Milk is a healthy and nutritious product. It is especially important for the nutrition of children. This product is actively bought, but a number of difficulties are associated with its consumption, since milk can curdle. Why is this happening?
First you need to understand what “curdled milk” is. This is a state of the product in which milk is condensed and also stratified - it is separated into a denser mass and a liquid called whey. There are several factors that can trigger this process. Firstly, milk can curdle due to the souring process. Any milk contains special lactic acid bacteria. If the milk is refrigerated, then they are in a kind of dormant state. When the product is at a temperature close to room temperature, the bacteria begin to actively multiply. As a result of this process, milk changes its properties - consistency and taste. Souring is usually caused by improper storage. Moreover, the consumer is not always to blame for this - if milk is left at the wrong temperature for a long time at a factory or in a store, it can turn sour very quickly. In addition to cold storage, pasteurization or sterilization can prevent such processes in milk. In both cases, the milk is heated to a certain temperature. Pasteurized milk can be stored in the refrigerator for several days, and sterilized milk can even be stored for several months, provided that the original packaging is not opened. Secondly, milk changes its properties even with special human influence. For example, in order to make cottage cheese or cheese, the milk is heated to a boil along with the sourdough. As a result, chemical processes are accelerated, and milk can curdle in a few minutes. If you continue to cook it, then the density of the milk will increase, and you can get cottage cheese. After squeezing out excess water, it will be grains of curdled milk. Nevertheless, this product will have its own specific taste, which is what people want when cooking.
