2007-07-22 16:52:10 · 7 answers · asked by Anonymous in Food & Drink ➔ Non-Alcoholic Drinks
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http://www.madsci.org/posts/archives/jun99/927816857.Ag.r.html
2007-07-22 17:04:25 · answer #1 · answered by Anonymous · 0⤊ 0⤋
After the milk leaves the Cow it has the probability to come in contact with microbes. Once that happens it is just a matter of time before it starts to spoil. Handle with clean equipment, clean bottling operation, good pasteurization, and refrigeration will keep it the longest.
For spoilage you need = TIME, FOOD(MILK),MOISTURE, AND CONTACT WITH MICROBES. GROWING TEMPERATURES ( 33 TO 120 DEGREES)
Only if you sterilization the milk would it not sour. But then the flavor would be affected.(too high a temperature for milk)
2007-07-23 01:11:15 · answer #2 · answered by Brick 5 · 0⤊ 0⤋
Milk sours simply by allowing bacteria to grow in it. To slow bacteria growth, proper refrigerated temperatures below 40 degrees Fahrenheit must be maintained. As this will slow growth, not stop it, all milk will go sour sooner or later.
2007-07-23 00:04:48 · answer #3 · answered by thepolishchef 4 · 0⤊ 0⤋
Why not simply store milk in the freezer to not allow the microbes to grow. It would last indefinately wouldn't it?
2007-07-30 18:30:22 · answer #4 · answered by Paul T 2 · 0⤊ 0⤋
because its a biological fluid and spoils the same as meat would.
2007-07-23 01:03:24 · answer #5 · answered by shadowboxer78 2 · 0⤊ 0⤋
because it is a dairy product
2007-07-23 00:16:49 · answer #6 · answered by *L-I-V-E* 5 · 0⤊ 0⤋
cuz it gets old and moldy retard stupid head!!!!!!! duh!! ₧
2007-07-30 15:04:07 · answer #7 · answered by Anonymous · 0⤊ 0⤋