What is difference between the milk and curds?
372087
The bacteria's main purpose is to cause the milk to currdle by increasing the acid by chaging lactose into lactic acid.  The same thing cane can be done by adding enough of any acid to the milk but you end up with something more the consistancy of cottage cheese, or ricotta than a nicely formed curd that you can cut with a knife.  You can effectivly make cheese (such as queso blanco) by using an acid, such as lemon juice, which causes the the solids to come out of solution as the protiens coagulate.  Rennet, an enzyme which comes from either from an animal, or vegetable sorce, is what gives curd it's back bone so to speak.  It tradionally has come from the lining of a cow and works by converting a milk protien called caseinogen into casein which does not dissolve in water. Casein is a sort of gelatinous subsance which traps the fat, calcium and other milk sollids.
1137535
Casein is a milk derivative. It is often used to enhance texture in soy and rice cheeses because it helps the "cheese" melt.
839571
Interesting ... \n\nI was not breastfed and hate milk.  I like cheese and some dairy products - but never drink milk straight!
797814
2% milk is 32% fat.  Skim milk has no fat.
624250
Cows milk is for COWS. People's milk is for PEOPLE.\nin other words...calfs dont need to have there milk pasteurized because its natural. Since we are not cows, it has to be pasteurized so it will be safe for us to drink. Plus it probably doesnt taste too great!
593379
what is the difference between the two
930105
It's really just marketing buzz.They haven't used the skimming process in many years now.Once they cam up with a different process they changed the name.They kept skim milk because so many people are so particular about their choice of milk.\nWhat is the real difference between 1% and 2%.Not much but many people will NOT buy 1% and swear that 2% tastes totally different.There is a subtle difference but it's not fine wine for crying out loud.\nGenerally fat free will have 1 more gram of casein protein per serving.Again,because of the process.Just the Department of Agriculture pulling a fast one.
892657
Well in order to kill all the bacteria and germs in milk, it's pasteurised, thus making it more safe to consume by us. \n\nThey basically boil the milk at a high temperature (over 70 degrees) in order to do so.  \n\n(is that the answer you were looking for?? LOL)
672186
milk is perishable because it can spoil\none can delay this by refrigeration and the sealing of the perishable contents from outside air.
712862
I prefer both, but if pressed for an answer, chocolate milk.
76293
Milk is part water and part fat. The fat has a higher boiling point than the water, so the milk will not boil until it reaches a higher temperature.
340873
Socialism-  you own a cow, the government takes it and gives you some of the milk\n\nCommunism- you own a cow, the government takes it and shoots you for being a corrupt property owner\n\nCapitalism- you own a cow. You sell milk until you can affort to buy a bull.
987515
Bean curd doesn't grow anywhere. It's made by man from soybeans. As for the rest, a mild to moderate climate. I hope this helps.
367546
The amount of milk one produces is not based upon breast size. Most breast tissue is FAT, not mammary gland. Your intake of fluids/nutrients, your hormone levels, the letdown reflex (best stimulated by nursing a child, not by using a pump), damage to the breast (IE breast surgeries, etc), and genetic predisposition make the biggest difference in your milk production.
1062983
Mints work! Trust me.  Do not drink milk, it is too thick and may curdle on your stomach.  Milk is better if you are having heartburn.  In addition to mints, nibble on saltines.
24916
They're different liquids. The stomach produces concentrated acid (HCl), the liver bile. The first mashes stuff up and kills germs, the other helps break down fats. Unless I've conmpletely forgotten my biology classes from 20 years ago.
1181615
Cow's milk can give any human the runs.  It's not human milk, so we all have a bit of an irritation to it, some just have it more than others (lactose intolerant).  I think a baby's system is more sensitive to it as it hasn't fully developed yet.