Why is milk heated to prevent it from curdling, what chemical changes take place

Milk Drinking is considered beneficial for everyone from children to adults. With this the body gets vitamins and many minerals. According to doctors, drinking milk strengthens bones and helps a lot in building muscles. Actually, many nutrients including protein and calcium are found in milk. Along with this, carbohydrates and fats are also found in abundance in it. However, during the summer season, milk has to be heated several times to prevent it from curdling. Have you ever wondered what happens to milk when it is repeatedly heated, which prevents it from curdling?

First of all let us know why milk curdles? If there is delay in boiling the milk then it curdles. Let us tell you that milk always curdles at room temperature. If milk kept at room temperature is not boiled for a long time, it will curdle within a few hours. If milk is to be used for a long time, it either has to be boiled after every 4 to 5 hours or kept in the refrigerator. Actually, milk does not curdle quickly if kept at high and low temperatures. Let us tell you that curdling of milk is also an indication of its purity. Adulterated milk does not curdle quickly even at high temperatures. Pure milk is made up of fat, protein and sugar. Small protein particles in milk float freely, keeping a distance from each other.

Milk curdles when pH level falls
The distance maintained between the protein particles present in milk keeps the milk from curdling. When milk is not boiled or kept in the refrigerator for a long time, its pH level starts decreasing. As the pH level of milk decreases due to it being kept at room temperature for a long time, 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. Milk curdles when it becomes acidic. To maintain its pH level, milk has to be heated repeatedly.

Why does it not explode when heated repeatedly?
When milk is heated after being kept at room temperature without heating for a long time, the bacteria present in it break down the milk sugar lactose into lactic acid. When milk kept for a long time is heated, the protein casein present in it gets coagulated, due to which the milk curdles. Now if you keep heating the milk at intervals of a few hours, the bacteria present in it keep getting destroyed. Due to this, lactic acid is not formed and the milk does not curdle.

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Why does it burst when heated on high flame?
During summer the temperature increases and bacteria in milk grow rapidly. Due to this, lactic acid is formed in the milk, due to which the milk becomes sour. Now if it is heated it will definitely burst. Sometimes milk curdles when mixed with hot liquid or heated on high flame. Actually, when heated on high flame, the temperature of milk changes suddenly and its protein starts coagulating. Due to this 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, milk should be used before its expiry date.

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What to do if milk curdles even after heating?
Many times you must have seen that milk curdles even after heating it and keeping it in the refrigerator. If this is happening with you too, then look at the size of your vessel. It is not that you are using the wrong vessel to store milk. To maintain the freshness of milk for a long time, it would be better if you keep it in a glass bottle. At the same time, milk can also be kept in a steel vessel. This does not spoil the taste of milk. Milk kept in a brass vessel curdles very quickly. At the same time, there is a possibility of milk curdling even in vessels with thin mouth.

what is the chemical formula of milk
Milk contains many components including carbohydrates, proteins, fats, vitamin D and calcium. All these help in providing balanced nutrition required by our body. The ratio of these nutrients varies depending on the age or stage of life of the person. The chemical formula of milk is C12 H22 O11, that is, milk contains 12 molecules of carbon, 22 of hydrogen and 11 of oxygen.

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Why is it so important to boil milk?
The report of a study by the National Center for Biotechnology Information says that it is necessary to boil cow’s milk at 95 degrees Celsius. Actually, boiling milk kills the bacteria present in it. This prevents foodborne diseases. Most 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 safe for you. There is no need to boil it before drinking. However, it is important to heat it also to prevent it from bursting over a long period of time.

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Tags: food diet, Healthy Foods, milk, Synthetic milk