Evaporated Milk For Recipes I
Another interesting characteristic of king snakes and milk snakes is the fact that they actually eat other snakes as well as lizards rodents amphibians and birds. Of course as the owner of a king snake or milk snake you would not feed other snakes to your pet. Not only would this be quite expensive for you it would be potentially dangerous to your snake as well. Nonetheless when surviving in the wild king snakes and milk snakes can actually eat snakes that are larger than they are. In fact it is not uncommon for some to regularly eat rattlesnakes in the wild. Therefore you should never put more than one king snake or milk snake in the same aquarium as one will be certain to make a meal out of the other. Housing a King Snake or a Milk Snake Since king snakes and milk snakes can reach six to seven feet in length it is important to select a terrarium that is large enough for them to grow and to rest comfortably inside. When they are young a 10 gallon tank may be sufficient.
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.
If you are going to buy and sell these bottles even semi-seriously the price of annual dues for the Association is well worth the money. Lactose It is the principal and typical carbohydrate of milk known as milk sugar. Glucose galactose and other sugars such as oligosaccharides are also present in traces. Lactose exists in true solution in milk. It is a disaccharide composed of two molecules of monosacharides; glucose and galactose. Lactose is readily fermented by the lactic acid fermenting bacteria producing lactic acid and has significance in milk and milk products. It exists in two isomeric forms designated as α and β forms of which the β form is more soluble than the alpha form in water. Lactose content of cow milk is 4.9 percent. The lactose content of milk is inversely proportional to the ash content of the milk.