In the modern era, where alternative kinds of milk are highly popular, little research has been done to examine the effect different types of milk will have on the quality of the cake. Generation Z is highly attracted to alternative milk such as almond or oat milk for environmental as well as health reasons such as dairy intolerances. In this study, we will examine the effect of milk’s pH on the taste, texture, rise, and overall quality of three cakes. The study looks at three cakes, one made with whole milk, one made with almond milk, and one made with oat milk to see how the pH of each milk affects the quality. Our research can be applied to allow those with dairy intolerances and those who prefer alternative milk to enjoy baking and baked goods.
Farhana Khan, Awestaa Zia, & Hana Ashraf
christopherneske
December 6, 2021 — 2:13 pm
As a cook, I found this very interesting indeed. It is true that we do solve the problem of milk production going forward, as you said, for environmental and health reasons. The results you found were quite interesting. I’m assuming that your original boxed cake mix asked for whole milk as its liquid, so I would have thought the milk cake should have scored the best marks for each category as that is how the recipe was tested. That you had such a high fluffiness rating from oat milk was quite unexpected and very interesting.
You mentioned that all cakes were cooked at the same time, were they cooked on the same rack? If they were, then one would expect the cake in the middle to have been slightly isolated from the radiant heat of the oven by the other two cakes and should probably have retained a bit more moisture and risen slightly less. I think if the cakes were cooked in the same oven, but a different times, then the cooking process would have been more equivalent for each cake.
I was also wondering, aside from pH, if the different fat levels of each milk would have an effect on the overall final product? It would be interesting to see how the results would have been affected if the olive oil volume was increased or lowered to adhere to the original proportions.
LeondraC
December 7, 2021 — 10:54 am
I really appreciated the aesthetic of your poster, your visuals were also a nice touch and lastly very organized. You have already listed how the sample size is a limitation to your results but I also feel the issue with an individuals ideas on fluffiness or moistness cant be accurately determined scientifically. Also, was there any errors when preparing the cakes?
Leondra Craig
December 7, 2021 — 10:56 am
I really appreciated the aesthetic of your poster, your visuals were also a nice touch and lastly very organized. You have already listed how the sample size is a limitation to your results but I also feel the issue with an individuals ideas on fluffiness or moistness cant be accurately determined scientifically. Also, was there any errors when preparing the cakes?
Anureet Kaur
December 9, 2021 — 12:04 am
I thought this poster addressed something that can be applicable to a lot of people. It’s true that nowadays people often turn to alternatives to dairy-based milk, regardless of whether they have a lactose intolerance or not. I think exploring which type of milk produces the best quality cake is not only a relevant research topic, but a fun one too. This poster initially caught my attention because of the design, and I really loved how the colors complimented your findings without being too overwhelming. The pictures were also a great touch for visual learners. I think given the results, people can turn to a specific type of milk depending on what kind of cake they like. For example, if they like moist cake, buttermilk is the way to go. If not, they can experiment with other types of milk to find their favorite type of cake. Overall, very interesting project!
Eliam
December 13, 2021 — 10:32 pm
Really cool poster! I loved the simple, but clean visuals and your poster was easy to read. I would have never associated pH with cakes! I have to agree with the first commenter regarding other factors affecting your cakes; fat levels are a big factor in the moistness and fluffiness so perhaps this could have affected your results. I also wonder if your results remain the same across all kinds of cake mixes.