yes it can because when it is water the cheeses stay strong because of the salt.
what is the first word ever made
Every six months
Miocrowave ovens have the greatest effect on things with a high water content. Cheese has little water, and takes much longer to heat.
Water can be stored for about 6 months to 1 year before it may start to go bad. It is important to store water properly in a clean, airtight container to prevent contamination.
Fat-soluble vitamins are stored in the body's fat tissues and can be stored for longer periods of time, while water-soluble vitamins are not stored in the body and are excreted in urine if consumed in excess.
It happen because. Cream Cheese is like water if you put it under the water it turn in to water It happen because. Cream Cheese is like water if you put it under the water it turn in to water
Vitamin B12 is the only water-soluble vitamin that can be stored in the human body in large amounts, primarily in the liver. This allows for a reserve to be maintained for months to years, unlike other water-soluble vitamins that need to be consumed more regularly.
For soft or pasteurized process cheese : The water in the cheese will begin to heat, and some will evaporate. This will raise the temperature of the cheese to between 50 to 70°C (120 to 160°F) depending on the specific power of the microwave. With longer heating, the cheese will melt. Ordinary cheese may not melt smoothly, as the whey will evaporate and the curds will clump. Caution : artificial cheese slices (mostly vegetable oil) will likely burn once the water (from all the microwave contents) evaporates.
water is first stored in the sea
You CAN leave it in for as long as you want. However, when the water becomes lukewarm the tea will not disperse into the water. The water MUST be hot if you want the water to become tea, otherwise you will only have some dirty water.
I don't think it can.Water is stored in several places in the water cycle:lakes, oceans, man made reservoirsground watercloudsetc.
Salt water draws out excess water from inside the cheese, creating a hard outer rind which protects the cheese.
In the atmosphere stored as water vapor