Milk is a useful and nutritious product. Especially it is important for food of children. This product is rather actively bought, but a number of difficulties as milk can turn is connected with its consumption. Why it occurs?
For a start it is necessary to understand that such "the turned milk". This such condition of a product at which milk is condensed and also is stratified - divided into more dense weight and liquid called serum. There are several factors capable to cause this process. First, milk can turn because of turning sour process. As a part of any milk there are special lactic bacteria. If milk is cooled, then they are in some kind of sleeping state. When the product appears in temperature which is brought closer to room, bacteria begin to breed actively. As a result of this process, milk changes the properties - consistence and taste. The wrong storage becomes the turning sour reason usually. And the consumer - if at the plant isn't always guilty of it or in shop milk long remained at an improper temperature, it can turn sour very quickly. Prevent similar processes in milk, except storage on cold whether pasteurization sterilization can. In both cases milk is exposed to heating to a certain temperature. Pasteurized milk can be stored in the fridge several days, and sterilized - even several months, on condition of the fact that factory packing won't be discovered. Secondly, milk changes the properties also at special influence of the person. For example, to receive cottage cheese or cheese, milts heat to boiling together with ferment. As a result chemical processes accelerate, and milk can turn in several minutes. If to continue to cook it, then density of milk will increase, and you will be able to receive cottage cheese. After an otzhatiya from excess water it will represent grains of the turned milk. Nevertheless, will blow this will have the peculiar flavor what people at preparation try to obtain.