0
Like all other perishable foods, milk must remain around a certain temperature to make sure it does not spoil. Bacteria thrives in warm climates and that is why you refrigerate your milk/why temperature is important to milk.
Wiki User
∙ 15y ago
Wiki User
∙ 11y agoit decreases by 20C
Add your answer:
Earn +20 pts
Why do we heat the milk or cream before adding to the cream soup?
Heating milk or cream will help prevent the dairy from curdling from the sudden temperature change. The milk or cream has fats and proteins that will react negatively when suddenly changing temperature very quickly. They need to be gently brought up to temperature to retain their consistency.
What is the storage temperature for powdered milk?
At room temperature
Is milk a example of chemiclal change?
is milk an example of chemical change
Is the heating of a solution of powdered milk a chemical change?
If it is a chemical change it will have a change in color (not meaning food coloring was added) precipitate (solid) was formed, release of gas, new substance was formed, temperature change. If something is baked it was a chemical change
Why milk curdles when heated and smells bad when left at room temperature for several hours?
Milk contains bacteria. When the milk is left at room temperature, the bacteria grow and spoil or sour the milk.
Is curdling of milk is physical change or chemical change?
Milk curdling is a chemical change.
In order to change the phase of the milk what had to be removed?
The heat energy in the milk had to be removed in order to change the phase of milk.
In order to change the phase of milk what had to be removed?
The heat energy in the milk had to be removed in order to change the phase of milk.
Does mass change with temperature change?
Mass does not change with temperature
What is the formula for change in temperature?
Change in temperature = New temperature minus Old temperature.
When frothing milk what is the max temperature the milk should get to?
160 degree F
What is the difference in preparation of soyabean milk in comparison with the natural milk with respect to curd formation effect of temperature and taste?
Preporartion of soyabeen milk and its comparision with naturanl milk with respect to curd formation, effect of temperature and taste
