Milk does not have a fixed molecular formula. In fact, milk is an emulsion of butterfat globules within a water-based fluid. Each fat globule is surrounded by a membrane consisting of phospholipids and proteins; these emulsifiers keep the individual globules from joining together into noticeable grains of butterfat and also protect the globules from the fat-digesting activity of enzymes found in the fluid portion of the milk. In unhomogenized cow's milk, the fat globules average about four micrometers across. The fat-soluble vitamins A, D, E, and K are found within the milk fat portion of the milk .The largest structures in the fluid portion of the milk are casein protein micelles: aggregates of several thousand protein molecules, bonded with the help of nanometer-scale particles of calcium phosphate. Each micelle is roughly spherical and about a tenth of a micrometer across. There are four different types of casein proteins, and collectively they make up around 80 percent of the protein in milk, by weight. Most of the cased in proteins are bound into the micelles. There are several competing theories regarding the precise structure of the micelles, but they share one important feature: the outermost layer consists of strands of one type of protein, kappa-casein, reaching out from the body of the micelle into the surrounding fluid. These Kappa-casein molecules all have a negative electrical charge and therefore repel each other, keeping the micelles separated under normal conditions and in a stable colloidal suspension in the water-based surrounding fluid.
1. The chemical formula of magnesia is MgO. 2. Milk is a mixture; milk hasn't a chemical formula.
Milk, whether it is sour or not, is a mixture and thus does not have a chemical formula. It is made sour by lactic acid, which has the formula C3H6O3.
The niotrates turning biocarbates into a fizzy substances called Thechlipik(TK).
Milk is not a chemical compound it is amixture of many compounds. Pasteurisation is a process that heats milk to kill bacteria without affecting the properties of the milk too much.
Basically there is Whole, semi-skimmed and skimmed milk. Organic milk is (I believe) from cows that have not been treated with hormone, vitamin, and antibiotics injections or treated feed. The calcium should be the same?
Most powdered milk is dehydrated skim milk.
SMP - Skimmed milk powder WMP - Whole milk powder
Skimmed milk
Covalent
Sodium caseinate is the biochemical name for casein, which is manufactured from fresh skimmed milk. It has the chemical formula of C47H48N3O7S2Na.
Skimmed milk powder and stabilisers/emulsifiers.
90 calories per 4 tbs
the skimmed milk and whey powder comes from the uk
How many calories in aliter of cows semi skimmed milk
Yes, you shouldnt swap your baby's formula to milk until she is 12 months old, and then swap to full fat milk. She can have skimmed and semi skimmed after the age of three.
No it can not beuase it is your mum breast milkhahaha go and suck on h#that
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