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cheese 1. 1. a food prepared from the curds of milk separated from the whey, often pressed and allowed to ripen. 2. a definite mass of this substance, often shaped like a cylinder. 3. something of similar shape or consistency. [before 1000; Middle English chese, Old English cÄse, c.
Milk is high in moisture (about 88% water) an thus allow bacteria to strive under regular conditions. Spoilage of milk itself is caused by lactic acid forming bacteria (first stage spoilage you refer too) which feed on lactose (sugar in milk) and ferment is forming lactic acid. If you keep it out of refrigeration this process speeds up to a point when the acidity is high enough to provoke acid coagulation of casein (about 80% of the protein in milk).