Sweetened Condensed Milk I Sweetened Condensed Milk Recipe Bravetart Serious Eats
But if this is your first pet snake you might want to consider purchasing a king snake or a milk snake. There are numerous sub-species that fall into these two closely-related snakes; this means you will have a variety of different colors and patterns to choose from. In addition these snakes are generally non-aggressive and easy to care for. Getting to Know the King Snake and the Milk Snake King snakes and milk snakes are interesting creatures for a number of different reasons. For starters the colors and patterns found on some of these snakes can look very similar coral snakes which are very venomous snakes with yellow and red bands of color. In fact the only real difference in appearance between a coral snake and a king or milk snake with the same coloring is the act that king and milk snakes have a line of black touching the red bands.
Over the years milk has been packaged in a wide variety of different types of milk bottles. While nearly all of them are collected to some extent there is one specific sub-niche that attracts the most collector interest and that sub-niche is 1 quart Pyro-Glaze milk bottles with diary town and state names on them. Pyro-Glaze (also called "Pyro" or "Painted) refers to the method by which colored graphics were applied to the bottles. Pyro-Glaze bottles are found with various graphics & colors mostly in red green blue orange and black. They were made in several sizes and shapes but our focus here will be on a very narrow sub-niche of these bottles. These bottles were used by thousands of dairies across the country making it nearly impossible to catalog all the varieties that exist.
Casein May be defined as the major protein which is precipitated at pH 4.6 and is exclusive to milk. It is present in spherical bodies as micelles which vary in size with negative surface charge. The caseins of milk may be sub-divided into five main classes αs1 αs2 β gamma and k-caseins. In milk casein is present in combination with calcium in the form of calcium caseinate or more precisely calcium hyhdrogen caseinate. Whey proteins Are those in the whey fraction after the precipitation of casein at pH 4.6. These are the alpha-lactalbumin beta-lactoglobulin immunoglobulins lactoferrin transferrin proteose-peptone fractions etc. Most of these are globular proteins subject to heat denaturation. α-lactalbumin exists in variants A and B forms and is susceptible to denaturation by unfolding of the tertiary structure. β-lactoglobulin is identical to blood globulin and insoluble in water and is responsible for the transfer of antibodies.