Milk and Cheese


To View Project One Experiments Follow the link Below:


All Test completed on:

Mild RSBT Free Cheddar purchased at Lucky’s Market located on High Street in Columbus, Ohio

Hartzler Family Dairy Whole Pasteurized Non-homogenized Milk from Wooster,Ohio Purchased at Lucky’s Market on High Street in Columbus, Ohio

Filtered Columbus City Water

Solidification Test Notes:

Water start temperature 33 degrees and 10.5 cm in height from bottom of glass

10min noticeable freezing around rim of milk+water glass and not cheese+water glass

20min noticeable frozen film on top of both glasses

40min Frozen top layer on both glasses

60min frozen top layer and sides of glass but still liquid in the middle of glasses

110min milk appears to be solid, but cheese has 1/2 inch of ice on all sides but still liquid in the middle

150min Cheese+water becomes mostly solid

Liquefaction Test Notes:

Room Temperature: 73 Degrees

With Lighting Equipment: 79.9 Degrees

Milk+Water started out at 14cm from bottom of glass and ended at 9cm above bottom of glass in a 10% milk solution

Cheese+Water started out at 15cm above bottom of glass and ended at 9cm above bottom of glass with water surrounding the cheese

Milk started out at 1.5cm above bottom of glass and ended at 1 cm above bottom of glass

Cheese started out at 3cm above bottom of glass and ended at 3cm above bottom of glass

Condensation Test Notes:

Materials started from 35degree temp and water was heated to just below boiling at 206 degrees

There is little visual change in the materials during the test, but upon further inspection the cheese is noticeably softer and moister to the touch and has begun to conform to the supporting rack at the bottom. Milk has gain volume and has condensed water that drip back into pan.

Vaporization Test Notes:


7:00min Moisture drips from cheese

9:00min Visible Melting occurs

11:00min melted drip begins to form

11:30min Melted drip reaches water surface

17:30min Cheese detaches from first ring of supporting rack

22:00min Majority of cheese hanging below rack

25:00min Entire Kitchen smells like melted cheddar

27:30min All of cheese melts into water

30:00min Test ends


3:00min water starts to boil

6:00min water enters a rolling boil

19:00min Milk begins to oscillate in dish

27:00min Milk begins to form a skin

32:00min a second version of the skin forms

35:00min milk appears to be boiling

60:00min end test after recording various milk skins



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