How does pasteurization affect the amount of bacteria present in milk?
Which sample took the least amount of time to turn white? Why do you think? Which sample took the longestto turn? Why do you think?
How does refrigeration affect the amount of bacteria present in milk?
If RAW (unpasteurized) milk was used, how would the results differ?
How did your pH results change over the course of the experiment? Why?
NOTE: this is the food experiment with mikl and methylene blue added to milk, Please if you could provide answers today. thanks very much





