What changes in milks taste chemically as it turns? Answered
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?