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The Effects of Temperature on the Spoilage of Different Type
Transcript of The Effects of Temperature on the Spoilage of Different Type
By: Darrius Anderson
Background / Introduction
Lactose Free Milk starts as wholesome organic milk. Then we simply add a natural enzyme to break down the lactose and do the work some digestive systems can't. It has all the delicious nutrition that real milk has because it is an excellent source of riboflavin, calcium, vitamin D and protein.
Whole Milk contains protein, 3.25% milkfat, minerals, vitamins and carbohydrates. A single cup provides one-third of your daily calcium requirements.
Almond Milk is a drink made from ground almonds and water. It is a popular plant-based alternative to cow’s milk. It is a tasty dairy-free, soy-free lactose-free alternative.
In conclusion Almond Milk happened to last longer out of the three types of milk in the three different tempertaures I used. In the Lactose Milk happened to spoil the fastest in all of the temperatures. An error I made was when I put the milk in the cups I didnt make sure I put the same amount of milk in the cups for each trail. A future experiment I could do with milk is to see if spoil milk affect the human body and if so how.
Real World Application
This experiment apply to the real world application because people would like to buy milk that doesn't spoil as fast as others. In the real world not everybody drank milk every day therefore they'll want a milk that last longer. In for example, if someone power goes out in their house then the refrigerator starts to warm up so this experiment would let us know which milk can last the longest in different temperatures.
Data / Results
Hypothesis / Question // Goal
If there are high temperatures than the Almond Milk will last the longest and the Regular Milk will spoil the fastest. If there are cooler temperatures than the Lactose Milk will last the longest and the Regular Milk will spoil the fastest.
In this experiment the temperature was changed three times to see the effect of temperature on the spoilage of milk. There were three types of milk Almond, Lactose, and Whole. I poured milk into three different cups and I label each cup by their type of milk. Then I put seals on the top of each cup to keep the smell trapped inside. I then let the milk sit out in the different temperature to see its effect on the milk. Finally I checked the milk each hour to check the difference in its smell.
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"Hiland Dairy | Products | Milks | Vitamin D." Hiland Dairy. Web. 1 Dec. 2015.
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Szalay, By. "Almond Milk: Nutrition & Benefits." LiveScience. TechMedia Network, 30 July 2015. Web. 1 Dec. 2015.
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"Why Does Lactose-free Milk Last Longer than Regular Milk?" Why Does Lactose-free Milk Last Longer than Regular Milk? Web. 1 Dec. 2015.
Background / Introduction
There are bacteria present in milk which reproduce there. Milk tends to spoil once bacteria begin actively reproducing. By placing the milk in the fridge, you are slowing down the rate that the bacteria are reproducing and therefore the rate that the milk would spoil. This is because bacteria grow better in warm conditions. However, if you place the carton on the shelf, the conditions would be warmer there and thus would enable the bacteria to reproduce more rapidly. Hence, the milk would spoil faster.
Lactose-free milk is pasteurized at a higher temperature than regular milk. The process, known as ultra-pasteurization, is designed to remove the bacteria content entirely, giving lactose-free milk a refrigerated shelf-life of 60-90 days, compared with regular pasteurized milk, which retains some bacteria. It has a shelf life of 1-3 weeks.
Data / Results
I used three differnet types of milk and tested them with three different temperatures to see which milk will last the longest in each temperature. I judged the time of spoilage based off of the smell of the milk, I tested it by days.
3 plastic cups
3 seals for cups
3 types of milk