Explain this: Exploding cream bottle
What‘s going on in my cream bottle? Why does it look like it’s about to explode? Check out the photo on our Google+ page and explain the scientific process that’s at play. What is blowing it up? The lid has remained on two days before this image was taken the bottle felt like a normal cream bottle. I haven’t added anything to the bottle.
Spend no more than an hour researching your explanation. Remember we have spent a-year-and-a-half learning how to do this effectively. Our first step is identifying what information you are looking for. 1) Pose some questions. 2) Search for information. Read, watch, talk to people in your house about it. 3) Take some notes and record where your information came from. 4) Write an explanation, citing your information, and post it on your website.
Have some fun explaining what’s going on in your world!
Explanation:
A reason this cream could have gone off is because of the lack of Pasteurization, this helps reduce the amount of bacteria in milk. Because the bacteria is what makes it go bad. Since the expiry date says 1st of may, I asked my household if they all said when cream expires it puts gases into the bottle which in this case made it explode. As you can see from this little bit of extra information it also says that if in this case the cream bottle is bulging it can possibly mean it is expired which produced glasses and made the bottle bulge.
Notes:
My brother and sister
When your packaging has inflated over time, this is always a sign of bacterial activity. The bacteria start multiplying, and produce gases as a waste product, so your airtight packaging acts like a balloon. The pressure can get enough to bulge jar lids too. For most foods, this is a clear sign of spoilage.
Pasteurization is used to reduce the number of bacteria in milk products. The bacteria are what make the milk go bad. Not only do they sour the milk product to produce undesirable flavors, but they can also curdle it so the consistency will not be right for your recipes. Cream that has soured will have a different amount of acidity, which may result in separated sauces, etc. While the bacteria that produce the sourness may not cause disease, if your cream has soured it can mean worse bacteria have also been multiplying.
https://www.thespruceeats.com/how-long-is-heavy-cream-good-for-1388304