Bean-like milk, also known as milk curds, is usually caused by bacterial activity. When fresh milk is left at room temperature, it may come into contact with airborne bacteria that break down the lactose in the milk and produce lactic acid. Over time, these lactic acids cause the proteins to form clots, which can turn the milk into a beancurd-like shape.
In some cases, this bean-like milk may still be drinkable. For example, in traditional yogurt making, fresh milk is inoculated with lactic acid bacteria, which produce large amounts of lactic acid in the milk, which causes it to form clots. Not only is this yogurt still drinkable, but it is also good for health due to the large number of live bacteria it contains.
However, if the beanflower-like milk is caused by bacterial contamination, then it may contain harmful bacteria or toxins such as salmonella or E. coli, among others. Therefore, in this case, drinking this bean-curd milk may cause food poisoning or other health problems.
In general, if fresh milk turns into a bean curd, it is best not to drink it. If you're unsure about its safety, it's best to discard it and avoid eating it. At the same time, in order to ensure the safety and hygiene of the milk consumed, fresh milk that has been pasteurized or milk that has been sterilized at room temperature should be purchased.