Why does Pasturised Milk go sour quickley if it is not kept in the refrigerator?
The 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.
3 people found this useful
The souring and curdling of milk is caused by bacteria.These bacteria utilize all the nutrients, i.e., glucose and other vitamins, and produce acids as a waste product. That's… why milks go sour; it's because of the acids produced by bacteria. Cheese was milk, which curdled but lavishly sprinkled with salt and compacted. Although this is so, you cannot just put salt into your sour milk as commercial cheese uses cultured bacteria which are laboratory-tested for a specific use. Making cheese from sour milk will just give you food poisoning.
The souring and curdling of milk is caused by bacteria.
Freeze it. Or keep the refrigerator turned on really cold to make it last longer; you can always freeze part of it or buy a smaller sized carton if it goes sour too fast for y…ou.
The bacteria which lay dormant in a chilled environment (4 - 1 degree c) reproduce at a high rate when the milks ambient temperature increases. This bacteria makes the milk so…ur. In recent years improved methods of destroying these trace bacteria have been undertaken which has allowed milk to stay fresher longer under correct refrigeration
Because bacteria contaminates it.
it is cool milk s
The lactic acid bacteria that are present in the milk have grown and increased the acidity of the milk, thus souring it.
Simply, fermentation happens. Milk contains bacteria. When the milk is not refrigerated, the bacteria are very happy and their populations grow. The metabolism of the bacte…ria lowers the pH of the milk, thus souring it. This will eventually happen to fresh milk that is refrigerated, too. The cold only slows the growth and does not stop it.
curd contains lactobacillus bacteria and milk contains lactose. hence, when even a little bit of curd is added to the milk, the lactobacillus bacteria multiplies, and converts… lactose into lactic acid. this reduces the ph and also leads to the curdling of the milk protein. this explains why curd tastes sour. hence, when milk is kept in sun the multiplication of the lactobacillus increases, causing the milk to get sour faster.
It's probably from something that is or was spoiled. I think it's also because something could have spilled that was spoiled and the smell stayed with it. To get rid of it try… using Baking Soda.
2 years, 7hours, 5 minutes, and about 12 seconds.
for it to be fresh
physical changes that cause milk to spoil are slower at lower temperatures.
it is made from something special which makes it happen :)
you would become sour if you were kept outside
Because if you don't keep it cool the milk will go off much quicker!
If you don't mind having your milk grow bacteria, turn sour, thenbecome a runny and sour version of cottage cheese; leave it out ofthe refrigerator all the time. Depending on …the type of bacteriagrowing in the milk it could just be unpleasantly sour or it couldmake you sick or possibly kill you! This is also why milk is usually pasteurized: to kill any bacteriathat happen to be in the milk, preventing illness caused by spoiledmilk and extending the shelf life of the milk in the store.