Curdles and flocculants in milk can generally be caused by the following three conditions:

1. Heat-resistant enzymes produced by cold-loving bacteria break down proteins resulting in a precipitate that is slightly bitter. This condition is harmless, but the nutritional value is reduced.

2, high and low temperatures and acid and alkaline salts caused by protein denaturation, general protein denaturation is more conducive to human absorption.

3, milk spoilage is generally accompanied by discoloration and acidity, this situation is harmful to the human body is not recommended to drink.

Normal fresh milk taste is slightly sweet, sour, salty and bitter taste of four kinds of taste fusion into one, but should not taste sour, salty, bitter, astringent and other tastes.

First, observe whether the package is bloated and whether the milk is a uniform milky liquid. If you find that the upper part of the bottle appears clear liquid, the lower layer of the tofu brain precipitation in the bottom of the bottle, indicating that the milk has become sour, spoiled.