Procedure: Set up 5 different water baths at 20°C, 30°C, 40°C, 50°C, and 95°C. In a group label each 5 test tubes with the group name. Find the mass of 1 coffee filter, this will be important for later. Each person will be responsible for one temperature, and measure 5 ml of whole milk into a test tube. Then take each test tube and place it in the appropriate water bath, and wait 3 minutes for the milk temperature to adjust. Once each test tube has adjusted, add 10 drops of chymosin and start the timer. Every 5 minutes check the test tube for coagulation, and compare to the control which has 10 drops of water rather than chymosin. Record this on your data table. After 40 minutes, remove each test tube from the bath and filter out the cheese curds using a coffee filter. Using a scale, find the mass of the cheese curds, and remember to subtract the mass of the coffee filter. Record it in the data table…