TEST TIME WOOHOOO (Y)
sarcasm is supposedly the lowest form of wit... PSHT
well, my materials are going to be - 4x100mL of FLAVOURED MILK; 4x100mL of REGULAR FULL CREAM MILK; 4x100mL of SKIM MILK + 12 [PLASTIC] CUPS YEAHHHH
um. soooooo,
1. Pour 100 mL of each milk into all cups
2. Label all of them correctly - Flavoured/Regular/Skim
3. Position one of each type in full sunlight outside
4. Put another set of milks in a brightly lit (sunlight) room
5. Place another three in a dark room, with the door open
6. Put the last set in a room, with the door and blinds closed, but the lights turned on
7. Observe and record [ahem, TAKE PHOTOS LOL] the gradual curdling of the milks
aaaaaaaaaaand,
Regular Milk:On average contains 3.8% milk fat and no less than 3.2% milk fat. It’s pasteurised and homogenised. Also known as full cream or whole milk, it has a rich and creamy texture.
Skim: Has no more than 0.15% milk fat. Milk solids are added to optimise the taste.
Flavoured Milk:Flavours are added to Regular, Reduced Fat, Skim, Modified or Longlife milk. While they may have added calcium they can also have a higher kilojoule level. Some are sweetened with low kilojoule sweeteners.
http://www.dairyaustralia.com.au/Products-and-Recipes/Dairy-Products/Milk/Types-of-Milk.aspx
ANYWAYYYYYYYYY
they mentioned a few other types of milk like... modified or fortified milk, so, if I can find those types, I'll probably test them out too... (Y)
sarcasm is supposedly the lowest form of wit... PSHT
well, my materials are going to be - 4x100mL of FLAVOURED MILK; 4x100mL of REGULAR FULL CREAM MILK; 4x100mL of SKIM MILK + 12 [PLASTIC] CUPS YEAHHHH
um. soooooo,
1. Pour 100 mL of each milk into all cups
2. Label all of them correctly - Flavoured/Regular/Skim
3. Position one of each type in full sunlight outside
4. Put another set of milks in a brightly lit (sunlight) room
5. Place another three in a dark room, with the door open
6. Put the last set in a room, with the door and blinds closed, but the lights turned on
7. Observe and record [ahem, TAKE PHOTOS LOL] the gradual curdling of the milks
aaaaaaaaaaand,
Regular Milk:On average contains 3.8% milk fat and no less than 3.2% milk fat. It’s pasteurised and homogenised. Also known as full cream or whole milk, it has a rich and creamy texture.
Skim: Has no more than 0.15% milk fat. Milk solids are added to optimise the taste.
Flavoured Milk:Flavours are added to Regular, Reduced Fat, Skim, Modified or Longlife milk. While they may have added calcium they can also have a higher kilojoule level. Some are sweetened with low kilojoule sweeteners.
http://www.dairyaustralia.com.au/Products-and-Recipes/Dairy-Products/Milk/Types-of-Milk.aspx
ANYWAYYYYYYYYYthey mentioned a few other types of milk like... modified or fortified milk, so, if I can find those types, I'll probably test them out too... (Y)
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