The breaking down of fats in a liquid (usually milk)in order to keep the particles of fat from rising to the top
It means the mixture is homogeneous, which means that it look uniform, and has a common texture all around. For example, water looks uniform, but What_does_'homogenized'_meandoesn't, because it has chunks of other ingredients.
It mixes it together in a way that makes it last longer without separating into water and milk-fat.
Grinding or heating can damage and inactivate sub cellular fractions when homogenizing.
The milk becomes cocoa flavoured.
No the untreated milk does not contain glucose. When you put in Lactoid in it than the milk will contain glucose.
Milk spoiling is a chemical change because certain chemicals in the milk are converted. Among these changes sugars in the milk become lactic acid.
The total volume of milk does not change, but the volume of milk in the carton decreases and the volume of milk in the bowl increases.
Grinding or heating can damage and inactivate sub cellular fractions when homogenizing.
It is milk where the milk fats are not evenly distributed throughout the milk. (For example non-homogenized full fat milk sometimes has a layer of fat which collects at the top of the bottle). Homogenizing milk is an additional bit of processing that some milks go through, to make the fat particles even throughout the milk - it can be useful in baking but otherwise doesn't serve much use (aside from possibly improving texture).
This is the sort of term one sees in sociology books! What may be meant by "homogenizing social behavior" is that music may have a role in stimulating compliance and identity within social groups through shared social or aesthetic values or through ritual significance. There is a paper (of some debatable value) by Steven Brown which addresses this: "How Does Music Work, Toward a Pragamatics of musical Communication"
pp bags can be used, but it is optional to use, especially when you do not have laboratory blenders or kitchen blenders available to be used in homogenizing sample. thanks.
it is much better for u straight from the cow. The homogenizing and Pasteurizing really do a number on it, but with the distribution system it is probably needed. Then they have to add vitamin D back in.
The list of fruit flavors that end with milk are: Apricot milk Avocado milk Banana milk Blackberry milk Black cherry milk Blueberry milk Blue raspberry milk Caimito milk Cantaloupe milk Ceriman milk Cherry milk Coconut milk Cranberry milk Dragonfruit milk Durian milk Feijoa milk Fig milk Guama milk Guanabana milk Guava milk Grape milk Green apple milk Honeydew milk Jackfruit milk Kiwifruit milk Lemon milk Licorice milk Lime milk Longan milk Lychee milk Mangosteen milk Mango milk Mint milk Noni milk Orange milk Papaya milk Passionfruit milk Peach milk Pear milk Pineapple milk Pomegranate milk Rambutan milk Raspberry milk Sapodilla milk Snakefruit milk Starfruit milk Strawberry milk Tamarind milk Taro milk Watermelon milk
Soy milk, almond milk, cashew milk, rice milk, oat milk, coconut milk, hemp milk.
butter milk
whole milk
cow;s milk
For allergy free 'milk' try rice milk. Otherwise there is soy milk, almond milk and cashew milk.
Powdered milk is liquid milk that has had the water removed.Skimmed milk is milk which has had all or some of the fat content (cream) removed.Powdered skimmed milk is powdered milk made from skimmed milk