1. MILK EXPERIMENT
Valerie Katimi
Paula Corredera
Ayoub el Mrabit
Neus Juanola

2. INTRODUCTION
The milk deteriorates for the acids that produces the
bacterium.

3. The most communes methods to preserve the milk are the
pasteuritzation and the uperitzation.
Pasteuritzation:
With high temperatures we can kill the bad bacteriums, but
not the others.
Uperitzation:
With a termic shock, we kill all the bacterium and then the
milk can be preserved more time.

4. LABORATORY
Material: 2 beakers,1 Erlenmeyer flask, 1 dropping
pipette, 1 suction pipette, 1 glass rod, vinegar, UHT Milk
(without expire)

5. Method: We want to check that the milk deteriorates for the
acids.
We take two samples of expire milk: 1 pasteuritzated and
an other uperitzated, and we see them.

6. We heat the uperitzated milk without expire and we put it
into the Erlenmeyer flask.
With the dropping pipettes and the suction pipette, we put
the vinegar at the milk.

7. With the glass rod, we mix the milk and then it will be like
the expire pasturitzated milk.
Then we can see that the milk deteriorates for the acids.

8. Class EXPERIMENT
Material: 2 glasses, 1 plate, 1 , spoons, cow milk and
sheep milk.

9. Method: We see the two kinds of milk.
First we see it with naked eye. There aren’t a lot of
differences, the booth are white. They smells similar too.

10. With spoons, we taste the two types of milk and we see
that the cow milk is softer than the sheep milk, which has a
taste of grass and cheese.

11. We see that the two types of milk are different.

12. The
End