Why do powdered milks spoil faster when mixing with water?
In: Chemistry
You break the chemical bonds and introduce new one, with different properties.
Basically, powder itself should never spoil, however, when you introduce a foreign substance you are changing the characteristics and creating a suitable medium for bad bacteria or spores to hang on. Starting biological processes.
moisture is a breeding ground for bacteria, in general any food product that has moisture in it will expire faster then something dry. Its why people dehydrate things like beef jerky to make meat last longer
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