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- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/26%3A_Biochemistry/26.02%3A_DisaccharidesThis page discusses the importance of milk for children's nutrition, highlighting its essential vitamins and minerals. It also addresses lactose intolerance, which can cause discomfort in some individ...This page discusses the importance of milk for children's nutrition, highlighting its essential vitamins and minerals. It also addresses lactose intolerance, which can cause discomfort in some individuals, suggesting avoidance or lactose-free alternatives. Furthermore, it explains the formation of disaccharides from monosaccharides and their role in digestion for nutrient absorption.
- https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Chemistry_of_Cooking_(Rodriguez-Velazquez)/06%3A_Dairy_Products/6.01%3A_Introduction_to_Dairy_ProductsMilk and milk products are some of our oldest and best-known natural foods. In baking, milk is used fresh, condensed, powdered, skimmed, or whole. The great bulk, weight, and perishability of fresh mi...Milk and milk products are some of our oldest and best-known natural foods. In baking, milk is used fresh, condensed, powdered, skimmed, or whole. The great bulk, weight, and perishability of fresh milk plus the expense of refrigeration makes it a relatively high-cost ingredient, and for this reason, most modern bakeries use non-fat powdered milk or buttermilk powder.
- https://chem.libretexts.org/Courses/University_of_North_Carolina_Charlotte/CHEM_2141%3A__Survey_of_Physical_Chemistry/08%3A_Optional-_Special_topics/8.01%3A_Chemistry_of_Cooking_(Rodriguez-Velazquez)/8.1.06%3A_Dairy_Products/8.1.6.01%3A_Introduction_to_Dairy_ProductsMilk and milk products are some of our oldest and best-known natural foods. In baking, milk is used fresh, condensed, powdered, skimmed, or whole. The great bulk, weight, and perishability of fresh mi...Milk and milk products are some of our oldest and best-known natural foods. In baking, milk is used fresh, condensed, powdered, skimmed, or whole. The great bulk, weight, and perishability of fresh milk plus the expense of refrigeration makes it a relatively high-cost ingredient, and for this reason, most modern bakeries use non-fat powdered milk or buttermilk powder.
- https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Introductory_Chemistry_(CK-12)/15%3A_Water/15.10%3A_SuspensionsThis page discusses the impact of storms on the clarity of the Caribbean Sea, explaining how they create a turbid suspension. It defines suspensions as heterogeneous mixtures where larger particles se...This page discusses the impact of storms on the clarity of the Caribbean Sea, explaining how they create a turbid suspension. It defines suspensions as heterogeneous mixtures where larger particles settle, contrasting them with solutions. Examples like milk and water-based paint are provided, highlighting the need for stirring to keep suspended particles evenly distributed.
