acid and the fermentation of milk
Lactic acid forms in milk due to the action of fungi and bacteria acting on the lactose sugar. The most important lactic acid producing bacteria is Lactobacillus. The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. A good EEI might be to investigate the factors influencing the rate of formation of lactic acid upon the addition of some starter bacteria (eg plain yoghurt). I won't say what they are but a couple of the following are suspects: heat, amount of bacteria added, light, access to air, shape of container, sugar concentration, initial pH, amount of fat (normal, low fat, skim), degree of agitation, and so on.
Students studying marine biology at the master's degree level usually develop a specialty and conduct research. In many cases, the curriculum is customizable and students work with an advisor to determine the classes that are most applicable to their interests and future career plans. The degree program takes two years to complete, and a thesis is usually required; however, some programs give students the option to complete a capstone paper instead of a thesis. Prerequisites include graduate exam scores and a bachelor's degree with some coursework in the life sciences.