Generally, People using canned milk not only loose vitamins, but they also lose a portion of their body's ability to absorb calcium. This is mainly due to the fact that our digestive system collects calcium better when the fats and vitamins in milk are present

Step 1: Gather Your Materials

We gather all the material needed:

Boxed milk
Fresh milk
2 saucepans
Stove
Camera to document

After that, in 2 saucepans we will add individually the same amount of fresh milk and boxed milk.

Step 2: Introducing the Problem and the Hypothesis

Milk is high in carbohydrates, protein, fats, minerals, and vitamins, among other nutrients. Some people can forget what they eat and drink because of the high nutrient content. And they usually go for the interesting product with the appealing appearance. Many people might be perplexed about dairy products such as packaged milk in this situation. If we choose carefully, we must understand the differences between all of them, not just in terms of packaging, but also in terms of product functionality, which gives us a different taste. There are important variations in nutritional and sensory properties between long-life milk and fresh milk. Let's take a closer look at this commodity diary.

therefor we conduct a hypothesis that states:

If we drink fresh milk, it increases the amount of protein in the human body that helps build muscle

Step 3: Variables

Independent: amount of milk
Dependent: amount of fat
Control: Temperature

Step 4: Materials

2 pots
Stove
Boxed milk
Fresh cows milk
Spoon
Paper and pen (to collect data)
Camera (to take photos)

Step 5: Procedures

Prepare to pots on the stove
Add boxed milk and fresh milk separately on the pots
Increase the stove to high heat
Wait until yellow thick substance Is shown above
Collect data
Take photos
Remove yellow substance Cloth to strain any substance

Step 6: Data Table and Data Analysis

In fresh milk the higher the temperature, the higher the fatty substance on the surface of the milk in a large amount compared to the canned milk, the higher the temperature, the more fatty material amount until it reaches a high stage of heat, the fatty substance condenses on top of the milk in a very large amount compared to the canned milk

Step 7: Results and Evaluating the Hypothesis

Milk is one of the richest food sources of calcium, which contains important substances to promote healthy bones and teeth, it is a rich source of high-quality protein, but we have to pay attention that drinking whole milk, despite its benefits, is a high source of saturated fat and cholesterol, especially fresh milk. I also came to the conclusion that boxed milk holds preservatives that cancel the beneficial elements to the growth of the human body such as, protein, calcium etc…

Yes, it appeared during my experience the amount of yellow matter that appeared during the boiling of the milk and the big difference between fresh milk and boxed milk, I was able to differentiate between the boxed and fresh milk, the boxed milk held so much preservatives it wasn’t able to make cheese. But I was able to make cheese with the fresh milk and the amount of cheese was large compared to boxed milk that I could not be because of the lack of protein and fatty substance in it.

Step 8: Strengths and Weaknesses

The strengths were my ability to convert milk into cheese, and I benefited from the amount of fat and proteins that appeared when the milk boiled. The weaknesses are the difficulty of bringing fresh milk, especially since we unfortunately depend on boxed milk, but after this experiment I made sure that fresh milk is much more useful.

Improving the experiment

My experience can be improved by producing milk and butter to assure everyone how fresh milk is of great importance in our lives and the materials inside it that strengthen bones and muscles by providing you the nutrients you need.