If there is a delay in boiling the milk then why does it curdle? This is the answer...
If the milk is to be used for a long time, then it should either be boiled every 4-5 hours or it should be kept in the fridge. Milk kept in high and low temperatures does not curdle easily.
Milk is an important part of all our lives. Apart from milk, we also consume other milk products like curd, butter, ghee, buttermilk, lassi, cheese, paneer, ice cream, cream etc. on a large scale. The problem of curdling of milk increases a lot in the summer season, this is the reason why we boil milk 3-4 times a day in summer.
If there is a delay in boiling the milk brought home, it curdles, but why does this happen? Before knowing the reason for curdling of milk, we must know that milk always curdles at room temperature.
You will be surprised to know that curdling of milk is also a sign of its purity. Adulterated milk does not curdle easily even at room temperature. Pure milk is made up of many things. It contains fat, protein and sugar. The protein present in milk is suspended in a colloidal solution.
This distance maintained between the protein particles present in milk is what keeps the milk from curdling. But if the milk is not boiled for a long time or is not kept in the fridge, its pH level starts decreasing.
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