The Daily Show is back! And our heat wave is supposed to break today! We had massive storm come through and expect another one today. My neighbor lost one of their trees!
This post is for casual conversation if you don’t feel like making a post of your own.
How much fat was in the milk? I wonder, would the result be different, if milks with different fat content would be dehydrated… Or lactose free milk. Doing the different fat contents could reveal, how much that affects the structure. And lactose free testing could tell, what part the sugar plays. I wonder, if pasturization or ultra-heat-treating, could affect the structural result as well…
I mean, there is likely some scientific research, that can tell these things exactly… but who does not like, to do some science?