Sft42 - the four main constituents of milk are water, proteins, sugar (lactose) and fat. MIlk is slightly acidic though (around pH 6.8 for fresh milk as opposed to pH 7 neutral) due to the presence carbon dioxide, protein, phosphates and citrates, but lactic acid is present in milk as it gets older due to the fermentation of lactose by bacteria. A high measure of acidity in milk implies a high lactic acid component and therefor a higher bacterial content. As milk gets older there is more breakdown - it gets more acidic The making of cheese requires the inclusion of acids to coagulate the casein in cheese and so you can observe that as your milk gets older it starts to look a bit cheesy.
Andy