Why is milk with a higher relative density better than one with a lower one.
it depends on your measure of better. Higher butter-fat content perhaps?
In non-homogenised full-fat milk, the "cream" rises to the top. This implies denser milk has less fat.
You want a higher density of "Total Solids" or "Total Dissolved Solids". Those are going to have the effect of increasing the density of the milk fluid. For a given percentage of butter fat, more solids are better.
Mind you, I'm no expert. I was barely paying attention to that part of the spiel the one time I toured a dairy operation. Google says that a hydrometer is used to measure total solids.
Milk solids, not referring to fats, are being used in processed foods more and more. Higher milk solids also make for better nutrition in powdered milk.
Could you define what you mean by 'better'?
I'm not sure General Discussion is where this thread belongs, but I need to know what you're asking before I can move it to a more suitable place.
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