5. Conclusion

5. Conclusions
Therefore, if one wishes to enjoy a cup of coffee while being lactose intolerant, one can simply wait until their coffee has cooled slightly before pouring the soy milk in. Alternatively, one can pour their iced coffee into their soy milk.


5.1 Practical Applications

That there is a temperature if you want to lower down the amount of soy milk, which is 30°C. However, that is just the optimum temperature in our experiment, and as letting coffee with the temperature as high as 60°C to cool down to 30°C takes a bit of time, you could just let it cool down for a while before adding the soy milk. The same goes for chilled coffee. If you had just taken it out of the refrigerator, you might want to leave it for sometime for it to rise it to a higher temperature.

5.2 Areas for further study

Perhaps we can venture more on how to prevent curdling entirely rather than lessening it to a minimum to fully benefit those that are lactose intolerant. To investigate this, we can deepen our understanding about why the protein molecules react to the coagulating agent, which is the coffee. When we understand why it is occurring, we can experiment with the factors that affect it in order to fully prevent soy milk curdling. For example, since we have proven that the lower the temperature, the less curdling will occur, would freezing the soy milk into ice cubes prevent curdling on a whole? Perhaps we could also investigate more on the acidity levels of the coffee instead of the temperatures as well.

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