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What else can I help you with?
Can milk float in water?
Although you might think milk fats would likely float on water, milk also contains other solids like proteins and sugars, which make it barely heavier than water. So usually no - at the same temperature and pressure, ordinary homogenized cow milk would sink in water. A gallon of milk is heavier than a gallon of water.
What do whole milk have in that low fat milk doesnt have?
Whole milk has more milk fat in than Low Fat milk. By comparison whole milk has 3.4 - 3.6% milk fat where Low Fat milk has 1.5 - 2.0% milk fat.
Do milk containers float?
It depends if the carton is full or not. If the carton is empty, then it will float. If their is milk in the container, then it won't float.
Does milk sink or float in water?
float
Do apple jacks float or sink in milk?
Float. (They are less dense than milk)
Do milk jugs float on water?
yea they do float yo! yea they do float yo!
How many teaspoons of fat are in a cup of milk?
there are 48 teaspoons of milk in one cup of milk. Reduced fat milk with about 2% fat will have a little more than one teaspoon of fat in a full cup of milk. There may be two or more teaspoons of fat in a cup of full fat milk.
Which is better skim or fat milk?
Skim milk because it has no fat in it. It also isn't as creamy, which contributes to the added fat in whole or fat milk.
Where does fat free milk come from?
Fat free milk comes from a factory that has separated the fat out of the milk with a centrifuge. The fat is used to make cream.
What is the difference between fat free and skimmed milk a?
Skimmed milk has a bit of fat, fat free milk has no fat
Does full cream milk have more fat in it then light milk?
Yes. WHOLE milk has more fat that 2% milk. SKIM milk has the least fat of the three types.
Is milk mixture solution or both?
Technically, milk is an emulsion: a suspension of fat globules in an aqueous solution. Un-homogenized milk will allow the fat to float and form a cream layer at the top after standing, but homogenized milk has been forced through extremely small openings under extreme pressure, which breaks the fat globules into a very small size, and these do not recombine, or float to the top. (So everyone has their share of the "cream" component.The part of the milk that is NOT butterfat is termed SNF (solids-not-fat), and this solution contains the mineral salts, milk sugar (lactose), casein (the protein), as well as trace elements and vitamins.
