Why does milk go sour

This article explores whether or not butter needs to be…. Milk consumption is a hotly debated topic. This article lists 5 science-backed benefits of milk so you can decide if it's the right choice for you. Food poisoning is extremely common, but its symptoms and severity can vary, making it hard to identify.

This article lists 10 symptoms of food…. You can make dairy or nondairy buttermilk substitutes using ingredients you probably have on hand. This article lists 14 great alternatives for….

This is a detailed article about milk. What it is, what it contains, along with detailed information on nutrition and health effects. Food poisoning can cause unpleasant symptoms ranging from nausea to vomiting. These 9 high-risk foods are the most likely to cause food poisoning. Food poisoning occurs when you consume foods contaminated with bacteria, viruses, or parasites.

Symptoms are usually uncomfortable but not severe. For a variety of reasons, you may find yourself needing a replacement for sour cream. Here are the 7 best substitutes for sour cream, including vegan…. In the old days, if you got milk, you could also get Typhoid and Scarlet fever, Diphtheria, Tuberculosis or various diarrheal diseases. Pasteurization is named for Louis Pasteur who, in , showed how heating up wine or beer would keep it from going cloudy because of microbes.

Franz Von Soxhlet , a German agricultural chemist with impressive sideburns and a great interest in milk, was actually the first to suggest sterilizing milk for infants in Nowadays, it is usually heated to 71 C and then rapidly cooled to kill off bacteria and other microbes. Bacteria tend to get a lot of bad press. But lactic acid bacteria occur naturally on plants like grasses and can easily end up in milk.

They ferment lactose at room temperature and turn it into lactic acid. The two types of soured milk are soured milk made by fermentation and soured milk made by acidification. Soured milk made by fermentation — as in cultured dairy products such as buttermilk and kefir — is produced by adding lactic acid bacteria such as lactobacillus to pasteurized milk and incubated at to degrees F for several hours. This process does several things: It increases the shelf life of the milk product because it slows down microbial growth and it enhances the taste and the digestibility, as the lactic acid bacteria produce acid from the lactose in the milk.

Fermented sour milk has a higher acidity lower pH , a tangy taste and a thicker consistency than regular milk, and it contains less lactose. There are many different types of lactic acid bacteria, and each gives a milk product its own distinct taste. Likewise, there are many different variations of soured milk products around the world.

In the western hemisphere, cultured buttermilk is the most widely known and available. Other fermented dairy products include kefir, kumis, yogurt, and probiotic drinks like Yakult. For soured milk made by acidification , an acid is added to pasteurized milk to thicken it and give it a tangy taste. There are no lactic acid bacteria, no fermentation, and no incubation involved — so it is something that you can easily do at home.

Don't toss that milk that has gone just a bit sour — it can be used in a variety of ways:. Scones and Biscuits Sour milk is great for scones and biscuits. A second class of bacteria, Lactobacilli , then steps up to the plate, similarly converting lactose to lactic acid until it, too, stewing in its own acidic juice, ceases to multiply.

The rising acidity literally sours the milk, and causes the milk proteins to coagulate. Casein , the major protein in milk, is the compound that—suspended in minuscule particles in water— makes milk look white. Acid causes the casein molecules to clump together curdle , forming soft lumps called curds.

The remaining thin yellowish liquid is known as whey. Under happier and more controlled circumstances, curds and whey are the raw material of cottage cheese, the dish the arachnophobic Miss Muffet was consuming while she sat on her tuffet.

In bad milk, the pair taste awful. If the now steadily spoiling milk is not discovered and thrown out, yeasts and molds can then begin to multiply in the acid environment, and finally Bacilli begin to feed on the milk proteins, further boosting the pH and spewing out smelly ammonia-containing by-products. Milk, by this point, has gone from merely bad to worse. And if you drink it, it can make you sick. The result was the Milkmaid , a streamlined quart bottle sitting on a metal base the Smartbase containing an array of pH and temperature sensors.

Based on information from the sensors, a microcontroller in the base slowly changes an LED from reassuring green to alarming orange, as the milk segues from good to gicky. Apparently nobody wanted to worry about changing the milk-bottle battery. All rights reserved.