Milk is used in most of the houses. Because milk is considered beneficial for everyone from small children to adults. With this the body gets vitamins and many minerals. Apart from this, many nutrients including protein and calcium are found in milk. Along with this, carbohydrates and fats are also present in abundance in it. But have you ever wondered why it is necessary to heat milk to prevent it from curdling? Not only this, it has to be heated many times in summer. Know what is the science behind it.
Why does milk curdle
Whenever milk is boiled for a long time, it curdles. Let us tell you that milk always curdles at room temperature. Whereas if milk has to be used for a long time then it has to be boiled every few hours or it has to be kept in the refrigerator. Actually, keeping milk at high and low temperatures does not curdle quickly. Apart from this, curdling of milk is also an indication of its purity.
PH level
The pH level remains between the protein particles present in milk. This distance itself keeps the milk from curdling. Whereas milk is not boiled or kept in the refrigerator for a long time. In that situation the pH level starts decreasing. At the same time, as the pH level of milk decreases due to being in room temperature, the protein particles start coming closer to each other. When the pH level of anything starts falling, it starts becoming acidic. Similarly, when the pH level of milk starts falling, it starts becoming acidic. For this reason milk curdles when it becomes acidic. To prevent milk from curdling, the pH level has to be maintained, for which it has to be heated.
Why does milk curdle on high flame
During summer the temperature increases a lot, due to which bacteria in milk grow rapidly. Apart from this, lactic acid is formed in the milk, due to which the milk becomes sour. In this situation, if it is heated, it will definitely burst. Apart from this, by heating the milk on high flame, the temperature of the milk changes suddenly, due to which its protein starts coagulating, due to which the milk curdles. To prevent milk from curdling in summer, it should be kept in the refrigerator at a temperature below 4 degrees Celsius. Apart from this, packet milk should be used before its expiry date. According to a study report by the National Center for Biotechnology Information, it is necessary to boil cow’s milk at 95 degrees Celsius. Actually, boiling milk kills the bacteria present in it and prevents foodborne diseases. At the same time, most of the packaged milk is pasteurized. This means that it has been heated for 15 seconds at a temperature of 71.7 degrees Celsius to kill any harmful pathogens. This makes it drinkable.
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