Making cheese with whole milk, reduced fat milk, and white vinegar. compare the different ingredients (such as percent fat, type of protein in your milk or the percent of acetic acid, the acetic acid's source in your vinegar). You will then give a hypothesis for each potential outcome. For example, are you expecting different yields? If yes or no explain why. Are you expecting differences in the appearance of your cheeses? If yes or no, explain why.

Making cheese with whole milk, reduced fat milk, and white vinegar. compare the different ingredients (such as percent fat, type of protein in your milk or the percent of acetic acid, the acetic acid's source in your vinegar). You will then give a hypothesis for each potential outcome. For example, are you expecting different yields? If yes or no explain why. Are you expecting differences in the appearance of your cheeses? If yes or no, explain why.

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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