Spoiled milk what happens if your child drimks sour milk?

Are you sure the sour milk smell is coming from *inside* the dishwasher? Do you have kids? Pull out the dishwasher, the fridge and the stove and look for spilled soured milk. When the windows are open, the breeze is blowing the smell.

I have seen this so many times in commercial kitchens during my 50 year career.

90% of all my service calls were due to machines that were not cleaned DAILY. About a third of those were for espresso machines with a steamer and the rest for auto frothers. Most Barista's don't use auto frothers as they have very little control over the frothed milk. (Heat, froth density, firmness, holding, etc.) Milk(any type) will clog a machine in minutes if not cleaned up after use. Spoiled milk will contaminate any product with curds and have a bad smell to coffee.
* Clean up after any milk usage. Seconds count after frothing milk with a steam wand. Get workers in the habit of removing milk pitcher from wand and give the wand a short blast to flush the wand and wipe with a damp towel (tower wash and sanitized often) Leave the folded (quartered fold) next to wand on drain tray where it's always handy.) It only takes seconds to perform and customers appreciate the cleanliness and professional look.
* take a tip from Bartender's; you HAVE TO WASH WITH DETERGENT! when washing glasses that had milk drinks in them. Nobody want's a sour milk smell in any drink. Milk film can only be removed with soap and water and a brush. That's why you see automatic cup washers on every bar set up. It does take elbow grease to get these cups clean.
* Harden, cooked milk (coffee to) is best soaked in clean water (detergent optional) and let it sit over nite. This is a good practice to keep everything coffee/milk stain free as everything is washed/rinsed prior to use in the morning.
* Really, really baked on coffee (left burning on warmer for several days, weeks. Will need an urn cleaner to soak and wash out several times. Check with your coffee vendor as most will just swap them out with clean ones. Otherwise ask for urn cleaner from them and follow instructions. Hot water with a tablespoon of urn cleaner for each pot and let soak over nite. wash and rinse thoroughly prior to use.
"Washa-washa!" Aloha! ukeboy57

Milk expires because it is what is considered to be a perishable product, much like fruits and vegetables. It doesn't have the preservatives you find in chips or "bacon bits".

The milk begins to break down due to the proteins within itself, and without preservatives there's no way for it to "stay alive".

Opening your milk also introduces microscopic bacteria which contributes to the process of break down.

You can freeze and store milk for up to 12 months, however. If you have a deep freezer and somehow came into 10+ gallons of milk (like I did last year) and you know you won't be using it all - throw it in the deep freezer within a few days of acquiring it. You want to put it in there as soon as possible to prevent the enzymes from beginning to form and spread.

What's Milk Got?
The main nutrients of milk are lactose, (the milk sugar some people are intolerant of), proteins of various sorts, and butterfat, all sloshing around in about 85 to 90% water. It total, milk has about 100,000 different compounds in it, and you could probably find a microbe that likes every one.
Soxhletization?
In the old days, if you got milk, you could also get Typhoid and Scarlet fever, Diphtheria, Tuberculosis or various diarrheal diseases. Mmmm. Pasteurization is named for Louis Pasteur who, in 1859, showed how heating up wine or beer would keep it from going cloudy because of microbes. Franz Von Soxhlet, a German agricultural chemist with impressive sideburns and a great interest in milk, was actually the first to suggest sterilizing milk for infants in 1886. Nowadays, it is usually heated to 71 C and then rapidly cooled to kill off bacteria and other microbes.
pH, duh
Bacteria tend to get a lot of bad press. But lactic acid bacteria occur naturally on plants like grasses and can easily end up in milk. They ferment lactose at room temperature and turn it into lactic acid. More acid means more hydrogen ions, a lower pH and a sour taste. Lower pH change the structure of proteins like casein, which gives milk its whiteness, so it curdles into clumps called curds. The leftover yellowy liquid is whey. Apparently, little Miss Muffet was just having unpasteurized milk that had been left out for a while. Microbes like Lactococcus lactis (nominated the Wisconsin "State Microbe") get added back to the milk after pasteurization to make dairy products like yogurt and cheese.
Making Scents of a New Weird Odour
So the sourness is one thing, and curdling is another. Smell is yet another milk phenomenon. After the milk container has been opened, mystery microbes can get back in. And if you leave it out, they can reproduce more quickly. Other bacteria break down milk proteins that result in smelly byproducts. Still others can break down the butterfat that smells bad. And some molds can use lactic acid, break the proteins or attack the fat and give off unappetizing aromas.

Try baking soda.
Take a box or two of it and sprinkle it all over the area where the milk was.
Leave it for up to week, and be careful to keep it dry.
Later on, you can vacuum up the "dust".
God bless your efforts.

Plugged ports or bad milk.

It's coming from the bit under where you take the little drawer out. Take that out and use a toothbrush cotton budd and bleach until you've scraped all the sour milk off. Too many nooks and crannies in the thing ..and the milk often shoots upwards out of the pod!!

Hi,
Here is a tip that will explain what is happening there...


http://www.fixya.com/support/r3771673-defrost_refrigerator_defrost_timer

heatman101

Two things. 1. Bad Relay   2. Bad Compressor
The clicking is the overload protector.