Lactic acid bacteria naturally present in milk ferment the lactose in milk, converting it into lactic acid and causing the pH of the milk to drop over a period of 1 day. The experiment measured the pH of milk over this time using a data logger to record pH readings, showing an initial steady decline in pH as lactic acid production increased. The UHT milk would not experience a reduction in pH over the same time period due to being ultra-pasteurized to kill bacteria.
Factors affecting the learning of english at secondary 2(2), 95 101Dr.Nasir Ahmad
This study was conducted to investigate the factors affecting the learning of English of the secondary school students in Khyber Pakhtunkhwa. The objectives of the study were (1) To find out the factors affecting the learning of English at secondary level in Khyber Pakhtunkhwa; and (2) To provide a base for improvement of teaching English as a second language at the secondary school level in Pakistan. The population of the study was comprised of all the English teachers of twenty four Provincial government schools, and twenty two Federal government schools located in twenty four districts of Khyber Pakhtunkhwa. Sixteen senior most English teachers were selected for the purpose of interview. The main findings of the study were; the teachers in Provincial government schools were not sufficiently qualified and had not adequate knowledge of teaching methodologies of teaching English. The classes at both type of school system were overcrowded. The Provincial and Federal Government schools lacked audio-visual aids for teaching of English.
Factors affecting the learning of english at secondary 2(2), 95 101Dr.Nasir Ahmad
This study was conducted to investigate the factors affecting the learning of English of the secondary school students in Khyber Pakhtunkhwa. The objectives of the study were (1) To find out the factors affecting the learning of English at secondary level in Khyber Pakhtunkhwa; and (2) To provide a base for improvement of teaching English as a second language at the secondary school level in Pakistan. The population of the study was comprised of all the English teachers of twenty four Provincial government schools, and twenty two Federal government schools located in twenty four districts of Khyber Pakhtunkhwa. Sixteen senior most English teachers were selected for the purpose of interview. The main findings of the study were; the teachers in Provincial government schools were not sufficiently qualified and had not adequate knowledge of teaching methodologies of teaching English. The classes at both type of school system were overcrowded. The Provincial and Federal Government schools lacked audio-visual aids for teaching of English.
"The process of evaluating the quality and safety of milk or dairy products by analyzing a sample of the product on a standardized testing platform is referred to as 'Platform test'.
Spray balls are commonly used in Clean-in-Place (CIP) systems in the food and beverage industry to clean and sanitize tanks, pipelines, and other processing equipment.
Learn in details on the topics above in this weeks edition of Tech-knowledge along with F&B industry buzz for the week, weekly highlights and many fun facts of the domain."
Diagnosis and Management of Cow’s Milk Protein Allergy OlaAlkhars
AIMS AND OBJECTIVES
1- Classification of adverse milk reaction
2- Consider the prevalence of Cow’s Milk Protein Allergy (CMPA) and challenges of diagnosis
3- Review the differences between IgE and non-IgE CMPA
4- Consider What advice should be given to those with IgE mediated CMPA
And how to manage non-IgE CMPA, Considering types of formula and milk Ladder
Product Processing & Market Development. Soy Dairies, medium to large scale. Soy Physics and Economics. This presentation explains Comparative Dimensional Analysis freaming soty dimensions and variables into understandable information.
"The process of evaluating the quality and safety of milk or dairy products by analyzing a sample of the product on a standardized testing platform is referred to as 'Platform test'.
Spray balls are commonly used in Clean-in-Place (CIP) systems in the food and beverage industry to clean and sanitize tanks, pipelines, and other processing equipment.
Learn in details on the topics above in this weeks edition of Tech-knowledge along with F&B industry buzz for the week, weekly highlights and many fun facts of the domain."
Diagnosis and Management of Cow’s Milk Protein Allergy OlaAlkhars
AIMS AND OBJECTIVES
1- Classification of adverse milk reaction
2- Consider the prevalence of Cow’s Milk Protein Allergy (CMPA) and challenges of diagnosis
3- Review the differences between IgE and non-IgE CMPA
4- Consider What advice should be given to those with IgE mediated CMPA
And how to manage non-IgE CMPA, Considering types of formula and milk Ladder
Product Processing & Market Development. Soy Dairies, medium to large scale. Soy Physics and Economics. This presentation explains Comparative Dimensional Analysis freaming soty dimensions and variables into understandable information.
1. 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
2. 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.
3. ENGAGE Before After 1 day What happen to the milk? Why?
4. ENGAGE Planning and Doing Experiment – observation of the change in pH when the milk is left for 1 day.
7. EMPOWER Discussion Did you see a reduction of pH shortly after starting the experiment? What causes the reduction in the pH of milk? Does the speed of change in pH stay constant over the whole experiment period? Calculate the extent of change in pH obtained in the process. What would be the results of incubating UHT milk over the same time period?
8. 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?
9. UNIQUE FEATURES Low costbecause we only use milk. Easy to perform. By using data logger, we do not need a constant observation. The graph can be plotted easily. The result can be analyzed and interpreted easily.
10. REFERENCE Measuring the pH of Milk. Retrieved on 31st August 2010 from http://www.picotech.com/experiments/ph_of_milk/ph_of-milk.html