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An investigation to determine the rate of bacterial growth in milk under different conditions.
Member rating: No Rating | Words: | Submitted: Thu Jan 13 2005
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An investigation to determine the rate of bacterial growth in milk under different conditions. Aim Fresh milk contains many microorganisms including the bacteria lactobacillus. Pasteurisation is the process where the milk is heated to a 72°c for 15 seconds, which kills most but not all of the bacteria. Under suitable conditions these bacteria reproduce rapidly. In anaerobic conditions i.e. when there is a lack of oxygen in the milk, the bacteria respire to produce lactic acid. The aim of the investigation is to determine the rate at which bacteria reproduce and therefore the rate at which they respire. This will enable us to determine how different sets of milk, react under different conditions. Although the rate of each bacterium does not change, as the density of bacteria increases through cell multiplication, the overall rate of oxygen uptake will increase. It is the rate of uptake that gives the colour changes in the rezararurin dye....
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