When milk is heated, what milk components are found in the skin ...

[Engineer]

When milk is heated, what milk components are found in the skin formed on the surface?

Question 2

How did the characteristics of the reconstituted nonfat dry milk and the skim milk differ? Why was there a difference?

[Expo]

Answer to Question 1

Heating milk causes water to evaporate and results in a concentration of casein, fat, and mineral salts. This forms a thin skin that will scorch easily and trap steam.

Answer to Question 2

Nonfat dry milk is nutritionally similar to fat-free (nonfat) milk. Both are fortified with vitamins A and D, but the levels of vitamins in the nonfat dry milk may be reduced by 20. Nonfat dried milk has a longer shelf life of approximately a year. The flavor in the nonfat dried milk is inferior, but it is suitable for making batters and dough.

[Engineer]

Thanks for the timely response, appreciate it

[covalentbond]

Wow, this really help