It means that the milk has been heated to an elevated temperature (generally 71 C) and maintained at that temperature (usually 15-20 seconds) in an effort to reduce or kill off harmful bacteria.
The milk becomes cocoa flavoured.
No the untreated milk does not contain glucose. When you put in Lactoid in it than the milk will contain glucose.
Milk spoiling is a chemical change because certain chemicals in the milk are converted. Among these changes sugars in the milk become lactic acid.
The total volume of milk does not change, but the volume of milk in the carton decreases and the volume of milk in the bowl increases.
Diluted milk is milk that is diluted with water or other substance
Yes, All milk is pasteurised
Louis PASTEUR created pasteurised milk. that's how pasteurised milk was called pastuerisd
heat the milk
160 degrees Fahrenheit
He is the guy who invented pasteurised milk
Pasteurised milk is safe to drink all year round if the product is still within it's expiry (or sell by) date.
Louis Pasteur
I really can not think of one disadvantage to Pasteurizing milk. Taste?
Louis Pasteur, who else?
Regardless of treatment/origin it's always better to boil milk.
A large proportion cheeses are pasteurised. Some cheeses like Cheddar you can get in both pasteurised and unpasteurised form.
Yoghurt is made from pasteurised milk to get rid of any harmful bacteria