What is a "milk clot" and why is it important for many species?

Answer 1

a milk clot is like when bacteria grows in the milk, it eats some of the protein and some of the milk sugar. As they eat the sugar, the bacteria produce acid, and the acid causes the milk to clot, meaning it spoils. i dont even think its important for species but if u pastuerize it...then it is good for u because it kills all the bacteria.

Answer 2

As the bacteria grow in the milk, they eat some of the protein and some of the milk sugar. As they eat the sugar, the bacteria produce acid, and the acid causes the milk to clot.

A similar thing happens when you cut your finger; the blood clots. After you keep the milk clot for a while, the clot shrinks and a yellow fluid (whey) is released. You can make this happen more quickly by squeezing a little lemon juice (acid) into a small amount of milk. The curds are the white caseins, or milk proteins, shown here, and they are sticky (people once used them as glue). Remember the old nursery rhyme, "Miss Muffet sat on a tuffet and ate curds and whey..."?

Importance: Used in Meat Tenderizing