Milk has a pH of 6.6 to 6.8 when it is fresh. When bacteria in the milk grows and multiplies, chemicals are released that lowers the pH of the milk (makes it more acidic). Lactose converted into lactic acid will increase the acidity of the product.
because you don't keep it in the fridge..
First off, milk does not melt..it is already a liquid. In terms of fat content, milk with higher amounts will be thicker and heavier in weight than milk with lower amounts. There is also a higher likelihood of higher-fat milk to scorch when heated, due to the abundance of sugars and proteins present.
No, it is inversely.
Yes. When it goes off, just boil it and it is as good as new. Ish.
What car? low fuel level???
Im guessing it goes off & starts to smell
no it lives off lettuce then goes home every night to his mommy for milk and cookies
if the lights have gone off whenever the cursor goes into a hand click it...
They would be similar, if not higher when off the plant and cured properly.
Just take a tablespoon measuring spoon and level it off. It won't mess the recipe up if it's a little off.
Maybe is the fluid brake that is low level.
You will change the flavor of the finished product, but the moisture content of any of them is about the same. Evaporated milk has a higher fat content, but not enough to throw off the recipe.