what happens when milk is left at room temperature during summer??
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Milk is composed of lots of constituents such as protein, bacteria, and Lactose.
When animals eat grass or fodder, there also intake some lactic acid fermenting bacteria. At room temperature, these lactic acid bacteria break down lactose into lactic acid. Lactic acid lowers the pH of the milk and thus you get the sour taste.
Lower pH also cause another milk protein casein to clump giving the chunky texture to milk.
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When animals eat grass or fodder, there also intake some lactic acid fermenting bacteria. At room temperature, these lactic acid bacteria break down lactose into lactic acid. Lactic acid lowers the pH of the milk and thus you get the sour taste.
Lower pH also cause another milk protein casein to clump giving the chunky texture to milk.
If this helps, mark it as brainliest.
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