in a farm. and then transportation is a truck.
No. Exothermic processes give off heat, to boil milk you have to put in heat.
A creamery processes milk into various milk based products, so creamery butter is butter produced in a creamery.
Rennin is an enzyme commonly used to separate milk solids from liquid whey in cheese-making processes. It helps coagulate the milk proteins, leading to the formation of curds, which can then be separated from the liquid whey.
There once was a guy named Louis Pasture. He was a great scientist. He invented a processes to purify milk . It was called pasturization; it uses heat to kill germs and other nasty things in milk. Just pasturize it.
Powdered milk is a mixture.Milk is not a compound,as it is not joined together chemically by elements.Powdered milk is just a dried version of milk,so it is a mixture,not a compound.
Nope they are done by following different processes in cooking. Their main ingredient is milk. When milk is simmered in low flame until thick threads are obtained they are called as khoa. When vinegar or lime juice is added to the boiling milk it turns in to paneer.
The importance of pasteurization is that it is able to kill harmful bacteria. This is one of the processes that are used in milk so as to promote longevity.
A churning process. A churning process. churning alone would not result to an ice cream basically churned milk will result to butter it has to go several processes or course such as clarification, adjustment of the milk solids content, pasteurization, homogenization, and freezing
YES! Banabas are extremely poisonous alone, much more so when eaten with milk, a known host to multiple organisms capable of producing toxins as by products ofeveryday life processes.
milk is a mixture
Sour milk and buttermilk are not the same, although they can be similar in taste. Sour milk refers to milk that has naturally fermented, resulting in a tangy flavor due to lactic acid bacteria. Buttermilk, traditionally, is the liquid left after churning cream into butter, but it is often also produced by adding cultures to low-fat milk. Both can be used in recipes, but their production processes and characteristics differ.
Lipase acts on the fats (lipids) present in milk. It breaks down triglycerides into free fatty acids and glycerol, which can enhance the flavor and nutritional profile of dairy products. This enzymatic activity is particularly important in processes like cheese-making and the digestion of milk fats.