Co-Principal Investigators Amber Avant
Bailey Crosby
Morgan Dandridge
Megan DeWitt
Casey Powell
What Is The Effect Of
Microgravity On Milk
Spoilage?
Milk Spoilage - the point at
which milk becomes
unwholesome. Milk will have a
bad odor & form curdles.
Conditions for Milk Spoilage Air, Moisture, Light, Bacteria,
Fat Content, & Lactose
Milk Spoilage
• Rancid – also called “on the turn,” milk is still
consumable at this stage.
• Curdling – Separation of curd and whey will
occur but may still be consumable.
• Coagulation – beyond use, a period of
aromatic decay sets in accompanied by mold
• Dry – beyond use, the milk has dehydrated
and become hard and chalky.
Stages of Spoilage
Vol. 1 - 2.5 ml of whole milk
Vol. 2 - 2.5 ml of skim milk
Vol. 3 - 2.5 ml of 1% milk
Refrigerator/Cold Packs
Materials on
Earth & Microgravity
• Each type of milk; whole, skim, and 1% will:
• be placed in FMEs - same day (2.5ml each volume)
• be the same brand(Horizon ultra-pasturized) with
same expiration date
• be taken out of refrigeration same amount of time
(approx. 6 weeks prior to going to space)
• Not need necessary interaction while in space
• Note: To keep the milk from getting cross
contaminated, a pipette will be used to put the milk
in each volume.
Testing Procedures
Earth & Microgravity
Since we already know that there is
more fat in whole milk, we believe the
whole milk will spoil the fastest,
however, we are unsure because the
rate of coliforms (bacteria) and lactic
acid will vary in microgravity.
Hypothesis
Since the project has not been tested on
Earth, we have no conclusion. The
experiment will be tested while the
microgravity counterpart is in space.
Our data will be qualitative: We will
compare the 2 FMEs and look using a
microscope to see which type of milk has
the most curdles, the most smelly odor, and
what the texture is like (the highest stage of
spoilage)
Conclusion
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