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Milk
Milk is one of the world's most common beverages. You add it to your cereal, you dunk cookies in it. It also "does a body good." Ask questions about this calcium-rich animal product here.
1,992 Questions
Can you use cream instead of evaporated milk?
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.
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.
Who thought of making cow milk?
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.
Is milk a fruit or a vegetable?
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.
Does milk have all essential amino acids?
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." -
What happens when you put a penny in milk?
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!
Milk comes out of the cow (or goat . . .) with lactose sugar in it.
How long can you store goat milk at room temp?
Not very long.... We used to buy raw goats milk from a farm down the road, and we always made sure to use it within about 3 days because it started to get a funny taste after that. We buy raw cows milk now and it lasts over a week.
It also depends on how clean the milking operation is. If milked properly, it should last 4 to 7 days from milking and assuming proper refrigeration (<5°C). Commercial dairy processors use raw milk before 4 days to ensure best quality.
How long does it take to rot milk?
depending on the weather.
in the sun it can rot within an 1 hour or 2 at high temps during the middle of the day
Nobody really knows who first discovered milk, but they know that they used to drink milk all the way back in 7000 BC. They first started to hand out bottles of milk in 1878.
Its possible that someone saw a baby cow drinking from its parent, and wondered if they could do the same.
What is fatty part of milk called?
It's mostly water, milk is an emulsion or colloid of butterfat globules within a water-based fluid.
Milk has a density of between 1027 and 1037 kg/m3, at 20 degrees Celsius, depending on the type of milk. Water has a density of about 1000 kg/m3, at 20 degrees Celsius. Therefore, milk is more dense than water.
However, heavy whipping cream is less dense than water, due to the added milk fat. Heavy whipping cream is about 994 kg/m3.
How much milk is in a chocolate bar?
Well it depends how large the bar is, it maybe a cup, or it maybe less. It depends
What substance is formed when milk is fermented?
Well with the correct bacteria you can get cheese,yoghurt,,,
What temperature is uht milk heated to?
UHT milk is heated to a very high temperature (140 - 144°C) for a very short time (2 - 3 seconds)
Can you drink milk with flagyl?
Well since flagyl is an antibiotics i will advice that milk should not be taken with it because it can cause chellation. And this will render the flagyl useless. But to be on the safer side, in case you want to introduce good bacteria into your system you can take milk like 2 hrs before or after drug use.
You can also take yogurt or AZO. You can also take balanced diet and fruits but avoid citrus fruits because of its acidity.
I hope this helps.
Joke Adeboye
Yes, it helps you fill your body with sugar. That stuff is awful. Try good old fashioned milk with Ghirardelli Chocolate mixed in.
Could testing milk that is past its expiration date introduce experimental bias?
It all depends on the experiment. But yes, quite possibly, it could.
What are the ingredients in cinnamon milk?
Ground cinnamon is made from grinding the inner bark of trees from the species Cinnamonum.
Cinamonum Verum is considered the true cinnamon, however most cinnamon sold is from a related species and is called cassia to distinguish it from true cinnamon. So one has to check the ingredients on the jar to determine if it is true cinnamon or related cassia. The flavour of the cinnamon from different species have different flavours and this is important to some people and some recipes.
A critical difference between Ceylon and Cassia is the coumarin content of Cassia. Cassia cinnamon is the main source of coumarin in the human diet.Coumarin is a naturally occurring toxin which has the potential to damage the liver in high doses. Cassia contains high levels of coumarin, whereas Ceylon contains either undetectable levels or only traces of coumarin.
Recent studies have revealed that regularly consuming Cassia cinnamon powder could be problematic, resulting in potentially harmful levels of coumarin intake. For example, one study estimated that small children eating oatmeal sprinkled with cinnamon a few times a week would exceed the established safe upper limit of exposure. Similarly, they concluded that adults who are heavy consumers of culinary cinnamon or take powdered cinnamon supplements could also reach potentially unsafe doses.
Here is a list of cinnamons that are grown commercially for the spice in order of 'sweetness':
Cinnamonum Loureiroi (Saigon cinnamon, Vietnamese cassia, or Vietnamese cinnamon)
Are the sweetest and strongest varieties. Vietnamese cinnamon is considered by many to be the world's finest cinnamon.
Cinamonum Verum (Sri Lanka cinnamon or Ceylon cinnamon)
Has a much different flavor: a less sweet, more complex, citrusy flavor. Ceylon cinnamon is also known as "old-fashioned cinnamon" and is the preferred cinnamon in many areas: The special flavours of English and Mexican sweets comes from Ceylon cinnamon. Ceylon cinnamon has a higher oil content and a sweeter flavour than cassia.
For fine desserts Ceylon Cinnamon is an absolute must because it is subtle, smells very mild and is slightly sweeter in taste. It never takes centre stage in the recipe but adds a very complex flavour, sophistication and fragrance.
Ceylon Cinnamon tends to be expensive because of the hand crafted process needed to harvest it and roll it in multiple thin layers.
And then there are the 'Cassia' cinnamons:
Cinnamonum Cassia or Chinese cinnamon)
Cassia Cinnamon is a hard bark that is spicy, smells pretty strong and sometimes bitter.
It has the strong, spicy-sweet flavour.
Cinnamonum Burmannii (Korintje, Padang cassia, or Indonesian cinnamon)
"Supermarket cinnamon," as used by 70% of North Americans.
It comes in A, B and C grades. B and C grades are sold in supermarkets and price clubs, and large containers at low prices generally means C-grade cinnamon, and can be bitter and astringent. A-grade Korintje cassia is sweet and mellow.
