Biology SBA : IP

Title : Nutrition - Part B (Implementation)

Introduction
Milk is a liquid that is made up of milkfat, proteins,water, lactose(milk sugar),minerals ,
vitamins, and enzymes. This composition of milk makes it nutritious as it carries major nutrients
and versatile as it makes by- products like cheese and yogurt. Enzymes in milk can be naturally
there or be produced by some microorganisms. Spoilage of milk is the deterioration of the
quality of the milk. This may occur when milk is unrefrigerated. Enzymes naturally present in
the milk or those enzymes produced to carry out metabolic reactions for micro organisms break
down macronutrients like proteins and fats and create rancid smells and flavours.For example,
the enzyme protease( secreted by spoilage bacteria), in the milk breaks down proteins and lipase
breaks down fats, also the lactobacillales uses the enzyme lactase to break down lactose sugar
and produce lactic acid, which when built up spoils milk
Refrigeration is one method that is said can be used to increase the shelf life of milk as low
temperatures inhibit the action of enzymes.
In this experiment the effects of low versus room temperature on the shelf life of milk.

Aim : To investigate if an open box of milk lasts longer in the refrigerated than an open box
of milk left at room temperature.

Materials / Apparatus : 2 Box of milk , Refrigerator, Room , Thermometers

Procedure :
1. Got two (2) boxes of milk.
2. Measured 50 ml out of both boxes of milk.
3.The milk that were measured was pour into two cups.
4. Placed one in the refrigerator and the other in a room which is room temperature
5.Leaved for 7 days .

6.Observed what take placed each day to see how the milk changed.
 7. A thermometer was also used to checked the temperature on each day for both milk in the
cups.
8. The results were recorded properly for each day and pictures were taken on a

daily basic.

Observation/Results : When you leave an open box of milk the refrigerator

and leave another open box of milk in a room temperature, The milk that is leave

open in a refrigerator it will stay fresh for a longer time compared to leaving it in

the room temperature. The room temperature cause bacteria to grow quicker in the

milk causing it to spoil faster and the milk that is stored in the fridge stays longer

cause the cold temperature of the fridge helps slows down the growth of bacteria,

keeping the milk from spoiling quickly.

DAYS OBSERVATION OF MILK

Refrigerated Room Temperature

1 Milk is fresh (no changes Milk is fresh (no changes

in odor,color, and texture) in odor,color, and texture)

2 Milk is fresh (no changes Milk bubbles forming at

in odor,color, and texture) the surface

3 Milk is fresh (no changes

changes in smell, texture,
in odor,color, and texture)
and appearance.

4 Milk is fresh (no changes

in odor,color, and texture)
 5 Milk is fresh (no changes Unpleasant smell and texture
in odor,color, and texture) from milk , lumpy surface(soft
semi-solid /solid
accumulation).

PICTURES SHOWING OBSERVATION OF MILK SPOILAGE

PICTURES SHOWING APPARATUS USED AND INITIAL APPARATUS SET-

UP
DAY 2 OBSERVATION
Day 5 Observation
Discussion: Enzymes are biological catalysts that speed up chemical reactions in our bodies.
They are sensitive to temperatures and pH, they are also specific in nature. And they have
specific jobs to do. For example: in milk, enzymes like lipase break down fats, proteases break
down proteins, and lactase breaks down milk sugars. These enzymes act on their specific targets
and break down into smaller molecules. Enzymes can be found in various sources, including
milk itself, airbone bacterial contamination, or intentionally added bacteria for fermentation.

During the experiment it was observed that the milk that was left at room temperature went
through several stages of degradation due to the action of the enzymes that were present. the
appearance of the milk was white and there was no smell Initially there was no smell to the milk
and its appearance was white then on day 2-3, there was a formation of bubbles on the surface of
the milk and slightly smell as enzymes are released by microorganisms to carry out their
metabolic processes. After the 5 days passed the milk was clumpy and started to smell.

The milk in the refrigerator remained the same for 5 days at the temperature below zero.
It had no changes in th color or texture.

Therefore milk needs to be refrigerated to slow down the activity of enzymes. It is best for the
milk to stored at room temperature, the enzymes can become more active and cause the milk
to spoil faster. By keeping milk refrigerated, it can slow down the enzyme activity and help
maintain the freshness of the milk for a longer period of time.

Conclusion : In conclusion , milk spoils faster at warmer temperatures than cold temperature
hence temperature influences the rate of spoilage of milk.

Limitations : An effort was made to reduce any experimental error in the experiment as much

as possible, All conditions were kept constant.However, experimental error could have come

from

1.The milk throw way by mistake in the fridge

2. Inefficiency of the refrigerator

Precaution: 1.Wear a mask for protecting from the bad smell of the milk,

2.Wear a gloves for stoping contacting bacteria.

Source of Error: Milk wasn’t check everyday.

Reflections : From this investigation I have been enlightened how enzymes play a significant
role in the spoilage of milk. I can now appreciate the complexity of the biochemical processes

involved in food preservation. So, while it may not be a positive aspect, it's interesting to learn

about the role of enzymes in milk spoilage. They act as catalysts, that will break down the

macronutrients in the milk and turn it rancid and give it a foul odour. And I now understand

the importance of keeping a milk refrigerated as to leave it at room temperature would give

the

enzymes that the microorganisms produce due to their metabolic reactions an optimum

temperature with which to work on food substrates. The most enlightening thing I have learnt

while doing my research for this project is that we can learn about better understand how to

preserve and extend the shelf life of milk and other perishable foods. It's fascinating to see how

the biochemical reactions driven by enzymes can impact the quality and safety of our food. It

also helped me to understand why products have a sell by dates. So, studying enzymes in milk

spoilage helps me gain insights into food science and preservation techniques. I really enjoyed

the experiment as it taught me so much about spoilage of different foods in the research.