Milk contains bacteria. Bacteria reproduces. When bacteria reproduces it lowers the pH of milk. When the pH of milk is lowered, Milk tastes sour. Bacteria reproduces faster at room temperature than it does at cold temperatures. So. Your milk will last longer in a refrigerator.
When milk sours it is a chemical change. It is caused by lactic acid which converts the milk and makes it become sour.
The curd is the fat in the milk that sticks together. ------------------------------------------------------------------- I think it is the proteins rather than the fat that are responsible for the formation of curd - after all you can get fat free curd cheese.
This is a chemical change.
The word 'sour' is a verb (sour, sours, souring, soured), an adjective (sour, more sour, most sour), and a noun (sour, sours). Example uses: Verb: Your milk will sour more readily if you keep it in the door of the refrigerator. Adjective: The sour cherries make excellent muffins. Noun: I'll have a whiskey sour please.
No it is a chemical change because you change it back to normal.
The animal, I assume you are thanking about, has been a sours of milk for the people living in North West china. There mead can also be rich sours of nutrias. And lets not forget they can be as soft as a teddy bear.
yes because it is a different substance than before :)
No, the hot milk should NOT spoiled if you keep in refrigerator.
A carton of open milk can last up to 2 weeks, it will last longer if the temperature of the refrigerator is lower. For more Food Storage information you can visit
You to store it in the refrigerator .
No you can not
It's a chemical change. The smell is the giveaway; a smell that wasn't there before is often an indicator of a chemical change. Also, the rate at which the milk sours can be changed by heat. For example, milk in the refrigerator is actually undergoing this souring reaction at all times, but the lower temperature inside the refrigerator slows it down so that it takes many days. But if you leave it outside the refrigerator, it will sour much more quickly - in a matter of hours. An increase in heat, therefore, quickens the reaction rate. This would not be the case in a physical change.