Milk Experiment: Which milk spoils fast?

Erin and Shawnee

G8

Table of Contents
1. About me ------------------------------------------------------------------------------------ ( 3 )
2. Abstract -------------------------------------------------------------------------------------- ( 4 )
3. Question ------------------------------------------------------------------------------------- ( 5 )
4. Research ----------------------------------------------------------------------------------- ( 6,7 )
5. Methods, Testing & Redesign ------------------------------------------------------------- ( 8 )
6. Results ------------------------------------------------------------------------------------- ( 9,10 )
7. Conclusion ---------------------------------------------------------------------------------- ( 11 )
8. Bibliography, References, and Acknowledgements ------------------------------- ( 12,13 )

1. About me
Erin Oh and Shawnee Hong, who are 8th graders from Korea International School Jeju
Campus are performing this experiment as a team. The objective of our team is to increase
knowledge in both science and real life through this project.
Shawnee is from Uijeongbu, South korea. She has great interest especially in drawing or
making work of art and listening to music. Also, in sports, kick-boxing and basket ball. Erin is
from Mokdong, South Korea, and enjoys spending time listening to music, reading books, or
with friends.

2. Abstract
This experiment is designed to test spoilage of three different types of milk(whole milk,
2% milk, and skim milk). Specifically, to figure out whether the whole milk spoils at the same
rate as 2% milk and skim milk. In real life, this information helps to determine whether food is
spoiled or not and how much times it takes for food from expire date to spoil. Along with helps
when going to market and trying to decide which milk to get. Thus, the question, Does the whole
milk has same spoilage rate with skim milk and 2% milk?, would be answered by the following
experiment.
Based on the content, the hypothesis is: If three types of milk are put under the same
condition, then whole milk will spoil first, because it contains more fat, and the independent
variable had been set as types of milk and dependent variable as time(how long each milk takes
to spoil). On the other hand, the result confirmed this to be wrong as skim milk was ahead
compared to other two milks. The skim milk spoiled on third day, whereas 2% milk spoiled on
fourth and whole milk spoiled on fifth day.
Accordingly, for future opportunities, hypothesis is likely not to be only dependent on the
fat content of milk. For improvements, deeper research about food spoilage would be needed.
Additionally, this experiment could been expanded by testing how long cheese or yogurt will
stay uncontaminated under room temperature.

3. Question
Does the whole milk has same spoilage rate with skim milk and 2% milk?
Variables
Independent variable: Types of milk
Dependent variable: Time, how long each milk takes to spoil
Variables
Experimental Group

Controlled Variables

Whole milk

Same temperature and expire date

Identical amount

2% milk

Skim milk

Control
Temperature and condition.
Hypothesis
If three types of milk are put under the same condition, then whole milk will spoil first,
because it contains more fat.

4. Research
!

Food spoilage refers to deterioration of the foods original nutritional value, texture,

color, odor and/or flavor which then come to be detrimental and ineligible to consume. Main
causes includes, microbial spoilage, autolysis, and infestations by insects or rodents, and low
temperature injury(Varieties of Milk). The microbial spoilage occurs by one amongst three types
of microorganisms, yeasts, moulds and bacteria. Furthermore, fungal spoilage and bacterial
spoilage are under this effect. Autolysis is the breakdown of plant or animal tissues due to action
of enzymes contained in tissues. When foods are spoiled due to one of those causes, changes like
color and odor enables us to make decisions using our naked eyes.
Especially, for milk, there are two types of bacteria, lactic acids and coliform, which
leads to physical and chemical changes on milk. The expiration date on milk is simple estimates
of milk shelf life. Thus, it depends on ourselves to determine whether it is drinkable or not.
Usually, theres sour smell and curdling, but milk can be sour and not to be spoiled. Those can be
result of fermentation which is a product in the manufacturing of cheese or yogurt. It makes us
hard to exactly figure out spoilage. In addition, the growth rate of bacteria is not much disparate
among milks.
Any variety of milk should be stored under about 7.2C, otherwise bacterias would
initiate its growth. From the day milk has come from cow, it stays good until around for 14 days.
This date has been extended using the method of pasteurization invented by Louis Pasteur in the
mid-1800s(Rushing).

There are three major types of milk: whole, skim, and 2%. Primary distinction between
them are the fat content. The whole milk is standardized to have minimum fat content of 3.5%,
skim milk have fat content along 0-0.5%, and 2% with 2% of fat content(Yu).

5. Methods, Testing & Redesign

Materials list
Whole milk
2% milk
Skim milk
3 drinking glasses
Magnifying glass
Experimental Procedure
1. Pour the whole milk, 2% milk, and skim milk in 3 separate 250ml beakers. Label each
one to know what kind of milk is in each.
2. Set beakers at the table of room temperature.
3. Observe what happens everyday and document any changes.
4. When milks start to spoil, record the time for each of them.
5. End experiment after the clear spoilage of one type of milk.
6. Pour out the milk and clean beakers.

6. Results
Description of changes throughout each day.

Day 1

Day 2

Day 3

Day 4

Day 5

Whole Milk

No changes
and showing
consistency

No change in
color, but
slightly
smells sour

Thins white
layer is
formed
around the
surface,
smells sour

White layer
become
thicker

White layer
turned into
curdle

2% Milk

No changes
and showing
consistency

No change in
color, but
smells sour

Thin white
layer is
formed on the
surface, still
smelling sour

Surface stars
to curdle

Some
curdling can
be seen

No changes
and showing
consistency

Thin white
layer is
formed on
some parts of
surface,
smells sour

Starts to
curdle, smells
more sour

There are
some yellow
curdling on
the surface,
smelling sour

More
curdling are
being formed

Skim Milk

Data Analysis

5
4
3
Whole

2
1
0

Whole

2%

Skim

2%

Skim

Discussion
As time passes by, all three milk started to first smell sour, thin white layer formed on the
surface, and lastly had curdling. Until the second day, smell and layer were only parts to be seen.
However, since the third day, skim milk had curdling, which means that it began to spoil.
According to my experiment, the skim milk spoiled the first, at the third day. Other two
types of milk, whole and 2%, spoiled at the fifth and fourth day, which was one or two days later
than it. One clear fact proved by this result is that as the milk contains less fat, it spoil fast, or its
opposite.

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7. Conclusion
!

Overall, through the experiment, answer to the original question has been made which is:

skim milk spoils faster than the whole milk. It took 5days for whole milk, but skim milk was
faster by one day and started to spoil at day 4. The hypothesis was: If three types of milk are put
under the same condition, then whole milk will spoil first, because it contains more fat.
Consequently, experimental results do not support it. Unlike the hypothesis, milk with high fat
content stays longer in room temperature. This implies that it is more effective to purchase high
fat content milk, the whole milk, which would extend the date(s) of storage. Hence, now it is
possible to apply this result further to see whether there would be difference in which brand of
milk to choose or to discover spoilage of each kind of milk.
In the future, If we get opportunity to perform this experiment again, new hypothesis is
likely to be built in a way that does not rely on the fat content of milk as it is proved to be not an
important factor in determining spoilage of milk. Additionally, to make improvements,
decreasing the checking intervals and development in checking the production of bacterias would
be essential, because it was hard to be sure if the milk was spoiling or actually fermenting.

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8. Bibliography, References, and Acknowledgements

Acknowledgements
Thanks to Mr.Oren, who provided materials and answered questions related with this
project, and other students for giving advices and help.

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Works Cited
Rushing, J.E. "Protecting the Safety of Milk." Protecting the Safety of Milk. NC State University,
05 Apr. 2014. Web. 05 Apr. 2014.
"Varieties of Milk." Varieties of Milk. The Dairy Council, 2014. Web. 05 Apr. 2014.
Yu, Leung Chun, Tam Kin Wai,, and Yu Chi Wai. "Spoilage of Food." Spoilage of Food. N.p.,
n.d. Web. 02 Apr. 2014.

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