What changes in milks taste chemically as it turns?
I'm not sure what to look fo or I'd just research this myself but:
I like the taste of milk that has sat out long enough to get the smoother creamier 'warm milk' taste but not so long as to actually start going off. (twixt 15 minutes and 30 minutes depending on room temp)
What I would like to know is why it changes. I know it has something to do with the bacteria in it changing it somehow but I don't know how. Am I tasting the bacteria or some byproduct of their breakdown of the milk?
3
answers
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Answer it!
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Your main change in milk flavour is the conversion of lactose (a sugar) to lactic acid.
Lactobacilli do this process yes.
L
Jun 18, 2011. 11:22 PMBurf
says:
The creamy texture of milk is due to the butterfat it contains. As the milk warms, the butterfat becomes less viscous and is able to spread more evenly in your mouth and over the taste buds on your tongue.
Think of it as putting a small lump of grease in your mouth and then try it with the grease warmed to a liquid state. Its the same with milk butterfat, there is less clumping together of the butterfat due to chilling, and therefore it is more evenly distributed throughout your mouth.
Think of it as putting a small lump of grease in your mouth and then try it with the grease warmed to a liquid state. Its the same with milk butterfat, there is less clumping together of the butterfat due to chilling, and therefore it is more evenly distributed throughout your mouth.
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