When salt is mixed with milk, it dissolves in the liquid, leading to a slight alteration in taste. The salt can enhance the flavor of the milk, making it taste creamier and richer. Additionally, if the salt concentration is high enough, it may cause some proteins in the milk to denature, but this effect is usually minimal in typical culinary uses. Overall, the mixture remains liquid and is commonly used in various recipes.
You get salt water.
You get a mixture of salt and sand. Nothing more happens.
If you want liquids that mix well, milk and water is a good mixture. Some muffin or waffle recipes use a mix of milk and water. Liquids that don't mix well are oil and water. The oil will sit on top of the water. In baking, you sometimes mix milk and oil or milk and lemon juice, and they don't mix well.
The yeast die.
Sodium citrate is formed.
flour, sugar, salt, soda and alum (or powder), eggs, butter, vanilla, milk
Flour, milk, sugar, salt, yeast
Flour, milk, sugar, salt, yeast.
the milk becomes salty?? lols lol there is no chemical reaction ******That answer is actually not true. Salt affects the proteins in milk, causing them to denature, the ions sodium and chloride in salt cause the casein in milk (cloudy white protein) to clump together and curdle. To prevent this, add the salt to the milk, not the milk to the salt.:)
The salt monster jumps out and will punch in the face with his foot !
Some or all of the salt will dissolve into the water. This depends on the temperature of the water, and the presence of any other solutes in the water.
the powder will just sink into the bottom unless you mix it with a spoon!