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Milk Ph Level Comparison Essay

3145 words - 13 pages

Ateneo de Naga University High School

Km. 7, John Phelan Drive, Pacol, Naga City

The Comparative Analysis of the pH Level and Lactose Content of Fresh Milks and Processed Powdered Milks

Jenna Joyce Ebona

Glowsy Cabral

Nicole de Vera

Rogelenne An Borja

Renz John Alba

Johannah Aguayo

RESEARCHERS

Mrs. Ma. Wendy Solomo

ADVISER

ACKNOWLEDGEMENT

This study aimed to compare the pH level and Lactose content of fresh milks (Cow’s milk, Goat’s milk, and Carabao’s milk) and processed powdered milks (Bear Brand, Nido, and Alaska) in order to guide the consumers in choosing what kind of milk to buy.

Nevertheless, ...view middle of the document...

Ma. Wendy Solomo. Above all, to our creator, God almighty.

ABSTRACT

This study determined which milk is better, processed powdered milk or fresh milk, based on the pH level and sugar content of the different milks. The pH level was measured using the pH meter while the sugar content was modified using the refractometer. Results revealed that there is a significant difference in the pH level and lactose content of the different milks based on the comparison of the collected data. For the evaluation of the different milks, two groups were formed: processed powdered milks (Bear Brand, Nido, and Alaska) and fresh milks (Cow’s milk, Goat’s milk, and Carabao’s milk), both of which were common milk drink that are used by customers.

TABLE OF CONTENTS

Title Page…………………………………………………………………………………………………....……1|page

Acknowledgement……………………………………………………………………………………..…………2|page

Abstract………………………………………………………………………………………………………...…2|page

Table of Contents………………………………………………………………………………………………....3|page

CHAPTER 1: Introduction……………………………………………………………………………………….4|page

Background of the Study………………………………………………………………………………………....4|page

Statement of the Problem……………………………………………………………………………………...….5|page

Hypothesis……………………………………………………………………………………………………..…5|page

Objectives………………………………………………………………………………………………………...5|page

Significance of the Study………………………………………………………………………………………....5|page

Scope and Delimitation……………………………………………………………………………………...……6|page

Definition of Terms………………………………………………………………………………………………6|page

CHAPTER 2: Review of Related Literature………………………………………………………………..……7|page

CHAPTER 3: Methodology………………………………………………………………………………......….8|page

CHAPTER 4: Results and Discussions………………………………………………………………………..…9|page

CHAPTER 5: Conclusion and Recommendations…………………………………………...…………………11|page

Bibliography…..............................................................................................................................................12|page

Appendix………………………………………………………………………………………….……………..12|page

CHAPTER 1

INTRODUCTION

Background of the Study

From the moment of people’s birth, they are already required to drink milk and now that they are already in their 6 to 10 years old, they are still encouraged to drink milk. Drinking milk is considered as an ultimate key to good health. However, drinking milk may not be always desirable for your health. The pH level and sugar content of milk is one such issue that needs to be taken seriously. Balancing pH of foods that people eat is very important since many diseases and disorders stem from the imbalance of acids and alkalis in the body. Also, people should take seriously their sugar intake because it might cause health problems such as diabetes and high blood sugar.

Most people prefer processed milks than fresh milk because it is cheaper and easily available but what we need also to know is...

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