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Milk is composed of fats, proteins and amino acids which are subject to decay and breakdown from bacteria. As the bacteria breakdown the milk, they release waste products such as methane and ammonia (rotten milk smell) that are poisonous to humans, and some bacteria of those bacteria themselves are harmful to humans such botulism which is the most common source of food poisoning. Bacteria thrive in temperatures around 50-95 degrees. Refrigeration only slows the progress of the bacteria.

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Q: Why does milk go bad if unrefrigerated?
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