Milk becomes sour if kept for long time this is what reaction decomposition
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When milk is kept for a long time,a bacteria named lactobaccilus grows in milk.These bacteria converts lactose present in the milk into lactic acid. Due to lactic acid formation,the milk becomes sour.
If boiled milk is kept out in room temperature for more than 4 to 5 hours it gets spoiled. This is because even if milk is pasteurised or boiled,many bacteria spores donot die. They survive and come out when the temp is good enough for survival.Two bacteria groups by the names lactobaccilus and lactococci are the common culprits.
They change milk sugar lactose into glucose and galactose. During this process lactic acid is produced. Lactic acid produces casein which curdles milk and spoils milk.
Spoiled milk smells sour and immediately curdles when warmed. It should be discarded. This is different in properties and taste from the voluntary curdling of milk by the addition of souring agents for curdling milk to get paneer and cheese. The common souring agents are lime juice, lemon juice and vinegar.
If boiled milk is kept out in room temperature for more than 4 to 5 hours it gets spoiled. This is because even if milk is pasteurised or boiled,many bacteria spores donot die. They survive and come out when the temp is good enough for survival.Two bacteria groups by the names lactobaccilus and lactococci are the common culprits.
They change milk sugar lactose into glucose and galactose. During this process lactic acid is produced. Lactic acid produces casein which curdles milk and spoils milk.
Spoiled milk smells sour and immediately curdles when warmed. It should be discarded. This is different in properties and taste from the voluntary curdling of milk by the addition of souring agents for curdling milk to get paneer and cheese. The common souring agents are lime juice, lemon juice and vinegar.
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