|
Data
|
Days
|
American
|
Cheddar
|
Provolone
|
|
Day 1
|
No change
|
No change
|
No change
|
|
Day 2
|
No change
|
No change
|
No Change
|
|
Day 3
|
No change
|
Smells terrible
|
Formed blue mold
|
|
Day 4
|
No change
|
Still smells
|
Mold has grown
|
|
Day 5
|
No change
|
No mold, smells
|
Smells, more mold
|
|
Day 6
|
No change
|
No mold change
|
Mold has grown
|
|
Day 7
|
No change
|
Smell like bad milk
|
Mold is bigger
|
|
Day 8
|
No change
|
Started molding
|
Mold grown
|
|
Day 9
|
No change
|
Mold is same
|
Mold grown
|
|
Day 10
|
No change
|
More Mold
|
Started to turn yellow
|
|
Day 11
|
No change
|
More white mold than blue
|
Large blue mold spots
|
|
Day 12
|
No change
|
Mold growing at fast rate
|
Mold has slowed growing
|
|
Day 13
|
No change
|
Over half has molded
|
Small change
|
|
Day 14
|
No change
|
One side completely mold
|
Growing white mold
|
|
Day 15
|
No change
|
Top is completely blue
|
Several colors of mold
|
Analysis
·
The American cheese made no apparent in smell or
look and seems to be invincible to mold.
·
The Cheddar cheese molded the second fastest and
started smelling the worst first, and yet it had the most molds
after 15 days, so it seems to be affected by mold the worst.
·
The Provolone started to mold first and smelled
bad, but not as bad as Cheddar, and had less mold than Cheddar
in surface area, while the Provolone’s mold looked more clumpy,
so it seems to have a slower mold rate than cheddar must
attracts mold faster.
|