Thank you much for your response Michael, it is only now that I have seen it. My thoughts were along the lines that the Lactobacilli have only become stronger thus creating the sour milk in the first place. There is clear and evident separation within the milk which would make me think it is the whey protein that is separating from the buttermilk making it all that better to apply to the trees.
I have truly been adding it to the calcium tea brew in my 55 gallon barrels. I can't put my finger on the exact culprit, but I have a feeling that it is the raw milk that creates the engrossing smell 14 days later and there seems to be a slight film on the top of the brew that looks as if the buttermilk raised to the top and started to get mold on it. The tea has been applied onto my trees multiple times without any negative effect observed as of yet.
Thank you!
Brandt
Hickory Ridge Orchard
Zone 6a in Missouri