0
Pasteurized milk production:
a. Temperature treatment: < 100 degree C.
b. Packaging is not sprayed by peroxide chemical.
c. Packaging structure without aluminum foil.
d. Filling process may be open.
UHT milk production:
a. Temperature treatment: 145 degree C.
b. Packaging is sprayed by peroxide chemical.
c. Packaging is laminated with aluminum foil.
d. Filling process is close.
The above explained why UHT milk does not turn sour.
Wiki User
∙ 12y ago
Wiki User
∙ 14y agoThe pasteurization process eliminates the bacteria present in milk but does not remove the enzymes responsible for milk breakdown. These enzymes require energy to work which is why milk goes sour faster at higher temperatures.
Wiki User
∙ 7y agoMilk that requires refrigeration still has bacteria in it. The pasteurization process does not sterilize the product, but is meant to destroy targeted pathogens. Some bacteria remain and that number depends upon the original bacterial load of the raw milk. Those remaining bacteria still grow under refrigeration and will eventually sour the milk.
Wiki User
∙ 12y agoMilk bacteria use lactose as an energy source, they change it into
lactic acid, which makes the milk taste sour. For what it's worth, lactic
acid is the same substance that accumulates in our muscles during intense
"aerobic" exercise and makes them feel like they're burning. To produce
lactic acid, the bacteria must first split lactose into its two component,
simple sugars, glucose and lactose. These can diffuse into to bacterial
cells and be used as energy sources. The principal protein of milk �
casein � turns into curd in this acid environment, so another way of
describing sour milk is to say it "curdled." Both the lactose and the
protein are used by the bacteria to produce additional bacterial cells.
Eventually, other kinds of bacteria (and even molds, if air is available)
may grow in the milk and make protein derivatives that smell really bad;
this is called "putrefaction."
Wiki User
∙ 7y agoMilk has a shelf life so even if kept in a refrigerator, it can only last so long.
Wiki User
∙ 14y agoIf it's not refrigerated
Wiki User
∙ 12y agoBecause bacteria contaminates it.
Wiki User
∙ 12y agoyou tell
Add your answer:
Earn +20 pts
Why does milk turn sour?
milk turn sour because it has expose to high temperature, and when it turn to high temperature it will turn sour fast because of the acid that's in it.
Does soy milk spoil?
Soy milk does spoil and turn sour after the carton is opened.
What does milk turn into if its gone off?
It will curdle and go sour
What is correct The sour milk stunksOR The sour milk stanks?
The correct phrase is "The sour milk stinks."
Which is easier to digest sour milk or sweet milk?
sour milk
Why can't we consume sour milk?
Sour milk is milk that is off. You drink, you get diarrhoea. So don't drink sour milk.
Which acid is produced when milk go sour?
Tartic acid is present in sour milk. Generally the source of tartic acid is lemon, therefore sour milk gives taste of lime. Therefore it is clear that tartic acid is there. Sometimes when we want to make Paneer from milk, we put 1 or 2 miligram tartic acid to make milk separate from water.
Can a dogs milk sour?
Any milk can go sour.
Can sour milk to too sour for a recipe?
No Your right sour milk can never be too sour for an recipe.. I agree with you on that one.
Sour milk formula?
Milk, whether it is sour or not, is a mixture and thus does not have a chemical formula. It is made sour by lactic acid, which has the formula C3H6O3.
Is sour milk alkali?
Sour milk is an alkali contain different alkalis in it.
When was Sour Milk Sea created?
Sour Milk Sea was created in 1968.
