When Ms. Cauliflower meets Dr. Milk ...

It was a story long long time ago....when everything started from Ms cauliflower....

<--She is Ms. Cauliflower, from the species of Brassica oleracea, in family of Brassicaceae. She is so white, as white as snow, due to lacking of green chlorophyll which is found in other members of Brassicaceae such as broccoli and cabbage....

Well, she is so attractive because she is rich in nutritional value. The sulforaphane and anti-estrogen compound such as indole-3-carbinol can prevent cancer; glucosinolate may improve the liver's ability to detoxify carcinogenic substances....Wow...that is why she look so healthy and beauty.....

But, she has facing a great problem-- she will turn into yellowish when boiling in alkaline water bath...this was caused her so sad and depressed Y.Y

But....everything is changing since he met Dr. Milk!!!!

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Dr. Milk>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

He contains different kinds of nutrients such as minerals, proteins, fats, carbohydrates, and vitamins which beneficial in human health. As he having the pH between 6.4 and 6.8, it has makes him always be slightly acidic.....

By the way, how is he going to help Ms. Cauliflower to prevent turning into yellowish?? What is the theory between them?? How How How????

Well, let us go through the journey to discover what is the things have been happened between them......

Brands of milk

Figure 1: Skim milk X

Figure 2: Fresh milk Y

Figure 3: Fresh milk Z

As our purpose is evaluating the effect of remaining white colour of cauliflower, we have chosen three types of milk which from top to bottom are skim milk X, fresh milk Yand resh milk Z...After that, we will posted some of the pictures about the comparison between whiten cauliflower and yellowish cauliflower by different preparation on the upcoming post...Stay tune!!

Testify the Whitening of Cauliflower

Figure 1 (left to right): Raw cauliflower & boiled cauliflower

Figure 2 (left to right): Cauliflowers with fresh milk Z & salt water

Figure 3 (left to right): Cauliflower with fresh milk Y & salt water

Figure 4 (left to right): Cauliflower with skim milk X & salt water

Hello, guys!!Thanks for keep watching for our blog again...Now, I would like to share some pictures of what we done throughout the experiment to all of you...Above are a list of photos that would help you to clarify the comparison of cauliflower preserved by different preparation...

The first diagram above showing that the raw cauliflower was on left hand side while the other one was boiled with salt water which contains 1g of salt for 8 minutes...We can observed that the colour difference between two cauliflowers which one boiled with salt water is more yellowish than the raw one...

Next, for the second diagram is demonstrated that the cauliflower which boiled with salt water which contains 1g of salt was appeared yellowish colour comparing contrarily to the cauliflower which was appearing in white colour by fresh milk Z being heated for 8 minutes...

The third diagram is demonstrated about the cauliflower appeared in white colour after boiled with fresh milk Y for 8 minutes...On the other hand, the cauliflower boiled with salt water which contains 1g of salt was observed yellowish on its appearance...

Last but not least, the fourth diagram showed the result of Test 2 which skim milk X is used. The result of Test 2 is similar with the second and third diagram which is the results in Test 1.

White colour of cauliflower can be remained by adding 1 teaspoon of milk into the cooking water and it was clearly supported by these pictures above...

Why two of them have a great contrary on appearance? However, the whitening effect of milk and the yellowish effect of salt water have further discuss in the following post...

Test 1 Explanation

Cauliflower that we used is the white variety which is called Snow Crown or Ravella. White cauliflower will turn into yellow colour when
1. It is cook in alkaline water (Ellie, n.d.).
2. It is cook in aluminium or iron pot, its white colour will turn into yellow or greenish-brown colour (Barbara Feiner, 2009).

At first, we are adding 1g of salt into the cooking water of cauliflower as mimicking the cooking situation in home. The white cauliflower turns into yellow colour. Then, we are adding one table spoon of milk into the cooking water of cauliflower with present of salt. The white cauliflower remains as white colour after milk is being added into its cooking water.

White cauliflower contains anthoxanthin (Loblaws, n.d). Anthoxanthin is a water soluble pigment which is white to yellow colour. White cauliflower cooks in plain water will appear as creamy white. When we cook white cauliflower in alkaline water which is salt water, the anthoxanthin in white cauliflower will turn into yellow colour. The texture of the cauliflower also affected where texture of cauliflower will become mush. When milk is added into the cooking water of cauliflower, the cooking water becomes slightly acidic. Cauliflower remains white as anthoxanthin pigment is white colour in acidic water (Michigan State University, 2001). Cauliflower will have a firm texture in acidic water (Loblaws, n.d.). Vinegar or lemon juice also can be added into the cooking water of cauliflower to remain the white colour of cauliflower (Ellie, n.d.).

pH of fresh milk is range from 6.7 to 6.5 where it is slightly acidic. Milk contains proteins that have a weak acid and weak base in its chemical structure. Thus, milk can behave as a buffer solution (Milk, n.d.). The buffer ability of milk helps to maintain the pH of cooking water. The pH of cooking water will be slightly acidic or in neutral.

We are using different brands of milk to remain the white colour of cauliflower. There are no different changes in colour of cauliflower when cauliflower is cook with different brands of milk.

Test 2 Explanation

Skim milk X is also used to carry out the test. Skim milk can remains the whitish colour of cauliflower. Most of the fat in milk is triglycerides, triglycerides do not affect the pH of milk. Thus, removal of milk fat in milk does not change the pH of milk. Skim milk has a similar pH value as fresh milk which can remain the whitish colour of cauliflower. Milk protein content in skim milk is same with the fresh milk and there are no big different changes on buffer ability of milk (Milk, n.d.).

Effectiveness

Adding milk into cooking water of cauliflower to remain its whitish colour is recommended to our friends, neighbours and housemates. There are a total of 33 peoples had try the cauliflower that cooked with milk. Although there are 12 peoples out of 33 peoples do not like the creamy smell of the cauliflower after adding milk in the cooking water, all of them like the whitish colour of the cauliflower.

References

1. Barbara Feiner, 2009. Organic Cauliflower. [Online]. Available from :
http://www.organicauthority.com/blog/organic/organic-food/organic-cauliflower/ [Accessed 1st October 2009]
2. Ellie, n.d. Cauliflower. [Online]. Available from : http://www.kitchencaravan.com/ingredient/cauliflower [Accessed 1st October 2009]
3. George Mateljan Foundation, n.d. Cauliflower. [Online]. Available from : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13 [Accessed 24th October 2009]
4. George Mateljan Foundation, n.d. [Online]. Available from : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=130 [Accessed 24th October 2009]
5. Loblaws, n.d. Cooking of Cauliflower. [Online]. Available from : http://www.loblaws.ca/en/food_guide_7369.aspx [Accessed 1st October 2009]
6. Michigan State University, 2001. Anthoxanthin. [Online]. Available from : https://www.msu.edu/~lentnerd/NewFiles/veggies.html [1st October 2009]
7. Milk, n.d. Chemical status of milk. [Online]. Available from : http://www.ilri.org/infoserv/webpub/fulldocs/ilca_manual4/milkchemistry.htm [Accessed 1st October 2009]
8. Milk nutritional value, n.d. [Online]. Available from : http://www.iloveindia.com/nutrition/milk/index.html# [Accessed 24th October 2009]
9. Wikipedia, 2009. Cauliflower. [Online]. Available from : http://en.wikipedia.org/wiki/Cauliflower [Accessed 24th October 2009]