How can we measure the qualities and desirability of a finished recipe both quantitatively and qualitatively in order to determine the success of our recipe experimentation?
On the quest to determine the best recipe for the perfect grilled cheese, my partners and I had different variables to test. The ultimate goal was to find the gooiest grilled cheese, and also which factors ultimately influence the end result. To determine the perfect cheese to make the perfect grilled cheese, we took into consideration the PH of each of the samples of cheese making sure we had a variety of different tastes and textures. The different tastes and textures of the cheese are affected by the aging of the cheese in production and the chemical makeup of the cheese. That being said, the samples we used were made with sharp cheddar cheese with a PH of 5.2, mild cheddar cheese with a PH of 5.3 followed by Gouda with a PH of 5.5.
In order to measure the success of the different cheeses we held taste tests, each participant would taste the different samples of grilled cheeses and answer a survey. From this survey came most of the qualitative data that was used to determine which cheese sandwich was preferred, therefore which one was the gooiest. The conclusion based on the taste taste was that the Mild cheddar cheese was more gooey and had a more preferred taste compared to sharp cheddar cheese. As for the quantitative data was the stretchiness of the cheese measured in centimeters, of the cheese.
How can food’s energy content, nutrition, texture, taste etc. be explained in terms of the atomic, molecular and macro molecular structure of the food?
Younger moist cheeses tend to melt a whole lot better than older drier ones. Most cheeses are made by adding bacteria and rennet to milk. The bacteria consumes the sugars, and this produces acidic by products. Aside from adding flavor to the product these acids cause the proteins in the milk to denature.
A cheese with too high of a PH won’t be able to hold itself together, but rather will be stretchier than a cheese with too low of a PH. This is because the cheese with the higher PH has hydrogen atoms which are not strongly bonded together, whereas the cheese with he lower PH has hydrogen atoms that are strongly bonded together. And if the cheese with the lower PH is heated it will harden and release all the grease. That is why the perfect balance of PH is a cheese between 5.3 and 5.5. Gouda has a PH of around 5.5 while sharp cheddar has a PH of 5.2 and mild a PH of 5.3. The perfect balance between PH was right in the middle at 5.3.
On the quest to determine the best recipe for the perfect grilled cheese, my partners and I had different variables to test. The ultimate goal was to find the gooiest grilled cheese, and also which factors ultimately influence the end result. To determine the perfect cheese to make the perfect grilled cheese, we took into consideration the PH of each of the samples of cheese making sure we had a variety of different tastes and textures. The different tastes and textures of the cheese are affected by the aging of the cheese in production and the chemical makeup of the cheese. That being said, the samples we used were made with sharp cheddar cheese with a PH of 5.2, mild cheddar cheese with a PH of 5.3 followed by Gouda with a PH of 5.5.
In order to measure the success of the different cheeses we held taste tests, each participant would taste the different samples of grilled cheeses and answer a survey. From this survey came most of the qualitative data that was used to determine which cheese sandwich was preferred, therefore which one was the gooiest. The conclusion based on the taste taste was that the Mild cheddar cheese was more gooey and had a more preferred taste compared to sharp cheddar cheese. As for the quantitative data was the stretchiness of the cheese measured in centimeters, of the cheese.
How can food’s energy content, nutrition, texture, taste etc. be explained in terms of the atomic, molecular and macro molecular structure of the food?
Younger moist cheeses tend to melt a whole lot better than older drier ones. Most cheeses are made by adding bacteria and rennet to milk. The bacteria consumes the sugars, and this produces acidic by products. Aside from adding flavor to the product these acids cause the proteins in the milk to denature.
A cheese with too high of a PH won’t be able to hold itself together, but rather will be stretchier than a cheese with too low of a PH. This is because the cheese with the higher PH has hydrogen atoms which are not strongly bonded together, whereas the cheese with he lower PH has hydrogen atoms that are strongly bonded together. And if the cheese with the lower PH is heated it will harden and release all the grease. That is why the perfect balance of PH is a cheese between 5.3 and 5.5. Gouda has a PH of around 5.5 while sharp cheddar has a PH of 5.2 and mild a PH of 5.3. The perfect balance between PH was right in the middle at 5.3.