when milk turns sour is that a physical property or chemical property?
344450
chemical b/c u can't tell whether milk is sour or not just by looking at it. you have to taste it, right. so, it's chemically changed not physically.
243313
Bacteria are commonly used in dairy products. Sour cream and Creme fresh (make your own! Creme fresh (Source: Splendid Table) are both the products of cream after bacteria were allowed to grow in it. The difference in flavour, texture, and behavior (sour cream will curdle when heated, creme fresh will not) all result from the differences in bacteria required to produce the two products. Buttermilk (Source: DB Frankhauser) is low in fat, cheese comes many variations (Source: Franceway.com). Yogurt (Source: Life.ca) is probably one of the oldest forms of fermented milk. \n        Is it not dangerous to eat food containing bacteria? Certainly not, as long as they are the right kind of bugs. It may even be benificial to eat diary products with living cultures, although the evidence is still controversial (Source: NewYork Times Sciene Q&A). True or not, fermented milk products are often suitable for people with a lactose intolerance (Source: Regional Health Science Center) though the product should not be heated after fermentation. \n        Fermented milk products are not completely fluid because casein, the major protein in milk, is insoluble in acid (Source: DB Frankhauser). Casein is also the protein that makes cheese solid. Fermented diary products taste different due to the bacteria used to make them. So what kind of bacteria are used for these different diary products (Source: IDFA)? Most manufacturers will not release their magical strain of bacteria, producing just the right flavour, but here are their general characteristics:\n\nAnd we need bacteria to compost soil.
423646
A chemical property is a property of a substance that becomes apparent during a chemical reaction, and can only be observed by changing the substance's chemical identity.
851367
Milk and the other things you are asking about are all mixtures of many different things.  Shampoo is perhaps the simplest of the 3 you addressed, just go into your bathroom and read the back of the bottle:  one of the ingredients is sodium laureth sulfate.  Milk contains things such as proteins, acids, and water-- predominately lactic acid to consider.  Lemonade has citric acid, ascorbic acid, limonene, and many other things.
17285
acidity test\nThis test measures the lactic acid in the milk. If the acidity is higher than 0.19%, then the milk quality is poor and cannot be processed. If the acidity is lower than normal (e.g. 0.10% lactic acid) then the milk is of poor bacterial quality or sodium hydroxide/bicarbonate might have been added. For this test you will need a white porcelain dish, a 10 ml pipette, a 1 ml pipette, a burette (0.1 ml graduations), a glass rod for stirring, a phenophtalein indicator solution (0.5% in 50% alcohol) and a 0.1 N Sodium hydroxide solution. Measure 9 ml of the milk into the dish, add 1 ml of phenophtalein and from the burette, slowly add the 0.1 N sodium hydroxide solution while mixing continuously, until a faint pink colour appears. The more Sodium Hydroxide you have to add before it turns pink, the more acid the milk.
223793
It gets denatured. All enzymes have a working temperature range. Bolilng would definitely lead to denaturation.
574643
different temperatures of different density liquids will initially not mix.  Once the temperature equilibrates so the densities are quivalent, then your milk will start mixing (you'll notice that the layers don't last forever, eventually if you let it sit they''ll start mixing at the interphase).
1041691
Pure milk from a cow isn't. What people buy at the store is a homogeneous mixture b/c the people at the milk factory add vitamins and minerals and a bunch of other things.
1088101
Pasteurization removes all bacteria from non-organic milk.  Good as well as bad, leaving the milk vulnerable to bacteria introduced by exposure.  Organic milk contains organisms that won't allow bacteria introduced from exposure to survive.
79931
ow's milk is rich in a wide range of chemical compounds that can be processed into various dairy products such as cheese, butter, and yogurt. Specifically the milk component involved in cheese production is a soluble protein called casein. The enzyme rennet can be used to catalyze the conversion of casein in milk to para-casein by removing a glycopeptide from the soluble casein. Para-casein further clots, i.e. coagulates, in the presence of calcium ions to form white, creamy lumps called the curd, leaving behind the supernatant called the whey.
207694
Chemical properties are properties such as boiling point, freezing point, melting point, electronegativity, flammability, and so forth.  Physical properties are the ones the human senses can pick up with out having to change the chemical, such as taste, smell, sound.
69568
None, unless you pour something into it, then it is a measure of 1.5 oz. \n\nHope it is something yummy.
673308
sucking on pasta is a chemical change, boiling it in water is a purely physical change though...
532756
The juice of the red cabbage is a natural indicator, with the transition from purplish to red/pink.  Don't recall at what pH, off the top of my head.
245036
A property of soluble materials is their "heat of solution", which can be positive or negative. Adding calcium chloride or sulfuric acid to water, for example, heats the solution a lot. Ammonium chloride cools the resulting solution. See the references below for a fuller explanation.
60336
Because after milk is extracted, it is then cooled in the dairy and transported in refrigerated tankers for processing. Unchilled milk would soon go sour due to acid production by lactobacilli. Even if kept refrigerated, raw milk goes off rapidly due to the action of psychrophilic (cold-tolerant) bacteria. These produce proteinases and lipases which break down both the protein and the fat in milk, causing rancid and bitter tastes and clotting. \n\nOne unusual type of bacteria which can grow is called Alcaligenes viscolactis – this produces sticky threads of exopolysaccharide in the milk called ropiness.\n\n:)\nPeace
172197
their is a bacteria that produce an enzyme that analyse a compound found in milk called caseine that the milk it self help it to do so that the enzyme only transform this liquid form of caseine to a soluble form(liquid too) of caseinate that milk contains Ca+2 ions that react with this byproduct forming the insoluble(semisolid) form of calcium caseinate and this clotting occurs to milk not means that it can not no longer used it's very usefull that chease is this clotting form of milk and that is all