Q: Is milk a pale liquid produced by the mammary glands of mammals? ¶
A: Yes.
Q: Is milk firstly homogenized and then is heated to 138 degrees Celsius for 1–3 seconds? ¶
A: Yes.
Q: Was milk used in the 1870s? ¶
A: Yes.
Q: Is milk unhomogenized? ¶
A: Yes.
Q: Is milk living white blood cells? ¶
A: Yes, and mammary gland cells, various bacteria, and a large number of active enzymes.
Q: Is milk supplied in 1000 mL plastic bottles and delivered from factories to cities for selling? ¶
A: Yes.
Q: Is milk distributed in metal cans? ¶
A: Yes, and 250 and 125 mL paper containers and 100 and 200 mL squeeze tubes, and powdered milk is distributed in boxes or bags.
Q: Is milk usually bought or delivered in plastic bags or cartons via shops or supermarkets? ¶
A: Yes.
Q: Is milk destroyed? ¶
A: Yes, and unlike when the milk is just pasteurised.
Q: Is milk consumed regularly? ¶
A: Yes.
Q: Is milk powdered milk? ¶
A: Yes, and which is produced from milk by removing almost all water.
Q: Was milk therefore converted to curd? ¶
A: Yes, and cheese and other products to reduce the levels of lactose.
Q: Is milk home delivered? ¶
A: Yes, and daily, by local milkmen carrying bulk quantities in a metal container, usually on a bicycle.
Q: Is milk fed to infants through breastfeeding? ¶
A: Yes, and either directly or by expressing the milk to be stored and consumed later.
Q: Was milk called the "virtuous white liquor" because alcoholic beverages were more safe to consume than water? ¶
A: Yes.
Q: Was milk the most highly organized and integrated of any food product? ¶
A: Yes.
Q: Is milk hardly ever sold in glass bottles in UK shops? ¶
A: Yes.
Q: Is milk poured? ¶
A: Yes.
Q: Is milk pasteurized by heating briefly and then refrigerated to allow transport from factory farms to local markets? ¶
A: Yes.
Q: Is milk effective at promoting muscle growth? ¶
A: Yes.
Q: Is milk left standing for a while, it turns "sour"? ¶
A: Yes, This is the result of fermentation, where lactic acid bacteria ferment the lactose in the milk into lactic acid.
Q: Is milk a slightly sweeter taste due to the generation of glucose by lactose cleavage? ¶
A: Yes.
Q: Is milk immediately cooled down and packed into a sterile container? ¶
A: Yes.
Q: Was milk formulated to contain differing amounts of fat during the 1950s? ¶
A: Yes.
Q: Is milk used to make yogurt? ¶
A: Yes, and cheese, ice milk, pudding, hot chocolate and french toast.
Q: Is milk poured? ¶
A: Yes.
Q: Is milk prohibited? ¶
A: Yes.
Q: Was milk used to describe a cheap and very poisonous alcoholic drink made from methylated spirits mixed with water? ¶
A: Yes.
Q: Was milk limited to children as adults did not produce lactase? ¶
A: Yes, and an enzyme necessary for digesting the lactose in milk.
Q: Is milk not produced or distributed industrially or commercially? ¶
A: Yes, however, human milk banks collect donated human breastmilk and redistribute it to infants who may benefit from human milk for various reasons but who cannot breastfeed.
Q: Is milk used to prepare espresso-based drinks such as cafe latte? ¶
A: Yes.
Q: Is milk still being delivered by milkmen? ¶
A: Yes, but by 2006 only 637 million liters was delivered by some 9,500 milkmen.
Q: Is milk often served in coffee and tea? ¶
A: Yes.
Q: Is milk produced on an industrial scale and is by far the most commonly consumed form of milk? ¶
A: Yes.
Q: Is milk packed in 1 or 2 liter paper containers with a sealed plastic spout? ¶
A: Yes.
Q: Is milk a good source of many other vitamins? ¶
A: Yes.
Q: Is milk collected and chilled prior to being transferred to urban dairies? ¶
A: Yes, and are a good example of where farmers have been able to work on a cooperative basis, particularly in countries such as India.
Q: Is milk pumped at high pressures through very narrow tubes? ¶
A: Yes, and breaking up the fat globules through turbulence and cavitation.
Q: Is milk sometimes substituted for breast milk? ¶
A: Yes.
Q: Is milk deemed non-consumable due to unpleasant taste and an increased risk of food poisoning? ¶
A: Yes.
Q: Is milk an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals? ¶
A: Yes.
Q: Is milk now available in a variety of sizes in cardboard cartons and plastic bottles? ¶
A: Yes, A significant addition to the marketplace has been "long-life" milk , generally available in 1 and 2 liter rectangular cardboard cartons.
Q: Is milk almost always sold in jugs? ¶
A: Yes, while half gallons and quarts may be found in both paper cartons and plastic jugs, and smaller sizes are almost always in cartons.
Q: Is milk more popular? ¶
A: Yes.
Q: Is milk often added to dry breakfast cereal? ¶
A: Yes, and porridge and granola.
Q: Is milk mostly sold in aseptic cartons? ¶
A: Yes, and non-UHT in 1 L plastic bags or plastic bottles.
Q: Is milk sold in most convenience stores in waxed cardboard containers? ¶
A: Yes.
Q: Is milk often buffalo milk? ¶
A: Yes.
Q: Was milk generally distributed in 1 pint glass bottles? ¶
A: Yes.
Q: Is milk supplied in jugs? ¶
A: Yes.
Q: Is milk also used for white colored? ¶
A: Yes, and non-animal beverages resembling milk in color and texture such as soy milk, rice milk, almond milk, and coconut milk.
Q: Is milk processed into a variety of dairy products such as cream? ¶
A: Yes, and butter, yogurt, kefir, ice cream, and cheese.
Q: Is milk "casein micelles": aggregates of several thousand protein molecules with superficial resemblance to a surfactant micelle? ¶
A: Yes, and bonded with the help of nanometer-scale particles of calcium phosphate.
Q: Was milk distributed at morning recess in 1/3 pint bottles? ¶
A: Yes.
Q: Is milk a drink popular with students of all ages and is often sold in small plastic bags complete with straw? ¶
A: Yes.
Q: Is milk most commonly sold in 1 liter waxed cardboard boxes and 1 liter plastic bags? ¶
A: Yes.
Q: Is milk sold at supermarkets in either aseptic cartons or HDPE bottles? ¶
A: Yes.
Q: Is milk extracted from non-human mammals during or soon after pregnancy? ¶
A: Yes.
Q: Is milk stored in plastic bottles or gourds? ¶
A: Yes.