It is proteins from the milk that have become "sticky" from being heated and bond together to form a thin layer of protein on top of the milk. Apparently keeping the milk below 158 degrees Fahrenheit and using a lid can prevent this film from forming.
Milk is more acidic when boiled. The normal acidity (pH / Power of Hydrogen) of milk is usually 6.5 and 6.8, but when boiled, the pH can decrease to around 5.7!
milk which is not boiled.....
Skim milk is about 5.1 to 5.4.
Milk has a pH of about 6.4 to 6.8. Skim milk has a pH of about 5.1 to 5.4.
Probably the same as before you boiled it. I think boiling doesn't alter the fat content of milk. Milk is about 3.9 grams of fat per 100 grams of milk
The pH level of boiled milk typically ranges from 6.6 to 6.8. Heating milk can cause some proteins to denature, which may lead to a slight decrease in pH.
most probably a camel
you boil it
yes itdoes
Beets should be boiled for about 45-60 minutes to effectively remove the skin.
No - you don´t need to boil milk that is pasteurized
Boiled milk typically has a pH level around 6.6 to 6.8. Heating milk can lead to a slight increase in acidity due to the breakdown of lactose into lactic acid, which lowers the pH.