How could I test if milk has gone bad scientifically? Performing a taste test on the milk yields a subjective interpretation as to whether the milk is good or not. Is there any objective metric that I could use to (perhaps one used in the dairy industry) determine when the milk has gone bad due to bacterial metabolic byproducts?

  • $\begingroup$ First, you need to strictly define "gone bad". If taste is important, then that's all you need. Smell? Lactic acid levels? Curds? CFUs? You can't scientifically test for something nebulously defined. $\endgroup$ – anongoodnurse Nov 2 '19 at 1:04

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