Unraveling the Mystery: Why Lumps Appear in Milk Before Expiration

MEXICO CITY – Have you ever wondered why small lumps sometimes appear in your milk, even if it hasn't expired? Food expert Rafa Carbajal explains that these are not necessarily signs of spoilage but rather a natural process involving milk's fat and protein components. According to Carbajal, these lumps are primarily composed of fat and protein. Their formation begins when microorganisms, potentially introduced when the milk container is opened or if the packaging was not perfectly clean from the factory, start consuming the sugars present in the milk. This metabolic activity leads to the production of lactic acid. "The lactic acid acts on the proteins in the milk, specifically casein," Carbajal states. "These proteins, which are normally suspended in water, change their structure due to the acid. This causes them to separate from the water and form visible lumps." He further notes that as the proteins coagulate, they also carry the milk's fat with them. Carbajal highlights that this phenomenon is essentially the same principle behind cheese production. "Rennet, used in cheese making, contains enzymes that cut these protein structures, allowing for the formation of a more consistent curd," he explains. Thus, the seemingly odd lumps in your milk are a miniature, natural version of the cheese-making process.

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