This depends on the temperature, stirring, ratio milk/water, time of adding water to powder, volume of the water aliquotes, etc.
The appearance of powdered juice when dissolved in water cab be described as clear and colorless.
Flour does not dissolve in milk, but it does mix with milk.
Milk is mostly water, which is very polar. Sugar (sucrose) is also a rather polar molecule. So, polar compounds dissolve readily in polar solvents. That is why sugar easily dissolves in milk.
The fats (i.e. cream) from the milk will dissolve in the gasoline and the the resulting gasoline/cream solution will float on the water from the milk.
Even in cold water sugar will dissolve eventually, but it does dissolve faster in hot water. Hot water molecules move faster than cold water molecules and therefore can more easily break sugar molecules out of solid sugar and into solution.
It won't. Put powdered milk in cold water to dissolve.
yes
Because water is a polar compound and a universal solvent and it can easily dissolve many things in it while oil is a non-polar compound and it cannot dissolve things in it much fastly.
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
Replace the powdered milk AND the water in the recipe with whole or 2% milk.
As long as you keep it dry, powdered milk lasts forever. Pasteurized will spoil.
2 tbsp of powdered milke does not equal anything in regular milk unless you add water. 1 cup of powdered milk and 4 cups of water = 4 cups of milk 1/2 cup of powdered milk and 2 cups of water = 2 cups of milk 1/4 cup (4 tbsp) of powdered milk and 1 cup of water = 1 cup of milk 2 tbsp of powdered milk and 1/2 cup of water = 1/2 cup of milk 3 teaspoons = 1 tablespoon 4 tablespoons = 1/4 cup 8 tablespoons = 1/2 cup 16 tablespoons = 1 cup 1 cup = 8 fluid ounces however if you have a recipe that asks for powdered milk and at some point asks for water...just put in the same amount of milk as is supposed to be water.
This depends on the temperature, stirring, ratio milk/water, time of adding water to powder, volume of the water aliquotes, etc.
Calf milk poweder is for baby cows that, for some reason, can not nurse from there mother. Calf milk powder is the same to a cow as formula is to an infant.
This depends of many factors: temperature, stirring, geometry of container, volume of water, mass of milk, agglomeration of milk powder.
The advantage of powdered milk is that it has a longer shelf life than fluid milk and you can portion it out as needed.
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