Factors that spoil milk

To stop reseparation of the fat from the water, or creaming,the mixture undergoes the high-energy pressurized process of homogenization.Before milk hits the shelves, it's also typically heat treated to reduce its level of microbes,a government-sanctioned process that raw milk enthusiasts argue may reduce milk's nutritional worth.Milk spoilage is started by microbes,which consume and break down the nutrients in milk.That process causes butterfat to clump together,leading to a visually unpleasant product.