Milk

there is 50 percent of energy

Milk production now causes much more pollution than it used to, mostly because so much of the production is consolidated into really large dairy farms, and disposal of that kind of liquid waste is difficult without poisoning nearby water sources.

Milk sanitation is a type of sanitation in which milk is get pured that is so because some times milk get burst and become dirty (सडा हुआ) so we have to make clean and for making it clean we use milk sanitation

Once opened treat it like normal milk i.e. consumed within 2-3 days

My best guess would be yes because plums are slightly acidic and milk will curdle with acid.

Water is the biggest component by far, but it also contains whey protein, lactose (sugar) and butterfat. Also vitamins and minerals (A,D, Calcium, etc...).

There are also enzymes and phytonutrients, some of them controversial due to their inactivation during heat pasteurization versus the risks of consuming raw, unpasteurized milk.

rBST is an artificial hormone that can be used to treat dairy cows to increase milk production.

Injection with rBST also increases production of another hormone (IGF-1) that is present in both cows and humans. Too much of IGF-1 has been linked to increased risk of cancer.

Injection with rBST increases the chances that the animal will get mastitis (infection of the udder) that will have to be treated with antibiotics. This whole process is not healthy for the cow and could also increase antibiotic resistance in the microorganisms in both cows and humans.

Until it is weaned at about 14 weeks of age

Nata? It's called 'the skin' and its made up of solid proteins that combine with the milk's fat molecules, which begin to evaporate as the milk is heated. These proteins, casein and beta, clump together when the liquid reaches a temperature of around 45 to 50 degrees Celsius. As the heating continues, the soft protein layer begins to dry out, which is why the milk forms a skin on the liquid's surface. This layer of skin forms a hard barrier, causing steam to build up beneath it and increase the liquid's temperature. When left alone, this often causes the milk to boil over. Though milk forms a skin when heated in most cases, there are several ways to prevent this skin from forming. If you plan to heat the milk over the stove, frequent stirring will break up the protein and fat molecules, so that the membrane will not develop. If you are heating milk in a microwave, you can place a wax paper lid known as a "cartouche" on top of the container, which will slow the evaporation process and maintain the milk's liquid form. The milk forms a skin only on heated milk that contains fat. If you are heating skim milk, there is no danger of a skin forming on top. Because skim milk contains no fat, the protein molecules have nothing to bond with, and are unable to coagulate. Source(s): milk /hot chocolate /coffee lover

Definitely. It worked for me, I used to use when I was in Saudi Arabia. It is very common there. I badly miss this here in Australia. :(

Do you mean 2% milk? There is a difference between 2% and whole milk. 2% contains 2% fat, and whole milk contains about 3.5 to 4% milk.

the enzymes in milk clogs your sinuses

No

Most ice creams do, yes.

yes

FDA

For 1-2 year olds, they should drink whole milk because it is better for them and healthier for their bodies. Whole milk helps young children's brain develop.

Sure, you can pasteurize anyfluid by heating it to an incredible temperature for a duration. Would you want to? Pasteurizing spoiled milk would kill off the bacteria present, but it's not going to make the milk good as new. I suppose repasteurized milk would be safe to drink, at least safer than the spoiled stuff, but it would probably taste awful since the milk has already soured.

It depends how many microbes are in the milk to begin with and what temperature it has been previously stored at (4 degrees C is best). Once you take it out of the fridge, enzymes such as lipase (involved in fat-breakdown) and protease (protein- breakdown) are active, and bacteria whose optimum temperature is room temperature will begin to multiply. These processees lead to bad smells if left long enough. It is best to keep the milk next to a cold pack in an insulated bag if you are considering storing it un-refrigerated for a period of time.

Milk contains tryptophan which in the body converts to the sleep inducing hormones melatonin and serotonin.

That is scalding. Some older recipes call for it.

The lactose in milk can irritate the symptoms of ulcerative colitis, but generally lactose is not believed to be a central CAUSE of ulcerative colitis.

However, "fermented milk" - yogurt - may be beneficial because it contains the bacteria that digest lactose for us. These bacteria should be present in our colon, but as we age they often die out, often by the time we are 15 or 20 yrs. old. Eating yogurt [or other fermented foods] will replenish our gut with these beneficial bacteria and they have already digested most of the lactose in the yogurt.

about 2.85 per gallon.

Yes.

Everything works.

You need the proper hormones to get it all going. Pregnancy is the most obvious way, but foster-mothering with continued suckling and some anti-depressant drugs are known to start lactation.