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How can I prevent milk from turning sour when making sour milk?
To prevent milk from turning sour when making sour milk, you can add a small amount of vinegar or lemon juice to fresh milk to curdle it, rather than letting it naturally sour over time. This will give you the desired sour flavor without the risk of the milk going bad.
Is milk turning sour a physical or chemical change?
Milk turning sour is a chemical change. It occurs due to the fermentation of milk sugars by bacteria, leading to the production of lactic acid, which changes the taste and smell of the milk.
Is milk turning sour a physical change?
No, milk turning sour is a chemical change because the bacteria in the milk interact with the lactose to produce lactic acid, changing the composition of the milk.
milk tuning sour is an chemical change?
Yes, milk turning sour is a chemical change. This is because the bacteria present in the milk ferment the lactose sugars, producing lactic acid which changes the chemical composition of the milk, resulting in the sour taste and smell.
Why is milk turning sour during summers in chemical change?
During summers, milk can turn sour due to a chemical change called souring. This is caused by the growth of bacteria in the milk, which metabolize the lactose (milk sugar) into lactic acid. The lactic acid decreases the pH of the milk, giving it a sour taste and causing the proteins to denature.
Is fresh milk turning sour a physical property?
No, it's a chemical property
What is correct The sour milk stunksOR The sour milk stanks?
the sour milk stank
Which is easier to digest sour milk or sweet milk?
sour milk
Why does bacteria affect the pH value of milk?
as the bcteria chaanges the ph to an acid thus turning the milk sour thereby changing the ph value.
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.
Can a dogs milk sour?
Any milk can go sour.
During summer season a milkman usually adds a very small amount of baking soda to fresh milk Give reason?
Acts a bit like preservative would. it makes milk a bit alkaline so as to reduce the pace of bacteria acting on it ,as they add acids (e.g. lactic acid) to the milk and turn it sour. this keeps the milk from becoming sour for a long time.
