Can you still drink milk when it turns sour, and why does milk turn sour?

Hello, milk is spoiled when it becomes sour, and yogurt is different from it, and it can't be drunk, and drinking it is harmful to the body.

The main ingredients of milk are water, fat, phospholipids, proteins, lactose, inorganic salts, etc., because the milk itself will contain certain microorganisms, and rich in nutrients, so the milk is easy to ferment and become sour, and the milk will deteriorate after it is sour, and the milk that has deteriorated must not be drunk again, even if it is heated again, it is useless. Drinking spoiled milk can endanger human health, mild diarrhea, indigestion, and severe may lead to allergies and poisoning.

Because the milk is sour, it means that the milk has been contaminated with a large number of microorganisms and spoiled. The nutrients in milk are broken down into very small amounts of substances, which are eventually broken down into peptides and organic acids. At this time, the substance will have an ammonia odor and a sour taste, and the protein in the milk will clump due to acidity.

Due to the serious microbial contamination, it increases the chance of the presence of pathogenic bacteria and toxin-producing bacteria, and can cause some bacteria with weak pathogenicity to grow and multiply in large quantities, resulting in foodborne diseases after human consumption. And in the process of spoilage, toxins are produced, and if you eat sour milk, it is very likely to cause food poisoning.

How to store fresh milk.

1) Fresh milk should be placed in a cool place immediately, preferably in the refrigerator.

2) Do not expose milk to sunlight or light, which will destroy several vitamins in milk and lose its aroma.

3) Excessive cooling also has adverse effects on milk. When milk is frozen into ice, its quality suffers. Therefore, milk should not be frozen, just put it in the refrigerator and refrigerate.

The reason why milk ferments into yogurt is due to lactic acid bacteria. Lactic acid bacteria are a class of anaerobic bacteria that are widely distributed in nature and can use glucose or other sugars to produce large amounts of lactic acid through fermentation. There are many kinds of them, and the common ones are lactobacilli, lactis streptococcus, bifidobacteria, etc.

Under anaerobic conditions, the original natural lactic acid bacteria or artificially added lactic acid bacteria in milk can decompose the lactose in milk to produce a large amount of lactic acid, resulting in a decrease in the pH value of milk and a sour milk turn. The acidic conditions can agglutinate and precipitate the casein in the milk, so that the milk begins to thicken, becoming a sour and thick yogurt.

No. Sour milk means that the milk has been contaminated with a large number of microorganisms, spoilage, some of which are less pathogenic bacteria can grow and multiply, and in the process of spoilage, toxins will be produced, and if the milk becomes sour, it will cause discomfort to the body. Milk is a well-known nutritious drink, rich in minerals, fats, phospholipids, proteins, lactose, inorganic salts, calcium, phosphorus, iron, zinc, copper and other nutrients.

No. Sour milk means that the milk has been contaminated with a large number of microorganisms, spoilage, some of which are less pathogenic bacteria can grow and multiply, and in the process of spoilage, toxins will be produced, and if the milk becomes sour, it will cause discomfort to the body. Milk is a well-known nutritious drink, rich in minerals, fats, phospholipids, proteins, lactose, inorganic salts, calcium, phosphorus, iron, zinc, copper and other nutrients.

The milk is sour and cannot be drunk.

Milk usually exudes a faint milky flavor, if the storage environment is not suitable, such as too high temperature, or storage time is too long, it may make the milk deteriorate, easy to breed more bacteria, will also make the taste change, may appear sour and smelly, if these symptoms are generally not recommended to drink.

Milk gourmet recipe:

1.Thick milk. Boil the milk and add 3% 7% starch or cake powder, lotus root powder, etc., to thicken the milk, and add a little sugar.

2.Fresh milk jade liquid. 60 grams of japonica rice, 80 grams of fried walnuts, 45 grams of raw walnuts, 12 grams of sugar, 200 ml of milk.

Wash the japonica rice, soak it for 1 hour and remove it, drain the water, stir and grind with a small amount of water with walnuts and milk, filter the juice with a funnel, pour the juice into the pot and add water to boil, add sugar and stir, filter out the slag after being completely dissolved, take the filtrate and pour it into the pot to boil.

3.Lamb custard. 250 grams of lamb, 20 grams of ginger, 100 grams of yam, 250 ml of milk.

Wash the mutton and cut it into small pieces, cut the ginger into slices and put it in a casserole, add an appropriate amount of water. Simmer for 7 to 8 hours, stir well, remove the unrotten residue and leave the mutton broth, add the sliced yam and boil, then pour in the milk, and bring to a boil.

4.Milk porridge. 250 ml of fresh milk, 60 grams of rice, appropriate amount of sugar. First, boil the rice into a half-cooked rice soup, add milk and simmer to make porridge, add sugar and stir, and fully dissolve.

Milk is a nutritious drink, and people often drink a glass of milk for breakfast to beautify and maintain beauty. If it is in the hot summer, after a long time, the milk will become sour, and the milk at this time can not be drunk, and the sour milk has all kinds of bacteria in it, and you will get sick after drinking, so you can't drink sour milk.

Kefir is fresh milk, pasteurized, made with added sugar, and is rich in nutrients.

Sour milk is stored for too long, or spoiled due to heat, there are all kinds of bacteria in it, and people will get sick when they drink it. Therefore, sour milk should not be drunk.

1. Pure milk cannot be drunk when it becomes sour. Milk sour mainly means that there has been a large number of microbial contamination, there has been a situation of decay and deterioration, if applied, there will be acute gastrointestinal reactions, Rongqing is easy to cause food poisoning, resulting in abdominal pain, diarrhea, severe cases can also lead to nausea, vomiting, or abnormal fever.

2. Pure milk must be applied within the shelf life, so as to ensure that the nutritional value will not be lost, and it will not lead to abnormal adverse reactions, and it is best to heat it for consumption.

3. Kefour milk is not the same as sour milk. Kefir is made from fresh milk that has been sterilized, white wax candy and acidic substances are added, and are rich in nutrients. Milk is sour because it has been stored for too long or spoiled due to natural spoilage, and sour milk contains various bacteria, and people will get sick if they drink it.