Milk is curdled
Indeed the curdling of milk is quite disappointing as it can sometimes disrupt the routine of the day. Nobody, neither the milkman nor the consumer wants that to happen, as it causes loss of both, money as well as time.
Milk curdling usually happens when protein molecules start attracting each other due to drop in ph level of milk which turns milk acidic. The process is even faster at warmer temperature.
In order to avoid curdling of milk and increase it’s shelf life large dairy companies take various measures like pasteurization and adding chemical preservatives. These processes provide extra duration for milk to sustain and remain sellable and consumable (?). Else milk would curdle within 3-4 hours of milking.
Now coming to the point, despite the heart wrenching experience of milk curdling there is also a positive side of the same. Curdled milk is the self evidence of milk being free of chemical preservatives. Yes, the good news is your milkman has supplied you raw, fresh and chemical free milk.
When there is dilemma of choosing between quality or service, ShopApni will always choose “quality”. That is the promise !
Lactose intolerant? Consume Dahi!
If you consume milk and it causes indigestion which is associated with vomiting, gas, nausea and loose motion, you are most certainly suffering from lactose intolerance. Yea… remember, if you don’t like smell or flavour of milk, then you are not lactose intolerant, you just don’t like milk!
If you are facing lactose intolerance, then instead of removing entire dairy from your meal, you should consume fermented dairy products, for example, Dahi, Curd, Sour milk, Matha etc.