warmer temperatures will cause the milk to sour faster because the enzymes that cause the protein breakdown into amino acids (hence the sourness) have an optimum temperature at which they work and this is usually just above body temperature. That is why milk is stored in the fridge.
It is poo
Milk can easily be spoilt. Especially liquid milk can be spoiled by mixing with other liquids such as juice and cool-aid and also solids such as bread and snackerswhich as solid milk or milk powder may not spoil so easily
a bacterium of a genus that includes the agents of souring of milk and dental decay, and hemolytic pathogens causing various infections such as scarlet fever and pneumonia
Chemical. If anyone wants to put more detail, please do.
If you have multiple uncontrolled variables, you can't tell which one (or which combination) is causing the change. For example, if you put four different random chemicals in milk and it exploded, you wouldn't know which of the four chemicals makes milk explode, or if it takes a combination of those four chemicals to cause the explosion.
heating it to kill and bacteria in the milk making it safer to drink.It typically involve heating to 72degrees for few minutes followed by sudden cooling to 6-10degreres.Both process are important for ensuring complete killing of bacteria.
the pH of milk would be lower, or more acidic
Souring, as in Souring milk," Mom! This Milk Is Souring!" YUCK!!! ==Gee, sour milk...?== Now that's a "rousing" thought...
souring is the property of milk
The cast of Souring of Milk - 1947 includes: Carleton Hobbs as Himself - Narrator
Chemical Change.
Souring milk! (Heh, I hate section reviews!)
The souring and curdling of milk is caused by bacteria.
The spoilage of milk is sometimes called souring.
making regular milk.
nothing.
cheese
There are several, 1-souring of milk, 2-rusting of iron, 3- effect of age on body parts, e.t.c.