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- 00:02, 9 April 2015 diff hist 0 Cheese making/Experiment 3 current
- 20:06, 14 March 2015 diff hist +4,044 Cheese making/Experiment 3
- 19:14, 14 March 2015 diff hist +83 N File:NoCurdpHChangeOnly.jpg No evidence of curd formation was seen in the re-milk that only had its pH reduced. current
- 19:12, 14 March 2015 diff hist +77 N File:PartialCurdReMilk.jpg Some evidence of curd formation in re-milk with CaCl2 added and pH unchanged. current
- 19:10, 14 March 2015 diff hist +62 N File:FullCurdinReMilk.jpg Nice curd formation in re-milk with CaCl added and pH reduced. current
- 19:03, 14 March 2015 diff hist +39 N File:PhWithCaAndHCl.jpg pH with Ca2+ and HCl vs with HCl alone. current
- 21:01, 13 March 2015 diff hist +234 Cheese making/Experiment 3
- 02:24, 13 March 2015 diff hist +70 Cheese making/Experiment 3
- 02:23, 13 March 2015 diff hist +31 N File:MilkCurds2.jpg another shot of real milk curd. current
- 02:21, 13 March 2015 diff hist +309 Cheese making/Experiment 3
- 02:19, 13 March 2015 diff hist +1,147 Cheese making/Experiment 3
- 02:18, 13 March 2015 diff hist +26 N File:MilkCurds1.jpg Consistency of milk curds. current
- 02:16, 13 March 2015 diff hist +317 N File:MilkpHtest.jpg 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.... current
- 23:28, 12 March 2015 diff hist −32 Cheese making/Experiment 3
- 22:14, 12 March 2015 diff hist +575 Cheese making/Experiment 3
- 21:40, 12 March 2015 diff hist +168 Cheese making/Experiment 3
- 21:37, 12 March 2015 diff hist +271 Cheese making/Experiment 3
- 21:20, 12 March 2015 diff hist +6 Cheese making/Experiment 3
- 21:17, 12 March 2015 diff hist +130 Cheese making/Experiment 3
- 21:16, 12 March 2015 diff hist +35 N File:RennetUsed.jpg The vegetable rennet that was used. current
- 21:16, 12 March 2015 diff hist +14 N File:PHmeasurement.jpg Our pH 'meter' current
- 21:15, 12 March 2015 diff hist +6 Cheese making/Experiment 3
- 21:15, 12 March 2015 diff hist +78 Cheese making/Experiment 3
- 21:14, 12 March 2015 diff hist 0 N File:MesophillicCulture.jpg current
- 21:10, 12 March 2015 diff hist +5,119 Cheese making/Experiment 3
- 22:00, 11 March 2015 diff hist +3,158 Cheese making/Experiment 3
- 20:25, 11 March 2015 diff hist +313 Cheese making/Experiment 3
- 20:23, 11 March 2015 diff hist +35 N File:ReMilkbeforeAndAfterSonication.jpg re-milk before and after sonication current
- 20:21, 11 March 2015 diff hist +24 N File:ReMilkAfterSonication.jpg re-milk after sonication current
- 20:19, 11 March 2015 diff hist +25 N File:DurringSonication.jpg re-milk during sonication current
- 20:18, 11 March 2015 diff hist +2,010 N Cheese making/Experiment 3 Created page with "'''Goal''' ---- Test production of cheese from re-assembled milk. Re-assembled milk is to be made from * micellar casein powder * lactose * salts * ghee '''Background..."
- 20:17, 11 March 2015 diff hist +38 N File:PreSonication.jpg re-milk immediately before sonication. current
- 20:14, 11 March 2015 diff hist +38 N File:StirPlateAndSonicatorSetup.jpg Heated stir plate and sonication setup current
- 20:03, 11 March 2015 diff hist +78 N File:ReMilkPreSonicationPostFridge.jpg Re-assembled milk, after over night in the fridge and re-heating to melt ghee. current
- 19:24, 11 March 2015 diff hist +227 Cheese making →Experiments: Added cheese making experiment 3
