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Heterogenous
well it is in the transfution point in the middle of the fargostos and uckartoom for an easier answer it is in the far uctdesaravt vashoor.
UHT milk will always be homogenised, but homogenised milk is not always UHT treated. UHT is a heat treatment applied to kill spoilage organisms and extend shelflife. Homogenisation is a process of breaking up large globules of butterfat into many smaller pieces of equal size. This prevents the butterfat from settling out of the milk and creating a cream layer on top of the milk.
Cream is separated from whole milk by centrifuge or gravity. If you have unhomogenised milk, leave some to stand in the fridge and remove the cream from the top of the container the next day. Milk that has been homogenised will not give much cream in this way. Raw milk would work well.
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No, this would only get you watery milk. Skim milk is made by removing milk fat from whole milk. This can be done by letting the milk stand and skimming the cream that collects at the top of the milk off. Note that if the milk is homogenised, this might take very long. In factory, cream is removed from milk by mechanical separation and is based on the fact that cream is lighter than milk.
Homogenised milk is a homogeneous colloidal dispersion of the milk solids in the liquid milk. The colloidal particles are sized as per the requirements in high-speed colloidal mills. It is not a heterogeneous mixture.
It's something got to do with non homogenised milk and emulsion.
Evaporated milk (and milk in any form) is a mixture.
Regular milk is separated, standardised, homogenised and sterilised (UHT treatment) before being packed. Separate and standardise - separate all milk fat from the water part and standardise to the correct butterfat percentage (ie Full Cream, Low Fat, Fat Free).
Yes, provided that all milks that are being homogenized together fit the requirements for kashrut: the milks must from kosher animals (cows/sheep/goats but not camels etc.) and that the milks are not processed with any animal products. Additionally, the Orthodox Jew musr make sure that the milk is drunk at a separate mealtime from the consumption of any meat.
Cream is the fatty parts of whole milk. You cannot churn milk to make cream but you can process whole natural milk to get the cream.