Why does milk get spoil during summer?

Answer: It is because in milk Lactobasilas which turns milk into curd are present and in summer due to high temperature there is increase in reaction of conversion of m ilk into the curd and hence milk spoils How Is Milk Curd Formed? Milk curd, or coagulated milk solids, is the byproduct of the effects of acid an d enzymes on milk protein and fat. When acid is added to milk--either directly o r as a byproduct of microbial fermentation by organisms like bacteria and yeasts --milk separates into curds and whey. Formation Milk curd forms when an acid is introduced into milk. When milk is acidified , the protein and fat that is normally suspended in the milk begins to curdle, o r become entangled. The entanglement of milk protein and entrapment of fats with in the protein lead to the separation of the milk curd from the leftover moistur e and soluble protein in the form of whey. Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining of f the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only w hey proteins, is the whey. In cow's milk, 80% of the proteins are caseins. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria or yeast) will also naturally produce curds, and sour milk cheese is produced this way. Why does raw milk curdle when heated after standing at room temperature for cons iderable period of time? Milk contains a variety of microorganisms, which are capable of converting lacto se present in the milk to lactic acid, increasing the acidity. When the milk is stored at room temperature (30-37C) for considerable period of time, it provides ideal temperature for the growth of most of the spoilage causing organisms and i n turn increases the acidity. When the acidity increases beyond 0.20% lactic aci d, the milk clots on boiling or heating. Spoilage When we talk about food and milk spoiling or "going bad," we typically mean that the food has become contaminated with bacteria or some other microorganism. To delay bacterial contamination of milk, milk is generally heated up to a high temperature to kill potentially harmful bacteria. Some types of milk, known as ultra-high temperature milk, is heated to at least 280 degrees Fahrenheit and ca n be stored without refrigeration until it is opened. Produce can also be protec ted from spoilage by frequent washing or UV radiation. Setting Up Experiments To properly set up an experiment testing what affects spoilage of food and m ilk, children will need to clearly identify three different aspects of the exper iment: the variable, which is the thing that will be changed to test its effect on spoilage; the control conditions, which will be used as a point of comparison ; and the hypothesis, which is the child's prediction. For example, for an exper iment testing the effects of temperature on how fast milk spoils, the variable w ould be temperature, the control group could be milk that is stored in a refrige

rator and the hypothesis could be that higher temperatures will speed spoilage.