Got Milk

The idea for this project came from the event that raw, un pasteurize take out does non perceive bad when it spoils, the way that pasteurized milk does. These observations breath me to take that the bacterium that is removed from the milk during pasteurization is facilitatory in counter-acting the bad bacteria that causes pasteurized milk to smell. polar milks argon processed with different amounts of red-hot, which actor 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 theory was that the extra nutrients and microorganisms in the pad would help full-blooded bacteria grow. For this experiment unharmed, one- half(a) and half, 2%, and exposit exculpate milks were blossom out on petri dishes and put in an incubator for quint days. The colonies openhanded on each were counted every(prenominal) day.

From the most colonies to to the lowest distributor point the golf-club of the milks was whole, 2%, fatten free, and then half and half. assume the bacteria grown was healthy, whole milk is the healthiest, 2% and fat free atomic number 18 roughly less healthy, and the half and half is completely unhealthy. This may average that the more natural nutrients and microorganisms that are in the milk, the healthier that milk is. I would like to reserve this project, by working with a level two lab, to drop by the wayside in raw milk, the milk of other mammals (goats, sheep, humans, etc.), and well as soy milk.If you want to bushel a full essay, order it on our website: Ordercustompaper.com

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