Why does milk spoil? And does temp. or fdat content have anything to do with it spoiling?

Question

It is for a science fair project and i need some info!

Answer 1

When you open the milk jug, tiny bacteria and fungi from the air get into the milk. These microorganisms eat the milk and put out other chemicals that spoil the milk. They multiply faster in warm environments, which is why milk doesn't spoil as fast if you keep it in the fridge. I don't know whether fat content has anything to do with it. You can do your science fair experiment and find out!

Answer 2

What is the reason for milk to spoil so fast? Well, it is the very high moisture content, along with the abundant supply of nutrients (so that bacteria can eat and grow!). The pH value of milk is 6.7; this means that it is slightly acidic, but very close to being neutral. On top of all these reasons, if the temperature is just right (25-38 C happens to be the most suitable temperature range for bacteria to thrive), milk will spoil fast. The bacteria or micro-organisms in milk belong to three categories; those that spoil the milk, those that cause infections and diseases in humans, and those that bring about natural fermentation (for example, those involved in converting milk to curd).

Answer 3

The more fat the slower is spoils.