Cheese making/Experiment 2

Date and Location

Time: 9 pm on Monday July 28, 2015

Location: Omni Oakland, CA.

Random Notes (will be formatted later)

(also see Patrick's email on morning of July 29)

Concern: The accuracy of our pH systems is poor (low-cost eye-dropper/shaker system with range of 6.0 to 7.5, meant for small fishtanks).

Concern: The "5mL" test tubes did not have a marking for the 5mL level (not precise). 

Distilled water: 22.5degC, pH of <6.5 Room temp: 25.2degC

Source of casein: BodyTech 100% micellar casein.(assumed to be acid-casein) Micellar casein, protease (Aminogen®).Contains Milk. 

35.5g of above powder slowly poured into 250mL* distilled water while blending at lowest setting for approximately 20seconds. After blending, mixture is strained repeatedly to remove air. Strainer is ~16grid per inch.

Above mixture poured into 5ml test tubes and left to settle for 45 minutes. The pH of this mixture is 6.

After 45 minutes above test tubes placed into D.Poole's sonicator (not the Soni-cat) and sonicated for 30 minutes.  

Prepared a solution of citric acid  2.5g dissolved in 200mL of water. 

Prepared a solution of 5g of baking soda (Nice! brand from Walgreens) in 100mL** of water.

Trial and error experiments begin to determine a ratio of the above two solutions that when mixed in 5mL casein/water test tubes result in a slightly alkaline solution of ~7.5pH.  The added citric acid and baking soda solutions varied between 0, 1/8, 2/8, 3/8 of a teaspoon per 5mL test tube. Note, some of the casein/water mixture was poured out to accommodate added baking soda and/or citric acid solutions.

\*Requires verification. \*\*Requires verification. May have been 200mL.