Investigation on Bacterial Growth and pH in Milk after the Expiration Date

Figure 1

Containers and nutritional labels of the milk samples used in this experiment. Whole, 2% skim “reduced fat”, and fat-free milk from the same manufacturer (Prairie Farms) were used. Note that for each half-pint (236 ml) carton of milk, the total fat content is 8 g, 5 g, and 0 g, for whole, 2%, and fat-free milk, respectively. The other nutritional elements, including sodium, total carbohydrates, total sugars, and protein, are the same for all three types of milk.