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Why does milk sour faster at room temperature than when refrigerated?
Wiki User
∙ 9y ago
When milk is left at room temperature the reason it spoils is due to the bacteria in the air. The bacteria called Lactobacillus converts the lactose in milk into lactic acid which makes it sour. When milk is refrigerated the bacteria growth is prevented.
Wiki User
∙ 9y ago
Wiki User
∙ 15y agoit sours quicker at room temperature because he bacteria in it reprooduce faster and eat the sugar in it. But if it is in a fridge the process of reproduction is slowed by the colder temperature.
Wiki User
∙ 12y agocurd 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.
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