“When raw milk is left standing for a while, it turns “sour”. This is the result of fermentation: lactic acid bacteria turning the sugar inside the milk into lactic acid. This fermentation process is exploited in the production of various dairy products such as cheese and yogurt. There are four noted periods of milk decay:

* Rancid (also called "on the turn". Milk is still consumable at this stage)
* Curdling (separation of curd and whey will occur but may still be consumable)
* Coagulation (beyond use. A period of aromatic decay sets in accompanied by mould)
* Dry (beyond use. The milk has dehydrated and become hard and chalky)

Pasteurized cow’s milk, on the other hand, spoils in a way that makes it unsuitable for consumption. This causes it to assume an unpleasant odor and pose a high danger of food poisoning if ingested. In raw milk, the naturally-occurring lactic acid bacteria, 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.”

Everyone loses (even the stuff I’d written, mostly). Lactic acid = good, fat has nothing to do with it, bad bacteria don’t like lactic acid, good bacteria do, curds don’t mean spoilage.

throws hands up in the air, wanders off ranting

We all know that fat is an insulator, but does that only apply to heat or does it include electricity? Are you more likely to survive a lightning strike if you’re portly?

Hmm…

Hey, since you’re an EE major, what conducts better, more or less fat? I’m not interested in the outcome of that either, but at least it’s got something to do with your major….kinda…sorta….yea, I know, it’s reaching. Maybe you can work it into an integrated circut or something.