#22:

YO:

...

so I was starting to compile my report even though I haven't actually done any experimenting so boohoo and get over it. I stopped because I realised i sounded like the ultimate sped and yeah, my laptop sounds like its going to blow up real soon and I'm pretty sure it has a asswipe of a virus so i am pretty damn pissed ahahahhahaha.

but anyway:
"When raw milk is left standing for a while, it turns sour. This is the result of fermentation: lactic acid bacteria turning the milk sugar into lactic acid. This fermentation process is exploited in the production of various dairy products such as cheese and yogurt.

Pasteurized cow's milk, on the other hand, spoils in a way that makes it unsuitable for consumption, causing it to assume an unpleasant odor and pose a high danger of food poisoning if ingested. The naturally-occurring lactic acid bacteria in raw milk, under suitable conditions, quickly produce large amounts of lactic acid. The ensuing acidity in turn prevents other germs from growing, or slows their growth significantly. Through pasteurization, however, these lactic acid bacteria are mostly destroyed, which means that other germs can grow unfettered and thus cause decomposition."
http://www.experiencefestival.com/a/Milk_-_Curdling/id/4952198

so my house will smell. thanks man, thanks.