This past month at Sisters4Science the girls of Ariel learned the science behind some of their favorite dairy products. While a lot of us drink skim milk or eat whipped cream, many people don’t realize that all of those products come from the same kind of milk that comes out of a cow! To learn about how fat contents affect the dairy products we consume, I led an experiment with the girls that used different types of milk.
To start off the lesson, I asked the girls what kinds of milk they drank at home. Almost everyone said that they drank either 2% or skim milk. When I asked the girls if they knew what the difference was between those two milk types, Amara said that it told you the amount of fat that was in the milk. When cows are milked, all of the fat floats to the top of the liquid – whatever’s not scraped off the top is what determines the fat content of our milk. However, that fat doesn’t just get thrown away! While low-fat milk is normally contains about 2% of milk fat, heavy whipping cream contains about 30%! While Kody thought that was ”kind of gross, “ she quickly got over it when she remembered how delicious whipped cream is! So how does liquid heavy whipping cream turn into the whipped cream that we all put on our desserts? This is what the girls focused on for their first experiment! Using heavy whipping cream, the girls all used their muscle power to whip the liquid into the creamy texture that we see when spraying it out of a can. After many minutes and some sore arms, the girls had whipped cream to eat with some delicious strawberries! The fat from the cream is contained in tiny droplets and when you whip cream, you’re introducing tiny air bubbles into the liquid, which makes it have the fluffy texture we love so much. Camilah joked that next time she wanted to make her own whipped cream, she would use an electric mixer because it was much easier! Next, the girls got to make some milk art! First, the girls poured some whole milk into a pan and then put drops of food coloring into the milk. With the help of some dish soap and some fat particles, the drops of food coloring were able to break apart and create the amazing color symphony we saw in the pan! Who would have thought that all that was happening when we’re washing our dishes?