THE MORE THE

MERRIER
Bacterial Fermentation

GROUP 6
AZFATINI BT NAWI
D20081032320
ZETY LIYANA BT ZAINAL ABIDIN
D20081032351
SYAFIQAH SHAARI
D20091034832
YIP SOOK HAN
D20091034841
SCIENTIFIC CONCEPT

 Milk is contaminated by bacteria even before

it leaves the udder, although at this point
they are harmless and few in numbers.


 The two main groups of bacteria in milk are

Lactic acids and coliforms. Lactic acid is the
normal bacteria present in milk and dairy
products. Coliforms are the main reason for
milk spoilage.

ENGAGE


Before After 1 day



What happen to the milk? Why?
ENGAGE

Planning and Doing Experiment – observation of the

change in pH when the milk is left for 1 day.
EMPOWER

Result
Time (hour) pH Time (hour) pH

1 5.442 13 5.186

2 5.442 14 5.174

3 5.442 15 5.158

4 5.380 16 5.149

5 5.360 17 5.142

6 5.340 18 5.133

7 5.299 19 5.121

8 5.278 20 5.117

9 5.258 21 5.112

10 5.237 22 5.096

11 5.230 23 5.074

12 5.197 24 5.063
EMPOWER

Graph
EMPOWER

Discussion


1.Did you see a reduction of pH shortly after

starting the experiment?
2.What causes the reduction in the pH of milk?
3.Does the speed of change in pH stay constant
over the whole experiment period?
4.Calculate the extent of change in pH obtained
in the process.
5.What would be the results of incubating UHT
milk over the same time period?

ENHANCE

School Milk Program has to be postponed for a time being

because the food poisoning case among students due to milk
spoilage. What are the factors causing the milk spoilage and
how to overcome the problems?
 UNIQUE FEATURES

Easy to perform.
w cost because we only use milk.

By using data logger, we do not need a constant observation.

lt can be analyzed and interpreted easily.

REFERENCE


Measuring the pH of Milk. Retrieved on 31st
August 2010 from


http://www.picotech.com/experiments/ph_of
_milk/ph_of-milk.html
