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The weight of a gallon of milk is only slightly greater than a gallon of water, about 3% more. A US gallon with 2% milkfat weighs about 8.4 pounds, compared to 8.6 pounds for "whole milk" and 8.35 pounds for a gallon of water. Milk is 87 % water, thus a gallon of milk will not differ from milk much. The 8.6 lbs/gal factor (whole milk) is correct. The weight increases as fat is removed. By weight: Milk : 8.6 lb/gallon Condensed milk : 9.4 lb/gallon Cream 8.28 lb/gallon * The British or Imperial Gallon is defined as exactly 10 pounds of water. You can convert the above figures by using 1 Imperial Gallon = 1.201 US gallons.
Ithink th anser is misleading: Its should read 21 pints not pounds.About 21 pounds (2.4 gallons)Source: http://web1.msue.msu.edu/dairy/products.html#butter
A traditional Italian artisan yellow base mix contains 1030g milk (3.5% fat), 300g sugar and 12 egg yolks (approx 200g). Total weight 1530g. When mixed, whipped and frozen the air added (called overrun) increases the volume by a factor of 1.5. So, 1.53Litres makes 2.3 litres of ice cream. Divide original ingredients weight by 1.5 to find amounts required to make 1 litre. ie 687 g milk, 200g sugar and 8 eggs (approx 120g). Use conversion factor of litres to US gallons (3.75 I believe) to find amounts you need.
No, not even single cream. Only double cream will 'whip'.
Only if the cream sauce is artificial and contains no cream, milk, or any milk derivative. Or if the steak is vegetarian.
A gallon of milk was 94 cents, a loaf of bread was only 16 cents. A dozen eggs was 72 cents in 1953.
The average cost for a gallon of milk was $1.00!
None.Ice cream is cream, milk, sugar, and flavor. The only fats in it are milk fats from the cream and milk.
i only know 2,milk and cream but dont know the third..?
One gallon is only eight pounds.
A gallon of milk cost about 56 cents in 1923. Milk was usually delivered door to door by the milkman rather than purchased in a store.
2000.00