The milk is soured by the bacteria it contains. The lactic acid bacteria
are harmless. When there is a lack of care and cleanliness, other
bacteria get into the milk, and these are also harmless to people in
good health, and most of them are not injurious to sick people. The
bacteria (germs) do not cause disease, but when disease has been
established, they offer their kindly offices as scavengers. Bacteria
thrive in sick people, especially when they are fed when digestive power
is lacking. Boiling retards the souring of milk, but when fat and
protein are boiled together the protein becomes hard to digest. Milk is
rich in both fat and protein. Excessive heat turns the milk brown, the
milk sugar being carameled.
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