Why does unrefrigerated milk spoil so quicky?
In: Biology
By spoiling, do you mean curdling (turning into clumps)?
Milk is composed of fat and water. Fat and water does not mix. However, there is a special protein in milk that makes it possible. The protein is Casein. It is an emulsifier. When exposed to heat, proteins break down and no longer keep the fat and water mixed.
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