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It is milk where the milk fats are not evenly distributed throughout the milk. (For example non-homogenized full fat milk sometimes has a layer of fat which collects at the top of the bottle). Homogenizing milk is an additional bit of processing that some milks go through, to make the fat particles even throughout the milk - it can be useful in baking but otherwise doesn't serve much use (aside from possibly improving texture).
What else can I help you with?
Is unhomogenized honey from the area where you live useful in the treatment of some types of allergy?
Unhomogenized honey from the area where you live can be helpful because the local bees have antibodies to the bugs of that particular area.
What are some words that have the prefix homo?
homogeneous trichomonad unhomogenized homoceral
Does butter contain dairy?
Cream is part of the milk when it is first taken from the cow. If allowed to sit, cream will naturally float to the top of the milk and it can be skimmed off, so yes, I suppose cream has milk in it.
What is the list of fruit flavors that end with milk?
The list of fruit flavors that end with milk are: Apricot milk Avocado milk Banana milk Blackberry milk Black cherry milk Blueberry milk Blue raspberry milk Caimito milk Cantaloupe milk Ceriman milk Cherry milk Coconut milk Cranberry milk Dragonfruit milk Durian milk Feijoa milk Fig milk Guama milk Guanabana milk Guava milk Grape milk Green apple milk Honeydew milk Jackfruit milk Kiwifruit milk Lemon milk Licorice milk Lime milk Longan milk Lychee milk Mangosteen milk Mango milk Mint milk Noni milk Orange milk Papaya milk Passionfruit milk Peach milk Pear milk Pineapple milk Pomegranate milk Rambutan milk Raspberry milk Sapodilla milk Snakefruit milk Starfruit milk Strawberry milk Tamarind milk Taro milk Watermelon milk
What are vegan milk substitutes?
Soy milk, almond milk, cashew milk, rice milk, oat milk, coconut milk, hemp milk.
Which milk spoils the fastest white milk chocolete milk or butter milk?
butter milk
Which milk will stay fresh longer skim milk whole milk or butter milk?
whole milk
What milk is best for babies cows milk or powder milk or buffalo milk?
cow;s milk
What milk is the best for you?
For allergy free 'milk' try rice milk. Otherwise there is soy milk, almond milk and cashew milk.
What is powdered skimmed milk?
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
Different types of milk available in market?
There's regular, reduced fat, low fat, skimmed, semi-skimmed, ultrafilteration, modified, Lactose reduced, Lactose free, butter milk, cultered milk, flavoured milk, fortified milk. Why do you want to know what types of milk there are anyway? Haha.
What is the chemical formula of skimmed milk powder?
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.
