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.
Why would a woman leak breast milk if she's not pregnant?
Perhaps there are many possible factors such as: 1. GROWTH HORMONES (GH) or somatotrophin and chicken prolactin/ovine prolactin administered by the poultry manufacturing industry in chickens, subsequently affects the pituitary gland to produce breast milk hormones (the fact that I've changed my diet from an Organic Raw Vegetarian to Semi Vegetarian which includes fish and poultry of non organic producers) which increase breast size in humans this would be chicken prolactin which increases the size of chickens and 'fattens' the chickens; (check out: http://www.freepatentsonline.com/5053391.html) 2. GLAND STIMULATION from SUCKING THE BREASTS during love making. The blood flow stimulates the glands of the breasts.; 3. ENLARGED PITUITARY CONDITION -- The pituitary gland in addition to producing other hormones for glands like the adrenals (ACTH), growth hormones (GH), thryoid (TSH), follicles for hair (FSH), to name a few, also produces the prolactin hormone (PRL) for breast milk growth. An imbalance can cause a tumor in the Pituitary Gland called hyperprolactinaemia. 4. MEDICATIONS such as metoclopramide or thioridazine cause increased levels of the prolactin hormone; 5. DUCT ECTASIA in older women can increase milk secretion in the breasts.
Asked in Milk
What is the polarity of milk?
Milk is not a pure substance but rather is a colloid. The protein in it has bunches of peptide bonds but polar ends and would be both hydrophobic and hydrophilic, although the hydrophobic parts tend to curl into the middle of the protein's tertiary structure and hide from the water. The fat component is nonpolar with its solubility depending on how hydrogenated it was. The lactose is a sugar, so it is quite polar.
Asked in Food & Cooking, Food Safety, Milk
Can cream that has gone sour be used?
I like buttermilk and just sour milk, and it has never made me ill. Butter used to be made from cream that had gone sour, by churning to make the butterfat stick together into butter. The sour milk that was left is called "buttermilk" which I think tastes as good as yoghurt which is another form of sour milk. I just enjoyed a litre of full-cream raw milk that had gone sour about five hours ago. YumYum.
Asked in Food & Cooking, Milk
Is whole milk the same as full cream milk?
Whole Milk and Heavy Cream are very different in Nutritional Content. Code of Federal Regulations, Title 21, Part 131 defines Heavy cream (36% or more butterfat) Half-and-Half (10.5 to 18% butterfat) Whole milk (about 3.25 to 3.5% buttermilk). Below is a comparison between one cup Whole Milk and one cup Heavy Cream Heavy cream has 679 more calories than whole milk. Heavy cream has 81 gm more fat than whole milk. Heavy cream has 50 gm more saturated fat than whole milk. Heavy cream has 305 mg more Cholesterol than whole milk. Whole Milk has 5 grams more Carbohydrates than Heavy Cream. Whole Milk has 12 grams more Total Sugar than Heavy Cream. 1 cup Whole Milk equals 149 Calories; 48% Calories comes from fat; 8 grams Fat; 5 grams Saturated Fat; 24 mg Cholesterol; 12 grams Carbohydrates; 12 grams Total Sugars Whole milk contains about 3.5% buttermilk. 1 cup Heavy Cream equals 828 Calories; 97% Calories comes from fat; 89 grams Fat; 55 grams Saturated Fat; 329 mg Cholesterol; 7 grams Carbohydrates; trace Total Sugars Heavy cream has at least 36% butterfat and can easily be whipped. The higher the butterfat content, the less beating is required to get whipped cream "In the UK, full cream milk is the same as whole milk. Whole milk/full cream milk comes in a silver-topped glass pint bottle, or a blue topped plastic bottle." Response by Dr. Frank, RD, LDN (registered dietitian and licensed dietitian and nutritionist): In the United States, Whole Milk and Heavy Cream are very Different.
Does drinking milk help prevent dehydration?
Yes. If you think about it a young animal (human) can live of mother's milk as the sole form of food and water intake until they become weaned. Milk is perfectly balanced to give us all we need. The fact that milk is 'isotonically' balanced also means it may be better than water in certain circumstances. See the related link below for more info.
Asked in Milk
Is it safe to reuse steamed milk once it's cooled again?
Asked in Milk
Why heat milk or cream before adding to cream soup?
Never heard of it as a Chef but to guess I would say to stop curdling of the milk or cream but the best way to do this is to make sure that the soup has cooled to a least 80 degrees Celsius before adding the dairy product to prevent curdling same should be applied to pasta before adding the cheese at the end to prevent splitting (pardon ignorance if wrong) assuming has been made from scratch and not a can, if from a can still would be to prevent splitting (curdling) but same principle should be applied that you should gentlely heat the milk to before boiling point and not actual bring to the boil.