PROCEDURE

Make sure the pH meter is calibrated to ensure precision & accuracy when
taking readings
1. Make sure the pH meter is calibrated to ensure precision & accuracy when
taking readings

 Measure 450 mL of milk into a 500+ mL beaker

 Take 2 pH readings of the milk and record the average

Take 2 pH readings of the vinegar and record the average

 Place the beaker on a Bunsen Burner and heat milk until it reaches 180°F.
 Once 180°F is reached, remove the milk carefully from the Bunsen burner

Slowly pour 10 mL of white distilled vinegar into the milk. Stir occasionally.

 Once cooled, take a pH reading after adding the acid and record.
 Once the milk has cooled down, pour the beaker into a colander or
filter though cheese cloth


Filtering the milk separates the curds from the whey