Investigating the effect of fat concentration on the acidity of spoiled milk

TL;DRAbstract

As we all know economy shapes our life; it is everywhere including education, living
\nstandards, social life, health sector etc. In many countries economy doesn’t affect health
\nservice people get. However, in Turkey, it is a big issue. Food, drinks and even healthcare
\nservices people get depend on their socioeconomic status. In most urban parts of Turkey
\npeople drink unpasteurized milk. They don’t know the spoilage date of milk and sometimes
\nphysical characteristics alone (acidity, loss of emulsion property etc.) can’t be enough to
\nunderstand that milk has spoiled. Therefore, people may consume spoiled milk and get sick.
\nEspecially it is more difficult to detect spoilage signs in low fat milk. Usage of milk is very
\ncommon in Turkey. Many of us use milk in their cooking, it’s a fundamental nutrient for all of
\nus and it is really important in our diet too. In TV commercials we see lots of warnings about
\ndangers of consumption of

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