StudentShare
Contact Us
Sign In / Sign Up for FREE
Search
Go to advanced search...

Food chemistry about Philadelphia cheese - Lab Report Example

Comments (0) Cite this document
Summary
Introduction The aim of this practical experiment was to discover how the food industry compiles nutrition labels, and to compare the results gained with those on an existing product – in this case, Philadelphia cheese. This product is a full-fat cream cheese made entirely from pasteurised milk (containing only two additives, E410 and E407), manufactured by Kraft and available on an international basis…
Download full paperFile format: .doc, available for editing
GRAB THE BEST PAPER94.5% of users find it useful
Food chemistry lab report about Philadelphia cheese
Read TextPreview

Extract of sample "Food chemistry about Philadelphia cheese"

Download file to see previous pages All the results given below were found experimentally and then compared with those given by McCance and Widdowson. Methodology The experiments were carried out by reference to a given set of methods (see Appendix 1), although some changes had to be made, and some sections had to be omitted. For example, Philadelphia cheese does not contain any vitamin C or sugar, and as such those experiments were not undertaken. Between experiments, the cheese was kept refrigerated as instructed by the packaging. To prepare the Philadelphia for use, all that was required was to remove an appropriate sample of cheese and place this in the appropriate receptacle ready for use. Results Moisture Content of Food Mass of tin (g) Mass of tin + sample (before) (g) Mass of tin + sample (after) (g) Sample mass (g) % Moisture 24.56 27.29 25.37 2.74 29.70 24.20 27.61 25.33 3.42 33.20 25.10 27.46 25.87 2.36 67.10 Mean 24.62 27.45 25.53 2.84 43.33 Standard Deviation 0.45 0.16 0.30 0.53 20.66 Calculations used: (tin+sample)initial sample – (tin+sample)final mass x 100 = % Moisture mass of sample Ash Content of Food Mass of cruicable (g) Mass of cruicable + sample (before) (g) Mass of tin + sample (after) (g) Sample mass (g) % Ash 11.50 14.45 11.54 2.95 1.44 10.59 13.42 10.63 2.82 1.42 9.96 12.82 9.97 2.86 0.36 Mean 10.69 13.56 10.72 2.88 1.08 Standard Deviation 0.77 0.82 0.79 0.06 0.62 Calculations used: final mass-crucible mass x 100 = % ash mass of sample Determination of the protein content of food Mass of sample (g) Titre /ml Factor (from ‘Pearson’) %N % Protein in 0.32 1.96 6.38 0.86 5.47 0.34 0.99 6.38 0.41 2.60 0.33 2.11 6.38 0.90 5.71 Mean 0.33 1.69 6.38 0.72 4.59 Standard Deviation 0.01 0.61 0.00 0.27 1.73 Calculations used: Titre x 0.0014 x 100 = N% mass of sample Titre x 0.0014 x 100 x Factor = Protein % mass of sample Fat analysis by Buchi method   Sample weight (g) Empty cup weight Cup weight with fat Grams of fat per 100g sample   7.61 29.60 32.47 37.71   7.34 29.22 32.83 39.18 Mean 7.48 29.41 32.65 38.45 Standard Deviation 0.19 0.27 0.25 1.04 Calculations used: cup weight with fat – empty cup weight x 100 original sample weight Final results table: Experimental Values % McCance & Widdowson Values % Moisture Content 0.43 0.58 Ash Content 1.08 2.40 Protein 4.59 8.60 Fat 38.45 31.00 Carbohydrate 12.55 Trace Discussion The results gained experimentally were calculated in a similar way to those found in Atwater and Bryant’s tables that were published in 1904, all obtained by difference. The water, fat and protein content were all calculated and then subtracted from 100 to give a carbohydrate value. This is different to the McCance and Widdowson values, and this shows in some of the results. The experimental value for the ash content was 1.08%, which is only very slightly different from the given value of 2.40%. This suggests that the ash content measurement used (see Appendix 1) was fairly accurate. The standard deviation for this value was only 0.62, which is very small, again suggesting that this measurement is accurate and very consistent. The moisture content found, 0.43%, was also very similar to the given value of 0.58%. However, the standard deviat ...Download file to see next pagesRead More
Tags
Cite this document
  • APA
  • MLA
  • CHICAGO
(“Food chemistry lab report about Philadelphia cheese”, n.d.)
Retrieved from https://studentshare.org/geography/1411594-food-chemistry-lab-report-about-philadelphia
(Food Chemistry Lab Report about Philadelphia Cheese)
https://studentshare.org/geography/1411594-food-chemistry-lab-report-about-philadelphia.
“Food Chemistry Lab Report about Philadelphia Cheese”, n.d. https://studentshare.org/geography/1411594-food-chemistry-lab-report-about-philadelphia.
  • Cited: 0 times
Comments (0)
Click to create a comment or rate a document

CHECK THESE SAMPLES OF Food chemistry lab report about Philadelphia cheese

Food Advertising and Its Impact on Young Minds

Issue of fairness: I believe like most parents and consumer protection groups that advertising directly to children is dangerous and unethical as it can be deceptive and manipulative. It also promotes consumerism and poor nutritional habits to a defenseless target audience.
To create awareness and promote stricter Regulations: In the UK, as compared to many other European nations, there are currently few policies or standards for food advertising and marketing aimed at children. For example, The Nordic countries are at the forefront of protecting children from the effects of advertising. Sweden has the strictest controls in Europe and in 1991 instituted a ban on television and radio advertising targeted at children under the...
18 Pages(4500 words)Research Proposal

Analysing of Alcan Case about an Organisation

From its conception, the plan ran on a system of 12 hours shifts. Lynemouth employed a number of employees, but due to increasing competition in the aluminium industry, the world price of aluminium began to fall. They had to come up with a number of options for change in order to survive the competition. Managers must be contending with changing demands, changing competition, changing political forces and changing social structure. Change is inherent in organisational development and seems to be occurring at an increasing rate. The individual and organisational conflict that can sometimes accompany it cannot always be avoided, but if ignored can cause lost time, resources, and efficiency. When managed well conflict can result in n...
7 Pages(1750 words)Case Study

Different Factors That Cause Food Spoilage

The mechanism of action of these microbes is quite interesting. For example, some microbes release enzymes into the liquid surrounding them and absorb nutrition from the fluid digested externally. On top of that, this process of digestion leaves behind a residue of toxic waste, which is poisonous. That is why food items (both natural and processed) with high fluid content tend to be more susceptible to spoilage. So this is one internal or intrinsic condition for food spoilage.
Also, the vulnerability of a food item for a microbe attack is largely determined by its classification. Food such as carbohydrates, fats, and proteins are made up of organic compounds, whose nutrition attracts microbes. On the other hand vitamins and m...
6 Pages(1500 words)Assignment

The Significance of Fast-Food to Young Persons and Possible Health Consequences

The previous chapter identified the objectives of this research project, including the creation of understanding behind the motivations for fast food consumption and the influences that drive this behavior in the UK. In addition, it is important to identify the various dietary implications of fast food consumption from both a professional and clinical perspective and empirical evidence. At the same time, it becomes crucial to highlight whether the fast food industry is responding to social demand for better and healthier food products in order to fully understand the potential outcomes for fast food companies.

The fast-food consumer is characterized by a wide variety of market demographics from the working-class cons...

12 Pages(3000 words)Literature review

The Act of Storing Food and Making Food

When corn was first discovered, people fell in love with how available it was, and how simple it was to just pick, husk, and eat. They were also pleased that they could store it and use it as needed when they needed to. It was a perfect grain for traveling pilgrims during those times. Without humans, corn could not survive, as it needed to be husked to drop its seeds.
In chapter two, it is learned how important the workings of a farm are to food production. Everything from the soil that plants and grains are grown in, to the machines used to produce items for cooking play huge roles in the larger scheme of things. Even the grain that is fed to the animals has to be the best kind, to produce the best meat for sale. Everything...
14 Pages(3500 words)Literature review

Does Cooked Food Offer Better Nutrition Than Raw Food

There seems to be more agreement on how cooking started than when it did. Most anthropologists believe bush fires started by lightning burnt or baked roots or tubers that were exposed. The man happened to eat it. Similarly, man must have tasted his first cooked meat by chance, when he found a beast killed by a forest fire. He then realized that roasted meat is more palatable and easier to chew and digest than raw meat. Later on, he learnt to use fire for roasting meat. Roasting meat over fires remained the only way food was cooked until the Palaeolithic Period, when people of southern France, it is believed began to steam their food by wrapping it in wet leaves and placing them over hot embers. Shells, skulls, or hollowed stones w...
7 Pages(1750 words)Essay

Appraisal of the Work's Reviews about Medicine

The authors have referred to appropriate and adequate works. The author referred to an explicit range of databases and periodicals. A wide period range was covered as literature review was done of proceedings of the Society or Pediatric Research from 1990 to May 2006.No language restrictions were set as the author referred to the translated version of one trial published in German (Schrod 1993) as well. References of included studies were also reviewed. The literature review also included Grey literature identified by hand searching the proceedings the Society for Pediatric Research Conference published from 1990 to May 2006.
The relevance of the studies included was partial. The standard search strategy of the Cochrane Neona...
14 Pages(3500 words)Literature review

Global Warming and Food Production

The carbon fertilization effect of increased carbon dioxide concentration in the atmosphere has an impact on plant growth, which benefits plant growth by facilitating photosynthesis, cannot balance the complex impact of increased temperatures around the world. Thus, although some regions will benefit from global warming, a total reduction in global agricultural production will result. This essay presents a discussion about the impact of global warming on agriculture and food production around the world.
Although the history of the planet earth suggests that for the last million years ice ages have been interspersed with warmer periods, evidence suggests that the average rate of global warming within the recent past has accele...
14 Pages(3500 words)Assignment

The World Food Program

However, like many organizations, the World Food Program has its own crises that have apparently affected its programs and projects in all parts of the world. These problems, which will be discussed later, limit WFPs' capacity to distribute its resources and services to distressed countries like Ethiopia. It must be noted that in recent years, food rationing was cut by one third (WFP, 2008). In September 2008, WFP published its Media Backgrounder on Ethiopia which reported that the organization targets to support 9.6 million Ethiopians as well as its funding shortage of US$ 465 million. It also recorder 567,000 metric tons shortage of food which will last until March 2009 (WFP, 2008).
Ethiopia has been among the poorest and l...
9 Pages(2250 words)Assignment

The Quality of College Food

A random survey was appropriate for the research given the constraint of time. According to Ching, the research was done in Bunker Hill community college (45). This was a two-year college; hence it was plausible to consider a four-year college in order to obtain reliable deductions. The research carried out was objective given that the results and deductions were obtained in two different days and at different intervals. It was easy to analyze the primary data obtained because it was tabulated in a spreadsheet, which provided a suitable view of the deductions made in the field. A number of factors may cause a lack of parental involvement. Parents do not participate because of poverty, or drug and alcoholism. Teachers in public sch...
6 Pages(1500 words)Case Study
sponsored ads
We use cookies to create the best experience for you. Keep on browsing if you are OK with that, or find out how to manage cookies.

Let us find you another Lab Report on topic Food chemistry lab report about Philadelphia cheese for FREE!

Contact Us