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Some of the characteristics of the moldy milk is that they have a high moisture content and fat content. The other characteristic is that it is usually sweetened and therefore very sweet.
What else can I help you with?
What is the characteristic of the solution milk?
Milk is not a solution but a suspension.
Who makes milk?
Mammals make milk to feed their young. It is a defining characteristic of the mammal grouping.
Do all mammal feed milk to their young?
no cause whales do no feed milk to their youngs
Do marsupials nourish their young with milk?
Yes. Marsupials are mammals, and the defining characteristic of mammals is that they feed their young on mothers' milk.
Characteristic of alcohol intake and lactation?
Alcohol easily enters breast milk
Do mammal's have to secrete milk in order to be mammals?
Yes. One characteristic unique to mammals is mammary glands. They are glands that secrete milk.
Are vertebrates that produce milk for their young are called?
Mammal.All mammals feed their young on mothers' milk. This is the defining characteristic of a mammal, and it is a characteristic not shared with any other vertebrate.Mammals include placental mammals, marsupials and monotremes (egg-laying mammals).
What is an example of a household colloid?
One example of a household colloid is milk, which consists of fat globules dispersed in a liquid medium (milk serum). This colloidal suspension gives milk its characteristic opaque appearance and white color.
What are characteristics of moldy milk?
Some of the characteristics of the moldy milk is that they have a high moisture content and fat content. The other characteristic is that it is usually sweetened and therefore very sweet.
What characteristic is used to classify a mammal as a placentasl mammal?
they give birth to live young and produce milk
What is one echidna characteristic that is shared with other mammals?
As with all mammals, the echidna feeds its young on mothers' milk.
What microscopic bacteria turns milk into yogurt?
Lactobacillus bulgaricus and Streptococcus thermophilus are the most common bacteria used to ferment milk into yogurt. These bacteria consume the lactose in milk and produce lactic acid, which causes the milk to thicken and develop the characteristic tangy flavor of yogurt.
