Milk

yes

Man+livestook=milk,wool and meat

The butterfat in milk basically 'doesnt' freeze, but the water in the milk is allowed to form ice crystals very fast as the butterfat particles move out of the way as it happens - you might have seen this - the milk freezes in thin layers as the butterfat content levels out.

Oddly enough, cows. I think what you mean is "how do cows produce milk", which is another question entirely. Cows, and other female mammals, produce milk as a natural product of their physiology when they reach the age at which they can bear young. All female mammals have the capacity to produce milk.

Pasteurized is milk that has been warmed to 72c to make it safe to drink and to kill bacteria. Homogenized milk has been treated to disperse the fat globules. Toned milk is whole milk with skimmed milk powder and water combined.

very high costing

Cow's milk: yes Formula Milk: maybe

Breast milk: no

No, you need at least around 30% cream (milkfat), to be able to whip it. This usually means you need at least a light whipping cream, although most will prefer heavy whipping cream, as it's more reliable and stable. It is possible for certain light creams (not whipping cream) to have enough fat to whip, but they usually fall in at around 20% fat.

Some people do and some don't; this is affect strongly by each person's ability to digest milk. Those who cannot are called lactose intolerant and generally have some degree of intestinal discomfort when they consume milk products.

Personally, I love milk and drink 2 gallons a week.

This will not hurt the milk, a lot of people buy it in bulk and freeze it. It does have a habit of separating a little when thawing, but allow it to thaw in the fridge and shake when thawed. If freezing a sealed jug of milk, open and pour out a half glass and reseal or during freezing the milk will expand and may burst the container.

i work around milk at my grocery store and being a science student i know that a quart of milk would weigh exactly 2.1 pds. now saying this breast milk weighs a little bit more than your average cow. i know that sounds weird but i still drink breast milk and im 38 years old. i do because it very nutritous. now remember i am jewish and i dont truly drink breast milk. sincerely. matthew rakashani.

when lactobacillus acidophilus bacteria are added to milk they eat lactose (a type of sugar) present in the milk and give out lactic acid. casein a protein is responsible for coagulation of milk and coagulates the milk only in an acidic environment which is provided by lactic acid

Yes you can! I just made it and it didn't taste any different :)

Any milk has to be pasteurized if it is going to be sold on retail market. So yes, whole milk has been pasteurized. However. Pasteurization and the wholeness of milk are not directly related. Pasteurization is a heating process used to kill harmful germs found in milk. Whole milk is milk from which the cream has not been skimmed off- it may or may not have been pasteurized.

milk consumption causes much more pollution today, apex.

churning

it will get curnled

okay well first of all you need to find a pregnant lady. now this lady is crucial to making this cheese because only they can produce the right kind of milk. now, have her squirt her creamy contents into a cup. let it sit in you fridge for about 2 1/2 weeks so it can become "fermented". now you drain the the leftover liquid and WAAAAABAAAMMMM!!! that's how you make Roquefort Cheese. your welcome and hope it helped.

You just need a container (cup, jar, bottle etc. it doesn't matter what size it is) and a weight scale.

1. Weigh the container empty. The weight is c.

2. Fill with water and weigh it. The weight is w.

3. Fill to the same level with milk and weigh it. The weight is m.

The specific gravity of milk is (m - c) / (w - c)

Ideally the milk and the water are at the same temperature.

The largest container will give a more accurate result assuming you have enough milk to fill it.

No, rabbits can NOT have cows milk. They are unable to handle the fats and lactose in this. Rabbits milk is VERY rich, and baby rabbits may suffer convulsions and die when given cows milk for a certain length of time. Goats milk and kittens milk are the next closest alternatives for orphan rabbits.

Starch is produced by most green plants. It is found in large amounts in foods like potatoes, wheat, maize, rice, and cassava, but it is not recognized as a component of goat milk even though goats may eat and digest those plants.

Milk powder manufacture is a simple process now carried out on a large scale. It involves

the gentle removal of water at the lowest possible cost under stringent hygiene conditions

while retaining all the desirable natural properties of the milk - colour, flavour, solubility,

nutritional value. Whole (full cream) milk contains, typically, about 87% water and skim

milk contains about 91% water. During milk powder manufacture, this water is removed

by boiling the milk under reduced pressure at low temperature in a process known as

evaporation. The resulting concentrated milk is then sprayed in a fine mist into hot air to

remove further moisture and so give a powder. Approximately 13 kg of whole milk

powder (WMP) or 9 kg of skim milk powder (SMP) can be made from 100 L of whole

milk.

New Zealand manufactures a wide range of spray dried milk powders (> 100) to meet the

diverse and special needs of customers. Milk powders may vary in their gross

composition (milkfat, protein, lactose), the heat treatment they receive during

manufacture, powder particle size and packaging. Special "high heat" or "heat-stable"

milk powders are required for the manufacture of certain products such as recombined

evaporated milk. Milk powders of various types are used in a wide range of products such

as baked goods, snacks and soups, chocolates and confectionary (e.g. milk chocolate), ice

cream, infant formulae, nutritional products for invalids, athletes, hospital use

etc., recombined milks and other liquid beverages.