no it all depends because you could freeze it and then it wont curdle for awhile
Not only are milk companies interested but for the same reason are chef's. How it is held and for how long,what type of milk it is, etc.
It's the same kind that makes milk spoil and curdle, but it's still good for you when it's in yogurt.
It depends. If it's been boiled, sealed, and frozen, it'll take a VERY long time to curdle -- probably never. If it's in an open glass, is between 86 and 120 degrees, and has been exposed to any bacteria, then maybe an hour or two. If it's in an unopened container in the fridge, then about 10 days to two weeks.
because it is the same principal
Myrtle and curdle.
The number of electrons in its valence shell
is the person that asked this question stupid or something every type of milk is white or whitish yellow. Cows milk is white. Goats milk is white. OUR MILK IS WHITE!!!!!!!!!!
Assuming no friction, the period of oscillation would be the same if the length from the center of mass of the milk or bread to the pivot point is equal.
It can if it is irregular, but for many it will stay relatively the same.
I HAVE THE SAME PROBLEM! Did you ever find out what causes it?
milk and milk are the same thing!
The period isn't the same length as a month, and even months arent all the same length. So the periods will happen with basically the same number of days between them, but this will be at different dates. On top of that the body isn't clockwork perfect, so the period can shift a little every now and then w/o any obvious reason.