In addition to my e-mail finding duties, I've also started to work with Dr. Joe O'Leary, who's pretty awesome. We're working in the old dairy lab, and the most important machines we're using are actually modified electric mixers that you could find in any kitchen. Eventually we're going to be adding different bacteria cultures to milk (and cheese, but that'll be after I leave) along with known antimicrobials to determine if any growth inhibition is seen.

Before we actually start using the milk and bacteria I'm just using water in varying amounts to determine if there are any differences in heating times between the three mixers, and to figure out if there is an ideal volume of liquid that should be used.