Whole & Skim Milk

Does whole milk spoil at the same rate as 2% and skim?

Introduction

Food spoilage can be caused by a combination of different factors such as light, oxygen, heat, moisture and / or all types of microorganisms. Therefore, in general, any type of food should be stored in a dry, dark place and at the right temperature to preserve its quality, whether fruits, vegetables, grains, meat, fish, milk or dairy products. Today it is common to find in the market for dairy options that allow us to choose those that are more appropriate. However, we often find that we do not know the differences between them and thus end up bringing home the first thing we found.

Whole Milk

Whole milk is nutrition which is rich in protein, minerals, carbohydrates (found in lactose) and fats that make an important contribution and vital nutrient as accompanist for many of our meals.

Skim Milk

Skim milk is a kind of nutrition which has low percentage of fats, so it keeps the nutritional value of whole milk, contributes a much lower fat content. Taste and consistency may appear slightly dull even though its water content is equal to that of whole milk (Pieper, & Timms, 1987).

Pasteurization

Major changes in the milk after milking take place under the action of microorganisms, causing a various germs that are dangerous to human health. Compliance with hygiene rules for getting the milk significantly reduces its bacterial contamination.

Discussion

In order to carry out anti-microbial decontamination of milk with a high temperature (pasteurization, boiling, sterilization), pasteurization destroyed 99% of the microorganisms, except spores by boiling which is a part of the dispute and sterilization.

As for the fact that pasteurized milk does not spoil for a long time, then sour milk is widely used around the world along with fermented milk products. It is delivered to people with various diseases, since it is easier to digest, it can act as a laxative, and its flavor profile is not so bad. But all the milk after pasteurization kills bacteria. Therefore, the milk kept for longer period, spoil immediately when harmful bacteria attack them.

The popularity of pasteurization of milk is kept at the conventional idea that tuberculosis in children occurs because of harmful bacteria in milk. Scientists have studied thousands of samples of milk, conducted experiments on hundreds of animals to test the hypothesis. As a result, in the pure fresh milk did not find anything. These bacteria can grow only if the milk is contaminated. In another case, no other product can take the place of milk in the diet of the child.

Contaminated milk, like any other low-quality product is a source of danger. However, governmental control has been implemented on health and food of animals so that fresh milk can be affordable and healthy (Al-Qadiri, Lin, Al-Holy, Cavinato, & Rasco, 2008).

Objective of Research

The objective of this paper is to determine whether whole milk spoils at the same rate as 2% and Skim Milk.

Research Questions

What consequences contribute towards spoiling of food?

The food is ...