tag:blogger.com,1999:blog-4759854350066861881.post6256354766483439979..comments2024-03-20T19:19:33.301-04:00Comments on Researching Food History : Bitter butter in winterPBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4759854350066861881.post-55645821705480144072020-01-29T06:16:19.324-05:002020-01-29T06:16:19.324-05:00Here's a guess: Letting milk or cream sour giv...Here's a guess: Letting milk or cream sour gives lactic acid bacteria the upper hand in colonizing the milk. In converting the available lactose to lactic acid, they lower the pH of the milk enough to make it inhospitable to many other microorganisms. But temperature also plays an important role. Thoroughly chilled fresh milk or cream, if not allowed to go sour, can provide ideal conditions for the growth of "psychrophilic" or "psychrotrophic" strains of bacteria. One of their biggest effects is to make milk horribly bitter.Anne Mendelsonhttps://www.blogger.com/profile/14013244291537262446noreply@blogger.com