Why does pure milk clumps? Why does milk clump

Some imported milk is the use of UHT direct instantaneous sterilization, one of the biggest advantages of this method is that the nutritional value and taste of the milk are minimally destroyed while effectively sterilized, and some enzymes still retain high activity, which is also the reason why it has the taste of fresh milk. Clumping is mainly caused by the action of certain active enzymes in milk, which is a normal natural phenomenon.

No compromise on quality.

What is the cause of milk lumps.

1. Protein denaturation.

If you notice that the milk is lumpy, it may be due to protein denaturation. Milk contains a large number of enzymes, which will be denatured when stored for a long time or after the expiration date, and the protein will clump after denaturation, so it is not suitable to continue drinking at this time.

2. The temperature is too low.

If the milk is placed in the refrigerator in a low temperature environment or the temperature is low in winter, the temperature is lower than the minimum limit that milk can bear, and the milk will freeze, which is normal, and you can drink it a little warm.

3. Deterioration. Milk is highly nutritious, containing a lot of nutrients such as proteins, fats, phospholipids, etc., and when these substances go bad, they will breed a large number of bacteria and microorganisms, which will cause milk to clump and spoil.

Because the milk may deteriorate, if the weather outside is relatively bad, or the temperature is relatively high, it is possible that the milk will clump, and if this happens, then the milk can no longer be drunk. Therefore, it must be well preserved.

It's not normal, it's better not to drink it.

Experts from the Hangzhou Institute of Quality and Technical Supervision and Testing believe that suspended solids in milk often occur, which may be caused by uneven stirring, or by not doing a good job of keeping fresh and refrigerating during transportation. Generally speaking, the presence of suspended solids is a quality defect, but it is not necessarily a deterioration, and it can only be judged after testing.

If it's just a physical change, drinking it once or twice once in a while is not a big problem and won't cause harm to the human body, but it's better not to drink it.

Experts remind consumers that once a problem is found in the food, it must be stored as soon as possible, and contact the manufacturer in time to conduct testing as soon as possible. If it drags on for a long time, the food spoils, and it is even more difficult to explain clearly.

Normal milk is a milky white liquid, while expired and spoiled milk will turn yellow, black, and may coagulate into tofu lumps or paste; Normal milk has a fresh milky flavor, while expired and spoiled milk will have a sour, smelly and other odors.

In the above situation, whether the milk has passed the expiration date or not, it is not allowed to be drunk anymore. Some milk spoils before the expiration date, this is because the milk will be sterilized and sealed before packaging, if the packaging is not sealed properly, the bacteria in the air will enter the milk bottle, and the milk will naturally spoil through the reaction.

1. Enzyme action:

Pure milk also contains a certain amount of enzymes in the milk, although their number is small, but the protein in the milk will slowly denature and clump during the storage process.

2. Low temperature: protein denaturation will occur in various environments such as high temperature, low temperature, acidity and alkaline, many people put pure milk in the refrigerator to keep it fresh in order to preserve milk, but some of them are placed in the frozen layer, which will also cause pure milk to clump.

3. Deterioration: All the milk is rich in nutrients and water, is a perfect fungus culture medium, and also has a certain shelf life, if it is contaminated during storage, it is easy to appear milk deterioration, agglomeration, sourness, discoloration, etc. are signs of milk deterioration.