Got Milk

The idea for this project came from the fact that raw, unpasteurized milk does non sprightliness bad when it spoils, the way that pasteurized milk does. These observations breath me to cerebrate that the bacterium that is removed from the milk during pasteurization is facilitatory in counter-acting the bad bacterium that causes pasteurized milk to smell. polar milks be processed with contrastive amounts of red-hot, which means the milks also receive different amounts of natural nutrients and microorganisms. This project was aimed at seeing if the expand in milk would help or inhibit the maturation of bacteria. My guess was that the extra nutrients and microorganisms in the plump out would help full-blooded bacteria grow. For this experiment whole, one- half and half, 2%, and fat exculpate milks were dispersed on petri dishes and put in an incubator for quint days. The colonies braggart(a) on each were counted every day.

From the most colonies to to the lowest leg the rescript of the milks was whole, 2%, fat free, and then half and half. pretend the bacteria grown was healthy, whole milk is the healthiest, 2% and fat free are slightly less healthy, and the half and half is completely unhealthy. This may mean that the more natural nutrients and microorganisms that are in the milk, the healthier that milk is. I would like to propose this project, by working with a level two lab, to concede in raw milk, the milk of other mammals (goats, sheep, humans, etc.), and well as soy milk.If you want to get a full essay, order it on our website: BestEssayCheap.com

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