk immediately before sonication. | 1 |
| 20:19, 11 March 2015 | DurringSonication.jpg (file) |  |
1.92 MB | re-milk during sonication | 1 |
| 20:21, 11 March 2015 | ReMilkAfterSonication.jpg (file) |  |
1.33 MB | re-milk after sonication | 1 |
| 20:23, 11 March 2015 | ReMilkbeforeAndAfterSonication.jpg (file) |  |
1.46 MB | re-milk before and after sonication | 1 |
| 21:14, 12 March 2015 | MesophillicCulture.jpg (file) |  |
195 KB | 1 | |
| 21:16, 12 March 2015 | PHmeasurement.jpg (file) |  |
158 KB | Our pH 'meter' | 1 |
| 21:16, 12 March 2015 | RennetUsed.jpg (file) |  |
185 KB | The vegetable rennet that was used. | 1 |
| 02:16, 13 March 2015 | MilkpHtest.jpg (file) |  |
194 KB | Vial # 2 contains the milk before the addition of culture, the unlabeled vial contains the milk 1/2hr after addition of the culture. The vial on the far left is re-milk with acid added so that it would intentionally overshoot the range of the pH scale.... | 1 |
| 02:18, 13 March 2015 | MilkCurds1.jpg (file) |  |
148 KB | Consistency of milk curds. | 1 |
| 02:23, 13 March 2015 | MilkCurds2.jpg (file) |  |
154 KB | another shot of real milk curd. | 1 |
| 19:03, 14 March 2015 | PhWithCaAndHCl.jpg (file) |  |
161 KB | pH with Ca2+ and HCl vs with HCl alone. | 1 |
| 19:10, 14 March 2015 | FullCurdinReMilk.jpg (file) |  |
135 KB | Nice curd formation in re-milk with CaCl added and pH reduced. | 1 |
| 19:12, 14 March 2015 | PartialCurdReMilk.jpg (file) |  |
130 KB | Some evidence of curd formation in re-milk with CaCl2 added and pH unchanged. | 1 |
| 19:14, 14 March 2015 | NoCurdpHChangeOnly.jpg (file) |  |
130 KB | No evidence of curd formation was seen in the re-milk that only had its pH reduced. | 1 |
