Milk

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.

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...

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

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.

When I tried it, I didn't enjoy it. Because it has sugar in it. And I don't like things with sugar in it and chocolate milk, well actually any kind of chocolate.

I don't like to mix sugar and chocolate together.

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I stumbled upon this treat one late night with nothing else to eat. I had chocolate milk and frosted flakes and enjoyed it. I had Avalon brand chocolate milk, it comes in a glass jar. I would say the quality of this recipe highly relies on the style and/or brand of chocolate milk... i could imagine Nesquik powder not being to good... However, I'm sure that'd be a crazy sugar high!! lol

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It turns slightly yellow - really a creamy color.

A gallon of milk is a necessity that people have in their homes on any given day. In 1969 a gallon of milk cost 1.25.

Depends on what you're making. I routinely use evaporated milk (not condensed, which is sweetened) as a base for cheese sauces for pasta, to reduce the fat content somewhat. Usually I heat 1 T olive oil, mix in 1 T flour, and add 1 cup evaporated milk (the flour thickens it a little), then mix in cheese (e.g., gorgonzola), heat till the cheese is melted, add other ingredients (sauteed mushrooms, roasted red peppers, garlic, etc.), and serve over pasta. The evaporated milk has a slightly cooked taste to it, but in a strongly flavored dish it doesn't matter too much.

protein is the primary nutrient in soymilk.

dairyforall.com says:

Toned Milk Also called single toned milk, refers to milk obtained by the addition of water and skim milk powder to whole milk. In practice, whole milk from buffalo is mixed with reconstituted spray dried skim milk for the production of toned milk. In India, as per PFA Rules (1976), the toned milk should contain a minimum of 3.0 per cent fat and 8.5 per cent solids not fat. Double Toned Milk Refers to milk obtained by the addition of water and skim milk powder to whole milk. Usually buffalo whole milk is mixed with reconstituted spray dried skim milk. In India, as per PFA Rules (1976), the double toned milk should contain a minimum of 1.5 per cent fat and 9.0 per cent solids not fat.

Other sites say that dry low-fat skim milk is added to reduce the fat content but maintain the total milk solids. Ultra pasteurisation typically involves temps of 140C for 2 seconds but does not allow long shelf life without refrigeration, while the UHT described below could be even higher and for a longer period. The Amul Dairy site says:

Amul Taaza is Long Life double toned milk. It is fresh and only fresh milk, which has been processed with a technology called UHT (Ultra High Temperature), hence also known as UHT milk. Notwithstanding popular misconception, UHT technology does not involve any use of preservatives. The UHT treatment ensures zero microbial activation, while preserving the maximum flavour, taste, and nutritional value. The aseptic packaging system protects the product from air and light and guarantees a long shelf life of 180 days without refrigeration.

Milk is found in female mammals. Milk was never invented. Animals use it all the time. If they don't get feed milk from their mothers they might die. They created other products with milk like yogurt, ice cream, butter and more. People drink animal milk all the time. They get it from cows, goats, horses, sheep, camels, yaks, and many more. They built lots of machines to get the milk out of other animals. These machines take about 12 to 24 hours long. Farmers don't use these machines. They use their hands to milk the animals. To make milk taste better they use mixtures. They mix caffeine to make coffee, chocolate syrup to make chocolate milk, and shredded fruit to make fruit shakes. People that are lactose-intolerant cannot drink milk or anything dairy, unless they take special pills before eating dairy or drink special milk for lactose-intolerant people.

Milk Comes under the dairy catagory. It is nutritionally unique therfore cant come under vegetable. However looking at the choice in the question it will come under the non- vegetable choice.

If you mean ALL the nutrients existing, then the answer is no. Milk only contains "protein (much of it is casein), fat, lactose and probably some inorganic salts." -

When you put a penny in fresh milk nothing will happen, but if you put it in curdled milk, the penny will become shiny.

The only difference between whole milk and skim milk is in its fat content. Whole milk contains apprroximately 3.5 grams of fat per 100 ml. This does not mean, however, that whole milk is less healthy than skim milk, as your body needs a certain amount of dietary fat. Additionally the vitamins contained in milk can only be absorbed if taken with fat. So taking the fat away from the milk also means, as a consequence, that a substantial part of its vitamin content will not be available for your body to absorb and use. So it really depends. If you are overweight and trying to restrict your calory and/or dietary fat intake, the benefit provided by skim milk may outweigh the vitamin loss. But if you are not trying to lose weight I would strongly recommend you drink whole milk, which also has, let's face it, a much better taste!