Academic Paper from the year 2021 in the subject Biology – Micro- and Molecular Biology, grade: 6 (IB), , course: IB Diploma Programme, language: English, abstract: This paper aims to explore the changes in the p H of milk and the process of creaming that taken together represent the dependent variable, that is UHT milk spoilage. Most importantly, the connection between fat content and the dependent variable will be investigated. The research suggests that the rate of UHT milk spoilage increases with the amount of fat present in the milk, and this investigation will assess the validity of this statement.
The importance of this subject is significant because UHT milk consumption constantly increases, reaching the threshold of 119 million tons in 2019 and constitutes a strong fundament of people’s diet. The research extends the knowledge about the process of UHT milk spoilage and its link with fat content as well as gives food for thought when it comes to the UHT milk preservation methods, shelf life, and the impact of other ingredients on the process of spoilage.
Tentang Penulis
IB Graduate (43/45)
Utrecht University undergraduate student. Major: Chemistry & Cognitive Neuroscience. Minor: Philosophy.
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