Investigating the effect of fat concentration on the acidity of spoiled milk

Sipahioğlu, Batuhan (2013) Investigating the effect of fat concentration on the acidity of spoiled milk. Other thesis, TED ANKARA COLLEGE FOUNDATION PRIVATE HIGH SCHOOL.

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As we all know economy shapes our life; it is everywhere including education, living standards, social life, health sector etc. In many countries economy doesn’t affect health service people get. However, in Turkey, it is a big issue. Food, drinks and even healthcare services people get depend on their socioeconomic status. In most urban parts of Turkey people drink unpasteurized milk. They don’t know the spoilage date of milk and sometimes physical characteristics alone (acidity, loss of emulsion property etc.) can’t be enough to understand that milk has spoiled. Therefore, people may consume spoiled milk and get sick. Especially it is more difficult to detect spoilage signs in low fat milk. Usage of milk is very common in Turkey. Many of us use milk in their cooking, it’s a fundamental nutrient for all of us and it is really important in our diet too. In TV commercials we see lots of warnings about dangers of consumption of spoiled milk because in urban parts of Turkey especially, each year lots of people get poisoned because of this. In this essay, I investigated the research question “How does fat concentration affect pH of milk after spoilage?” To be able to answer this question, I used three different milk types of the same brand with different fat concentrations and measured their acidity after spoilage. It was hypothesized that there will be a significant pH difference between the pH of the milks with a different fat concentration because of the dissolving rate of carbon dioxide in fat. Milk with greater fat concentration will be the most acidic after spoil. The hypothesis was supported by experimental evidence. Although the initial pH values were the same, the average final pH values were 6.22 for full fat milk, 6.38 for medium fat milk and 6.52 for low fat milk indicating that the greatest pH change was observed in full fat milk.

Item Type: Thesis (Other)
Additional Information: Supervisor: Meltem BAŞER, IB Notu: C
Uncontrolled Keywords: Food, drinks, milk, fat concentrations
Subjects: Q Science > QH Natural history > QH301 Biology
Depositing User: Users 114 not found.
Date Deposited: 10 Sep 2013 10:29
Last Modified: 10 Sep 2013 10:29

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