Milk

Suck a fat one.

can you take milk with zyrtec

The taste or flavour of semen can be highly affected by the diet of the male providing it. Alcohol, greasy or fatty foods, spices, etc can make semen taste 'bad' - while fruit juices and sweet things can make it taste 'better', depending on your personal preferences. Pineapple juice is highly recommended to improve the normally bleachy, slightly salty taste of semen, or so I've been told.

yes you can......

you get milk from cows

Tenho a forte impressão que é possível, ou seja, nada impede.

I think you can, I drank almond milk before and it was the same effect as drinking regular milk and i am lactose intolerant. it was not fun.

That's a tough question because you really need to look at a specific "whey protein drink".

Which brand? What does it contain etc etc.

Generally Whey protein drinks do not contain animal proteins, but may conatain small amounts of protein from eggs or other products. Contact the manufacturer for more information on the contents.

I am in the process of contacting York Fitness UK regarding the "York Muscle Power" protein drinks - no answer yet.

of course it does because it is shredded to particles

dont know because i only questoned this

To effectively cool your mouth after consuming something spicy, about half a cup (4 ounces) of milk or a dairy product like yogurt is often recommended. The fat content in dairy helps to neutralize the heat from capsaicin, the compound that makes food spicy. Full-fat dairy is typically more effective than low-fat options for this purpose. Alternatively, a few bites of ice cream can also provide relief.

Full cream milk, also known as whole milk, is produced in many countries around the world, as it is a common dairy product. Major producers include the United States, Australia, New Zealand, and several countries in Europe such as the Netherlands and Germany. The specific cows and farming practices may vary by region, but the milk itself is generally derived from dairy cows regardless of the country of origin.

UHT (Ultra High Temperature) milk undergoes a heat treatment process that involves heating it to at least 135°C (275°F) for a few seconds, effectively killing harmful bacteria and spores. This sterilization process, combined with aseptic packaging, prevents the growth of microorganisms that cause spoilage, including those that produce sourness. As a result, UHT milk can be stored for long periods without refrigeration and does not sour like regular milk.

IMHO, Eric's answer should be thrown in the garbage.

Seriously, non-fat dry milk makes an awesome substitute for regular or skim milk, whether you're drinking it plain or using it in recipes >>> IF <<< you add the secret ingredient... TIME.

Try leaving it in the fridge for 8 to 12 hours. You'll be amazed at the difference.

When you reconstitute dry milk, you never want to drink it right away (or use it in a recipe) because it's lacking an important component that makes milk taste great... sugars.

Just as you wouldn't put bread dough right in the oven after mixing and kneading it (you have to let the little yeasties wake up and multiply and create the gas that makes bread rise), when you reconstitute non-fat dry milk, you need to put it in the fridge and give the microbes time to wake up, multiply and produce sugars. Otherwise, it smells awful to some people and tastes like chalk water!

Far too many people make this classic mistake - they reconstitute and pour dry milk into a glass right away, and of course, the resulting chorus of gagging yucks has everyone swearing AT the cook and OFF the milk forever.

Keep in mind, it is still different than whole (fatty) milk. It lacks the "mouth feel" (term used by food manufacturers) because it's totally non-fat. You might want to step down gradually to wean yourself off whole milk by first using low-fat for a while. However, non-fat milk (that's aged just 8 to 12 hours) is sweet and drinkable. Once your taste buds adjust, you'll be giving your body a valuable calcium and protein boost with far fewer calories! If the label says "fortified with vitamins A and D" all the better.

Cup of Whole Milk = 150 calories, 8 grams FAT.

Cup of nonfat Milk = 90 calories, ZERO fat but the same 8 grams protein!

Need more reasons to switch? It's cheaper than buying milk in cartons; in its dry form it's got a super long shelf life meaning no more weekly gas-consuming runs to the grocery for milk; it won't spoil quickly if the power goes out; and it works fine in recipes, though I compensate for the lack of fat by adding a bit of butter. You can even add a couple tablespoons of the dry granules to your bread dough for an extra calcium boost without changing taste.

I've been using it for about 45 years. I can't stand the taste of regular milk, now. To me, whole milk has a sickly oily mouth feel, like drinking diluted cottage cheese curds!

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ERIC's answer

throw it into the garbage so you don't get sick so badly or you can get poisonous that easily if you go on roller coaster in Walt Disney world

A small carton of HL milk typically has a capacity of 200 to 250 milliliters. This size is commonly used for single servings, making it convenient for on-the-go consumption. Depending on the brand, the specific volume can vary slightly, but it generally falls within this range.

It is up to you. Some people actually scoop up the skin and either dispose of it, or even eat it (it is still milk, after all). If stirred back in, it may make the rest of the milk rather lumpy.

For a large box of Jello Instant pudding (5.1 ounces), you typically need 4 cups of milk. This amount allows the pudding to set properly and achieve the desired creamy consistency. Always check the specific package instructions, as they may vary slightly.

Yes, milk can be irradiated, but it is not a common practice in many countries. The process involves exposing milk to ionizing radiation to eliminate pathogens and extend shelf life. While irradiation can improve food safety, it is subject to regulatory approval and consumer acceptance, with many preferring traditional pasteurization methods instead.

making regular milk.