Milk

Milk powder manufacture is a simple process now carried out on a large scale. It involves

the gentle removal of water at the lowest possible cost under stringent hygiene conditions

while retaining all the desirable natural properties of the milk - colour, flavour, solubility,

nutritional value. Whole (full cream) milk contains, typically, about 87% water and skim

milk contains about 91% water. During milk powder manufacture, this water is removed

by boiling the milk under reduced pressure at low temperature in a process known as

evaporation. The resulting concentrated milk is then sprayed in a fine mist into hot air to

remove further moisture and so give a powder. Approximately 13 kg of whole milk

powder (WMP) or 9 kg of skim milk powder (SMP) can be made from 100 L of whole

milk.

New Zealand manufactures a wide range of spray dried milk powders (> 100) to meet the

diverse and special needs of customers. Milk powders may vary in their gross

composition (milkfat, protein, lactose), the heat treatment they receive during

manufacture, powder particle size and packaging. Special "high heat" or "heat-stable"

milk powders are required for the manufacture of certain products such as recombined

evaporated milk. Milk powders of various types are used in a wide range of products such

as baked goods, snacks and soups, chocolates and confectionary (e.g. milk chocolate), ice

cream, infant formulae, nutritional products for invalids, athletes, hospital use

etc., recombined milks and other liquid beverages.

Milk is pasteurised to kill off pathogens (microorganisms that can make you sick) and spoilage bacteria.

Pasteurisation does not kill all microorganisms, but reduces the amount of microorganisms that can cause spoilage. This increases the available shelflife of the product.

Yes, unfermented soy (soy milk is one form) is bad for your health. Almost 60% of processed foods have soy in some form in their ingredient list. Fermenting soy helps to neutralize some of the natural toxins and enzyme inhibitors. The Trypsin inhibitors in soy milk are prohibiting your from properly digesting your food ( thus causing reflux.) That is OK for a very short time but soon you will become nutrient starved and reflux will be the least of your problems.

About, but it may be just a bit more than a quart

Yup, freakin weirdos

A bacteria called lactobacilus converts lactose into Lactic acid thus making it sour.

Lactic acid buildup due to bacterial activity causes the pH of the milk to drop. Once the pH drops below pH 4.6, the casein proteins coagulate and forms a curd.

The curdling is due to the milk becoming sour.

Hydration is critical when suffering from tonsillitis. Additional liquids will keep your energy levels stable and avoid dehydration to occur. If you become dehydrated your recovery time may take longer. Choose cold or lukewarm beverages such as ice water, clear juices or chicken broths. Beverages may be consumed warm, but avoid hot beverages that may further irritate your sore throat. Juices with large amounts of acid should be avoided. These include grapefruit juice, lemonade and orange juice. Cola and caffeine-related products such as coffee and tea are also discouraged.

Read more: http://www.livestrong.com/article/412238-the-best-things-to-eat-when-you-have-tonsillitis/#ixzz2VIJh2Gel

In my opinion, there are different kinds of milk because if there was only white milk, people would get bored of it. So if you want to, you can improve this because some people might not agree with me and I would like to know if I'm wrong or if you would like to add something.

Milk sold as whole milk has been processed to reduce the fat to 3-1/4 percent. The milk is then homogenized by forcing it through small nozzles that reduce the fat globules to such a small size that they remain evenly spread throughout the milk. The homogenized whole milk is then pasturized by heating it to a high enough temperature to destroy any harmful bacteria, and then cooled and packaged for sale.

Someone with smooth white skin

you are right but after drinking milk if we eat mango there is a intestine problem named as gastrion if the disease comes the symptoms are starting you will be getting motioned then slowly at night time it starts paining slowly then slowly again you will be getting motoined then slowly our stomach will be damaged then you should call a gastroenterologist who deals about stomach problems .

Freeze some water :D and but maybe use carrot juice instead :)

Skim milk is milk with all of the butterfat (cream) removed. The butterfat rises to the top, and is easy to skim off. The remainder can be removed by centrifuge. What is left is skim milk. It is powdered by the simple industrial process of evaporation.

They are not always bad; it depends on how they prepare them. Most school systems do not have a large enough budget to provide the best foods or a competent cooking staff. So you end up with food that is only marginally nutritious, and frequently poor in texture and taste.

Milk is an animal product but is not part of an animal. In which case it would be regarded as non-veg.

This means that some vegetarians are happy to drink mild and eat dairy products like cheese, cream and butter etc.

However in the production of milk dairy herds require a large number of cows and only one bull or access to a bull from time to time. This is to impregnate the cows for them to to have calves which then causes the production of milk and also the next generation of cows.

However the male calves that are produced are not required for milk production and so they may be reared to be slaughtered for meat or the occasional male calf will be kept to become the bull used for mating with a herd of cows.

Some people consider drinking milk and eating dairy products means that many animals are killed for meat as a result (even if they don't eat them themselves) and so do not take animal products in any form.

The sub group of vegetarians who eat no animal products at all are called vegans.

Yes you will because th orange juice in your stomach is a strong acid and the milk is a buffer and the two together can cause symptoms such as vomit and maybe illness.

Best Selling Milk Of Pakistan

to stop it going off

Using modern milking techniques and equipment, human hands should not come into contact with the milk. Milk is transferred through pipes from the cow (milking cluster) to processing (pasteurisation / sterilisation) to the packaging material.

Even before modern milking techniques and equipment hands rarely touched the milk. When milking a cow by hand, you don't get your hands covered in milk -- and there's no reason to touch it while pouring it from the milk bucket to a larger container.

The reason heating milk kills bacteria is because of enzymes. Enzymes are molecules inside bacteria that catalyze all the biological and chemical reactions that the bacteria need to survive.

If you heat the milk then the temperature inside the bacteria also increases. This "denatures" the enzymes. What this means is that because of the increased heat energy the molecules inside the enzymes start to vibrate more violently. they break the intra-molecular bonds and the structure of the enzyme collapses making it useless.

If the enzymes don't work then they can't preform the functions that the bacteria needs to keep it alive, so the bacteria dies

No

Not for cooking--I just learned the hard way from accidentally using fat-free h-and-H instead of heavy cream for a pasta cream sauce. It doesn't thicken, and turns into thin liquid with a bunch of granules on the surface. Had to throw out the whole dish--never again.

the local farmer charged 2d a pint(fresh from the cow.