As the h2o evaporates, the milk will turn out to be pastier and pastier until eventually finally, it turns into a thick paste. Be sure the milk paste doesn’t switch brown while drying – that’s an indication which the temperature is too higher. The additional protein and sugar from milk https://ricardozlsya.sharebyblog.com/36683498/the-definitive-guide-to-similac-made-in-europe