No, when milk boils, it is only the water which evaporates. The various substances dissolved and emulsified in the mixture stay behind. If you condense the vapour you will get water.
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.
Chilled milk is simply milk that has been cooled down.
Yes, you can put heated milk back in the fridge after it has cooled down.
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
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.
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