|MadSci Network: Biochemistry|
I am researching if whole milk or skim milk will sour first. I have found that the bacteria in the milk turns the lactose into lactic acid which sours it and makes it curdle. But I haven't found info (that I can understand) that explains what it is in the de-fatting process (that makes skim milk from whole milk)that reduces that lactose levels. I have just found references that whole milk has more lactose and would then sour faster.
Re: Why are the lactose levels are different in whole and skim milk?
Try the links in the MadSci Library for more information on Biochemistry.