2006-07-01 10:47:14 · 2 answers · asked by bushbaby_rsa 2 in Food & Drink ➔ Non-Alcoholic Drinks
If so kitty - why does the whole lot of milk not turn semi-solid?
2006-07-01 10:50:10 · update #1
When proteins cross-link, they form a skin. It happens on milk, cheesecake, omelettes. hamburgers, and even brownies, cakes, meringue on pies...etc.
It does not cross link inside because it is still moist and not exposed to the dry heat the outer skin is.
Your skin also cross links, causing it to dry, get tough and form wrinkles when you hang out in the sun and dry temperatures too long, smoke, or don't take enough fruits & vegees with vit C, E and Beta carotene (carrots, spinach..) Take lots of antioxidants to fight it from the inside, don't smoke, and if you get over toasted, used fresh stabilized aloe vera, (or guava, fresh pineapple smeared on your face - they are full of enzymes that DE-cross link your skin. Most important, drink a ton of alkaline-rich natural spring water.
2006-07-01 11:59:36 · answer #1 · answered by Cowboy Cartoonist 2 · 1⤊ 0⤋
the proteins in the milk are coagulating
2006-07-01 10:48:58 · answer #2 · answered by kittyluvr0223 3 · 0⤊ 0⤋