Milk

Cow's milk: yes Formula Milk: maybe

Breast milk: no

No, you need at least around 30% cream (milkfat), to be able to whip it. This usually means you need at least a light whipping cream, although most will prefer heavy whipping cream, as it's more reliable and stable. It is possible for certain light creams (not whipping cream) to have enough fat to whip, but they usually fall in at around 20% fat.

Some people do and some don't; this is affect strongly by each person's ability to digest milk. Those who cannot are called lactose intolerant and generally have some degree of intestinal discomfort when they consume milk products.

Personally, I love milk and drink 2 gallons a week.

This will not hurt the milk, a lot of people buy it in bulk and freeze it. It does have a habit of separating a little when thawing, but allow it to thaw in the fridge and shake when thawed. If freezing a sealed jug of milk, open and pour out a half glass and reseal or during freezing the milk will expand and may burst the container.

i work around milk at my grocery store and being a science student i know that a quart of milk would weigh exactly 2.1 pds. now saying this breast milk weighs a little bit more than your average cow. i know that sounds weird but i still drink breast milk and im 38 years old. i do because it very nutritous. now remember i am jewish and i dont truly drink breast milk. sincerely. matthew rakashani.

when lactobacillus acidophilus bacteria are added to milk they eat lactose (a type of sugar) present in the milk and give out lactic acid. casein a protein is responsible for coagulation of milk and coagulates the milk only in an acidic environment which is provided by lactic acid

Yes you can! I just made it and it didn't taste any different :)

Any milk has to be pasteurized if it is going to be sold on retail market. So yes, whole milk has been pasteurized. However. Pasteurization and the wholeness of milk are not directly related. Pasteurization is a heating process used to kill harmful germs found in milk. Whole milk is milk from which the cream has not been skimmed off- it may or may not have been pasteurized.

milk consumption causes much more pollution today, apex.

churning

it will get curnled

okay well first of all you need to find a pregnant lady. now this lady is crucial to making this cheese because only they can produce the right kind of milk. now, have her squirt her creamy contents into a cup. let it sit in you fridge for about 2 1/2 weeks so it can become "fermented". now you drain the the leftover liquid and WAAAAABAAAMMMM!!! that's how you make Roquefort Cheese. your welcome and hope it helped.

You just need a container (cup, jar, bottle etc. it doesn't matter what size it is) and a weight scale.

1. Weigh the container empty. The weight is c.

2. Fill with water and weigh it. The weight is w.

3. Fill to the same level with milk and weigh it. The weight is m.

The specific gravity of milk is (m - c) / (w - c)

Ideally the milk and the water are at the same temperature.

The largest container will give a more accurate result assuming you have enough milk to fill it.

No, rabbits can NOT have cows milk. They are unable to handle the fats and lactose in this. Rabbits milk is VERY rich, and baby rabbits may suffer convulsions and die when given cows milk for a certain length of time. Goats milk and kittens milk are the next closest alternatives for orphan rabbits.

Starch is produced by most green plants. It is found in large amounts in foods like potatoes, wheat, maize, rice, and cassava, but it is not recognized as a component of goat milk even though goats may eat and digest those plants.

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.