Soured milk, sour milk, spontaneously soured milk, or naturally soured milk is the milk product fermented with indigenous microorganisms (chiefly mesophilic lactic acid bacteria), as opposed to cultured milk of which the production involves controlled fermentation with starter cultures. Lactic acid produced by the bacteria causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life.
Soured milk, sour milk, spontaneously soured milk, or naturally soured milk is the milk product fermented with indigenous microorganisms (chiefly mesophilic lactic acid bacteria), as opposed to cultured milk of which the production involves controlled fermentation with starter cultures. Lactic acid produced by the bacteria causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life.
Source: Wikipedia "Soured milk" · CC BY-SA 4.0
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