Milk

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The short answer is "probably".

Factors are involved such as

- the temperature of individual heated milk particles, and of the entire contents of the acidophilus milk, in the vessel being heated,

- the amount of time the acidophilus milk is exposed to that temperature, and

- the number of lactic organisms in the initial acidophilus milk, that vary how many organisms would be killed.

Milk pasteurization (of course in proper equipment) is from 145 o F for 45 minutes in a vat, to 161° F for 15 seconds in a plate heat exchanger.

If you are steaming the acidophilus milk it's actually receiving a higher heat treatment (>212° F) at the particle level.

There currently is no state or federal standard for a minimum number of organisms per milliliter for cultured milk. If the milk has a high concentration of organisms, more would survive the heating.

I hope this is useful.

Best Regards,

Kristen L. Dahl

Agriculture Program Supervisor

Milk & Dairy Food Safety Branch

office (916) 654-1981

Yes

To completely freeze milk, it takes about 2 hours.

Lac.

It is fat. There are 3 stages of milk during one breastfeeding session. Foremilk has the least amount of fat. Midmilk has progressively more fat and hindmilk has the greatest fat concentration. The goal at each feeding is to fully empty each breast because the infant needs the energy-dense hindmilk.

Freezer.

I keep my milk for only one week. If I haven't used all of it by then, I dump it. I haven't tried "testing" to see just how long it keeps, but it seems to be easier to make small batches so there's not a lot of waste.

Yep, usually around 25% of your daily requirement.

Dairy cooperative that existed in Illinois and Wisconsin in the 1950's and 1960's to market member milk production through marketing of the dairy produce.

Depends on how you make them but probably not. Milk and ice cream will typically have quite a lot of calories, which is exactly what you want to avoid if you're trying to lose weight.

I guess you could do one that isn't too bad out of low-fat milk and low-fat, sugarfree icecream, but you could probably find a lot of foods that'd be both more satisfying and nutritionally better than a milk shake.

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Thomas Paine, he wrote in in his famous Common Sense

If you’ve ever traveled in Europe, you’ve likely had something similar to Parmalat for breakfast or in your barista-style coffee drinks. This UHT milk tastes very similar to the milk you’re used to and contains the essential calcium, vitamins and minerals you need from a glass of milk. However, it doesn’t have to be stored in the refrigerator thanks to its high-temperature pasteurization and Tetra Pak packaging. The latter has a six-layered airtight design that keeps your milk safe for months on end.

It Looked Like Spilt Milk was created in 1947.

I beleive it is Aústralia with around 11 litres.

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Original milk cartons were made of paper cardboard coated with a wax material to make it water and leak proof. Now they are paper cardboard coated with plastic or made entirely out of plastic material.

centrifugation

No

Yes

It was called MilkCo. It was founded in Colorado by this man named Walter Hamilkton.

hope this helps!

yogurt is a type of spoiled milk. believe it or not but is alcually prduced in the same procedure as cottage cheese but it is ground up more.

UHT stands for Ultra High Temperature. This is where the milk is processed at a very high temperature for a short time (142°C for 3 seconds) to kill all bacteria present.