Milk

Whipped cream is not made directly from milk, and it is not possible to make whipped cream with homogenized milk purchased at supermarkets. Milk will froth and foam, but it does not have enough fat to form whipped cream.

One needs heavy cream to make whipped cream. Heavy cream is separated from non-homogenized milk. When fresh milk is left to stand, the cream will rise to the top, where it can be skimmed off. This cream is further concentrated into the "heavy cream" or "whipping cream" that can then be whipped into whipped cream.

Yes, it is okay to drink milk while taking Augmentin. Sometimes antibiotics can cause an upset stomach and so it is actually recommended to drink milk with this medication to try and avoid being or feeling sick.

• Curds are a dairy product obtained by curdling(coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion.
• The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey.
• In the Indian subcontinent etc., the word "curd" is widely used to refer to what is known as "yogurt", but it appears to be a misnomer in the opinion of many.

Like all other perishable foods, milk must remain around a certain temperature to make sure it does not spoil. Bacteria thrives in warm climates and that is why you refrigerate your milk/why temperature is important to milk.

I get the same thing from Ice Cream and Yogurt. Not sure about milk because I don't ever drink milk. I wonder if it is an allergy symptom??

To remove milk stains from sofas, you can first blot dry the stain with a paper towel. Take a small amount of non-bleach dishwashing liquid and apply it to the stains with your finger tips. With a mister filled with water, spray water on the affected stain areas and wait an hour. After this time, spray more water on the stain to remove the soap, blot dry with a paper towel when all the soap is removed, and allow the affected area to dry thoroughly.

Most cheese has milk curd, some type of coagulent like renit, and sometimes salt. Aged cheeses also contain different types of mold and bacteria. Some cheese are combined with herbs, mushrooms, wine and other flavorings.

Milk turns into 'stone,' because when you leave it outside (or somewhere where the air is; musty) it will turn all modly if you leave it there for an hour and 25 minutes. Please, if this answered your question, leave an "Yes" to "Did this answer your question". My username on ROBLOX Is: Optimusshark. :D

Riboflavin degrades when exposed to light. A container that is not see through would be best to protect riboflavin. Alternatively, storage away from light would also work.

If the packet is unopened and kept out of sunlight, it will last almost indefinitely. (At least 4 years, most likely more.) If the packet is opened but with an airtight seal (e.g in a tupperware box), it should last for at least a year. If the packet is opened and not resealed thoroughly, it will last a couple of weeks.

Once the dried milk has been rehydrated into milk, it will last approximately 3 days refrigerated.

Yes it can be frozen. It can be frozen when it is out side the cow but not when it inside one because of body tempture but i guess it depends on weather the cow is alive or dead

Milk doesn't dry; if it dries, it's not milk.

if its a half eaten apple (or friut) its the air (oxygen), but if its other food, its probably no good anymore :)

prepared milk is milk that has been pasturized

yes

1643 per 100ml

UHT milk should be stored in a fridge (<5°C) after opening.

First you need to understand what milk is, other than a just a white liquid you get from mammary glands. Milk is an emulsion of fat, water, lactose (a type of sugar) and a mixture of proteins (loads of other stuff, but these are what we will talk about).

The small fat globules are surrounded by a skin of phospholipids and proteins, which are chemicals that help them stay as small globules in the mix, rather than cumping together into a big pat of butter. If you beat the milk, that is exactly what happens - and is how you make butter from milk.

The water in the milk contains soluble proteins, which wander around by themselves in the liquid, and proteins which have one end which likes water, and one end which doesn't. Think of a match - a red head on one end, with a tail of wood trailing behind. In order for the "water hating" ends of the protein (the wood of the match) to stay away from the water they are floating in, these proteins arange themselves into globes called micelles. Kind of like a circle of cows in a field standing in a protective circle, with all of the tails in the centre and a circle of heads looking outwards.

The proteins that do this are called caseins, there are four different types and they make up about 80% of the weight of the total protein in the milk. The outer layer of these micelles is made up of a type of casein known as kappa-casein, and the kappa casein reaches out a bit into the surrounding liquid. Under an electron microscope, each ball looks a bit like a little polystyrene ball (like you get in bean bags and the like), with a bit of a lumpy surface. The kappa-casein has a negative charge, and as like charges repel, all of the micelles stay away from each other - which keeps them in solution.

An acid is any chemical which loves to give (positively charged) protons away, and the stronger the acid, the stronger the tendency to force protons onto other chemicals (which usually breaks them down into simpler structures - this is the iconic "fizzing" you see in Hollywood movies involving acids.)

As you add acid to milk, say by pouring in lemon juice, or by letting bacteria turn the milk sugar lactose into lactic acid, more and more positively charged protons are given to the negatively charged kappa-casein, the kappa-casein loses its charge and so the casein micelles begin to clump together. Eventually the clumps become big enough to see - which are the lumps we call curds, and the process is called curdling. Good if you want to collect the curds to make cheese. Bad if you want a smooth drink or sauce!

If you heat the milk up to at least 85 degrees C before you add the acid, then the kappa-casein reacts with the soluble protein (called a whey protein, becasue it doesn't mind floating around by itself in the watery whey) b-lacto- globulin. The result is a complex which makes the casein micelle surface markedly coarser, so if you now add acid (usually by allowing a "good tasting" bacteria to turn the lactose into lactic acid) the casein micelles clump into an open spongy gell. This sponge soaks up the liquid, and you end up with Yoghurt. Yoghurt is much more stable in cooking and acepting acid for this reason.

the indentation is to help prevent the gallon of milk from exploding all over if it's dropped or smashed.

water would be alot better for you instead of those things.

Yeah sometimes.. It is actually only for the purpose of making its throat wet.. But not all the snakes do it only snakes which are kept in captive do so...

The properties of milk consist of density (ranges from 1027 to 1033 at 20 degree Celsius) fat globules and casein.

sour milk

Milk, other dairy products and most poultry contain an amino acid known as tryptophan. It is helpful in getting humans to fall asleep easier. Turkey has it too, but eggs are perhaps the highest amount when dried and white.