Procedure for producing Quark
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Unknown Principle
Quark is won by acidifying milk and subsequently separating off the whey. The quark so won is a mixture of protein (casein) and fat, from which cheese can be produced. The acidification of milk results in products which keep longer. The flocculation of casein is analogous to the start of digestion in the stomach. Learning objectives - Preparation and properties of quark
Benefits - Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
- Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered
Scope of delivery |
Support base, separable for 2 rods
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02001-00
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1
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Stand rods, stainless steel, various sizes
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02059-00
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1
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Boss head
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02043-00
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1
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Wash bottle, 250 ml, plastic
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33930-00
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1
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Funnels, plastic, various sizes
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46895-00
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1
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Beakers, Boro, low form, various sizes
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46054-00
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1
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Beakers, Boro, low form, various sizes
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46055-00
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1
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Graduated cylinders, plastic, various sizes
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36629-01
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1
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Universal clamp
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37715-01
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1
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Protecting glasses, clear glass
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39316-00
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1
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Rubber gloves, size M (8), one pair
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39323-00
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1
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Glass rod, boro 3.3, l=200mm, d=6mm
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40485-04
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1
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Pipettes with rubber cap, various sizes
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64701-00
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1
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Acetic acid 99...100%, pure 1 l
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31301-70
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1
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Indicator paper, pH1-14, roll
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47004-02
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1
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Pleated filter, various sizes
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47580-04
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1
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Service
