Milk

Yes, you can!! What you do is mix two tablespoons of apple cider vinegar into some milk and let sit.

i like my milk 1% low fat milk

ya, offcource

Caramel is made by heating any variety of sugars. However, caramel candy is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar(s), butter, and vanilla flavoring.

Yes, but it hogs space. Unless the milk is intended for communal use, in my opinion people who bring gallons of milk or OJ or twelve packs of soda are being inconsiderate of their co-workers.

A diary milks the cows. A tanker truck picks up the milk and takes it to be processed and packaged. Goes to the store in a truck.

they 'd love to ,but they don"t

Urea is a main component of urine so no it should not be.

It is normal animal milk.

Milk is usually 2% lactose.

Milk because it's thinner

because ned flanders lost his sock so he went on a trek to the antarctic to hire a ton of penguins in wich he took there blood and mixed it with coke to create pepsi wich happens to be a lot nicer because of the heamoglobin in it.

Because they're lactose intolerant.

It is proteins from the milk that have become "sticky" from being heated and bond together to form a thin layer of protein on top of the milk. Apparently keeping the milk below 158 degrees Fahrenheit and using a lid can prevent this film from forming.

Yes they are 47%soy

You take a sip of milk then you plug your nose but don't sawllow the milk yet. Then close one eye then start to swallow you might feel a sting, but that's the milk.

Manufacturing grade milk is what remains after specific fat content (i.e. skim/1%/2%/whole) milk has beem produced. Less-than-batch sized lots (typically less than 1000L) are mixed together and used for products which are uncritical of fat content.

Because biomolecules can be rearranged to make a different substance.

there is no single chemical formula for milk because it is an emulsified suspension (type of mixture that separates over time)

Water, suffers, fats and proteins.

false

Yes, there's a recipe on the back of campbells cream of chicken & mushroom that uses 2/3 cup milk instead of water.

Homogenisation index in milk can be quite a controversial topic.

One method to check homogenisation index is to let the product stand for at least 24 hours. After this period, measure the butterfat of the top portion and the butterfat of the bottom portion. Calculate bottom value/top value x 100. This percentage will indicate how good the homogenisation is and the closer to 100, the better.

Another method is to use a microscope with a measuring scale. If you look at the fat particles under the microscope, the fat particles should be smaller than or equal to 1 micrometer. If anything is larger than this, chances are that the homogenisation was not done properly.

Rennin is an enzyme - which binds the milk proteins together into curds. This makes the curds easy to process into cheese. The waste liquid (whey) is used in animal feed.

so the answer is basic you just push by bilal