Why does milk go bad?!
Why does milk go bad?
I would like to know the scientific information behind it, besides the fact that it goes bad when it's left unrefrigerated for a while.
Answers:
lactic acid bacteria turning the sugar inside the milk into lactic acid. This fermentation process is exploited in the production of various dairy products such as cheese and yogurt. There are four noted periods of milk decay:
* Rancid (also called "on the turn". Milk is still consumable at this stage)
* Curdling (separation of curd and whey will occur but may still be consumable)
* Coagulation (beyond use. A period of aromatic decay sets in accompanied by mould)
* Dry (beyond use. The milk has dehydrated and become hard and chalky)
Pasteurized cow's milk, on the other hand, spoils in a way that makes it unsuitable for consumption. This causes it to assume an unpleasant odor and pose a high danger of food poisoning if ingested. In raw milk, the naturally-occurring lactic acid bacteria, under suitable conditions, quickly produce large amounts of lactic acid. The ensuing acidity in turn prevents other germs from growing, or slows their growth significantly. Through pasteurization, however, these lactic acid bacteria are mostly destroyed, which means that other germs can grow unfettered and thus cause decomposition.
Milk goes bad because of compulsive behavior problems. We gotta get help for Milk.