question: Why is it that milk can be good to drink for 10 days, but then suddenly go bad with no in-between?
comment: You're just not noticing the in between. Milk certainly does start with a slight sour smell, then a growing sour taste. Eventually it will fully sour and separate.
passages: Section::::Known factors of influence.:Lactation stage.
  
  Human milk immune composition is known to change over the course of lactation. Most notably, antibody levels are lower in mature milk than in colostrum, with SIgA measuring at up to 12 grams per liter in colostrum and decreasing to 1 gram per liter in mature milk. Studies find time postpartum to be most influential on the presence of immune factors, including growth factors and lactoferrin.
  
  Section::::Known factors of influence.:Human milk microbiome.
   The next 30 to 60 days of the lactation cycle is characterized by peak milk production levels. The amount of milk produced per day during this period varies considerably by breed and by individual cow depending on her body condition, genetics, health, and nutrition. During this period the body condition of the cow will suffer because the cow will draw on her body stores to maintain such high milk production. Food intake of the cow also will increase. After peak lactation, the cow's milk production levels will slowly decline for the rest of the lactation cycle. The producer will often breed the cow soon after she leaves peak production. For a while, the cow's food intake will remain high before also beginning a decline to pre lactation levels. After peak milk production her body condition will also steadily recover.
   To evaluate whether milk supply is actually insufficient, qualitative parameters should be used such as the following:
  
  BULLET::::- By 3–5 days, of age, the infant should be stooling 3–4 times per day and urinating 3—5 times per day. By 5–7 days of age, there should be 3—6 stools per day and 4—6 urines.
  
  BULLET::::- The infant should be alert, have good muscle tone, and show no signs of dehydration.
   Section::::Factors shaping the human milk microbiome.
  
  Section::::Factors shaping the human milk microbiome.:Geographic location.
  
  Both the taxonomic composition and diversity of bacteria present in human milk likely vary by maternal geographic location, however, more large-scale studies are needed to better understand variation between populations.
  
  Section::::Factors shaping the human milk microbiome.:Lactation stage.
   Section::::Effects on milk composition.
  
  Mastitis can cause a decline in potassium and an increase in lactoferrin. It also results in decreased casein, the major protein in milk. 
  
  As most calcium in milk is associated with casein, the disruption of casein synthesis contributes to lowered calcium in milk. The milk protein continues to undergo further deterioration during processing and storage. Milk from cows with mastitis also has a higher somatic cell count. Generally speaking, the higher the somatic cell count, the lower the milk quality.
  
  Section::::Management.
  
  Section::::Management.:Detection.
   _Once the milk is pasteurized the milk is ready to be processed to reduce fat and liquid content, so what remains is mostly solid content. 
  
  _This can be done by drying the milk so that the liquid evaporates or by adding concentrated milk. 
  
  _Increasing the solid content of the milk also increases the nutritional value since the nutrients are more concentrated.
  
  _After this step is accomplished, the milk is ready for fermentation where the milk gets inoculated with bacteria in hygienic stainless steel containers and then gets carefully monitored for lactic acid production, temperature and pH.
  
  Section::::Agriculture application.
   The mean log reductions and temperatures of inactivation of the major milk-borne pathogens during a 15-second treatment are:
  
  BULLET::::- "Staphylococcus aureus"  6.7 at
  
  BULLET::::- "Yersinia enterocolitica"  6.8 at
  
  BULLET::::- pathogenic "Escherichia coli"  6.8 at
  
  BULLET::::- "Cronobacter sakazakii"  6.7 at
  
  BULLET::::- "Listeria monocytogenes"  6.9 at
  
  BULLET::::- Salmonella ser. Typhimurium  6.9 at
   For a period of 20 days post parturition the cow is called a fresh cow. Milk production quickly increases during this phase but milk composition is also significantly different from the rest of the cycle. This first milk, called colostrum, is rich in fats, protein, and also maternal immune cells. This colostrum is not usually commercially sold, but is extremely important for early calf nutrition. Perhaps most importantly, it conveys passive immunity to the calf before its immune system is fully developed.
   During the dry period (late gestation, non-lactating), dairy cattle have relatively low calcium requirements, with a need to replace approximately 30 g of calcium per day due to utilization for fetal growth and fecal and urinary losses. At parturition, the requirement for calcium is greatly increased due to initiation of lactation, when mammary drainage of calcium may exceed 50g per day. Due to this large increase in demand for calcium, most cows will experience some degree of hypocalcemia for a short period following parturition as the metabolism adjusts to the increased demand. When the mammary drain of plasma calcium causes hypocalcemia severe enough to compromise neuromuscular function, the cow is considered to have clinical milk fever.
   The production of milk requires that the cow be in lactation, which is a result of the cow having given birth to a calf. The cycle of insemination, pregnancy, parturition, and lactation, followed by a "dry" period of about two months of forty-five to fifty days, before calving which allows udder tissue to regenerate. A dry period that falls outside this time frame can result in decreased milk production in subsequent lactation.
   Social network density of mother-infant dyads was found to be associated with increased bacterial diversity in the milk microbiome of mothers in the Central African Republic.
  
  Section::::Influences on infant health and development.
   A side effect of the heating of pasteurization is that some vitamin and mineral content is lost. Soluble calcium and phosphorus decrease by 5%, thiamin and vitamin B12 by 10%, and vitamin C by 20%. Because losses are small in comparison to the large amount of the two B-vitamins present, milk continues to provide significant amounts of thiamin and vitamin B12. The loss of vitamin C is not nutritionally significant, as milk is not an important dietary source of vitamin C.
  
  Section::::Processing.:Pasteurization.:Filtration.
   In most mammals, production of lactase diminishes after infants are weaned from maternal milk. However, 5% to 90% of the human population possess an advantageous autosomal mutation in which lactase production persists after infancy. The geographic distribution of lactase persistence is concordant with areas of high milk intake. Lactase non-persistence is common in tropical and subtropical countries. Individuals with lactase non-persistency may experience nausea, bloating and diarrhea after ingesting dairy.
  
  Section::::By Carbohydrate.:Lactose.:Galactose.
   Low milk supply
  
  In breastfeeding women, low milk supply, also known as lactation insufficiency, insufficient milk syndrome, agalactia, agalactorrhea, hypogalactia or hypogalactorrhea, is the production of breast milk in daily volumes that do not fully meet the nutritional needs of her infant.
   Frequent suckling in the first days of life is correlated with higher milk production. Infants should be fed when they show signs of hunger. It is common for breastfed babies to feed during the night for the first six months. Usually feedings last 10–15 minutes in the early days.
  
  If the infant is unable to breastfeed, it is recommended that pumping or hand expression of milk begin within two hours of delivery, and be done at least eight times every 24 hours.
  
  Section::::Management.
   Pasteurization of cow's milk initially destroys any potential pathogens and increases the shelf life, but eventually results in spoilage that makes it unsuitable for consumption. This causes it to assume an unpleasant odor, and the milk is deemed non-consumable due to unpleasant taste and an increased risk of food poisoning. In raw milk, the presence of lactic acid-producing bacteria, under suitable conditions, ferments the lactose present to lactic acid. The increasing acidity in turn prevents the growth of other organisms, or slows their growth significantly. During pasteurization, however, these lactic acid bacteria are mostly destroyed.
   Milk not meeting these standards shall be designated as undergrade. Undergrade milk may not be sold for human consumption or processing into products for human consumption.
   Bacteria in milk can come from sources other than the animal. Over time the milking pipeline and equipment can become coated with residues such as "milkstone" which are not removed by standard detergents and require periodic flushing of equipment with high strength corrosives. Automatic washing equipment for the bulk tank may not effectively clean all interior surfaces, and does not clean the exterior of the bulk tank at all.
  
  Milk processors and co-ops purchasing milk routinely award farmers for having the lowest possible SCC counts via "quality bonuses" added to each milk payment to the dairyman.
  
  Section::::See also.
   An average dairy cow begins her lactation with a moderate daily level of milk production. This daily output increases until, at about 70 days into the lactation, production peaks. From that time until the cow is dry, production slowly decreases. This increase and decrease in production is partially caused by the count of milk-producing cells in the udder. Cell counts begin at a moderate number, increase during the first part of the lactation, then decrease as the lactation proceeds. Once lost, these cells generally do not regrow until the next lactation.
   The pH of milk ranges from 6.4 to 6.8 and it changes over time. Milk from other bovines and non-bovine mammals varies in composition, but has a similar pH.
  
  Section::::Physical and chemical properties.:Lipids.
   In a microbiological aspect, raw milk from a healthy cow with clean teats generally does not immediately contain significant amounts of pathogens. Causes of significant pathogenic bacterial amounts in raw milk include:
  
  BULLET::::- Mastitis of the cow.
  
  BULLET::::- Unclean teat skin of the cow.
  
  BULLET::::- Unclean milking equipment.
  
  BULLET::::- Time, causing bacterial growth. Even with precautions against the previously mentioned factors, and cold storage (optimally 3 to 4°C), raw milk has a shelf life of 3 to 5 days.
  
  Section::::Raw vs. pasteurized debate.:Nutrition and allergy.
   The shelf life of refrigerated pasteurized milk is greater than that of raw milk. For example, high-temperature, short-time (HTST) pasteurized milk typically has a refrigerated shelf life of two to three weeks, whereas ultra-pasteurized milk can last much longer, sometimes two to three months. When ultra-heat treatment (UHT) is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored non-refrigerated for up to 9 months.
   Ultra Heat Treatment (UHT), is a type of milk processing where all bacteria are destroyed with high heat to extend its shelf life for up to 6 months, as long as the package is not opened. Milk is firstly homogenized and then is heated to 138 degrees Celsius for 1–3 seconds. The milk is immediately cooled down and packed into a sterile container. As a result of this treatment, all the pathogenic bacteria within the milk are destroyed, unlike when the milk is just pasteurised. The milk will now keep for up for 6 months if unopened. UHT milk does not need to be refrigerated until the package is opened, which makes it easier to ship and store. But in this process there is a loss of vitamin B1 and vitamin C and there is also a slight change in the taste of the milk.
   Milk not meeting these standards shall be designated as undergrade. Undergrade milk may not be sold for human consumption or processing into products for human consumption.
   Pasteurization is used to kill harmful pathogenic bacteria by heating the milk for a short time and then immediately cooling it. Types of pasteurized milk include full cream, reduced fat, skim milk, calcium enriched, flavored, and UHT. The standard high temperature short time (HTST) process of 72 °C for 15 seconds completely kills pathogenic bacteria in milk, rendering it safe to drink for up to three weeks if continually refrigerated. Dairies print best before dates on each container, after which stores remove any unsold milk from their shelves.
  
presuppositions: Milk suddenly goes bad. Milk suddenly goes bad with no in-between between being good and bad.
corrections: Milk starts souring then fully separates. Milk gradually goes bad with an in-between between being good and bad, although a human may not notice the in-between.
raw_presuppositions: Milk suddenly goes bad. Milk suddenly goes bad with no in-between between being good and bad.
raw_corrections: Milk starts souring then fully separates. Milk gradually goes bad with an in-between between being good and bad, although a human may not notice the in-between.