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  2. Powdered milk - Wikipedia

    en.wikipedia.org/wiki/Powdered_milk

    Powdered milk. Powdered milk. Powdered milk, also called milk powder, [1] dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.

  3. The hidden cost of food delivery | TechCrunch

    techcrunch.com/2020/03/16/the-hidden-cost-of...

    Postmates “Merchant Fees.”. In three of the 29 restaurants surveyed that Postmates serves, the company tucked a $1.00 “Merchant Fee” into the Service Fee section, where other delivery apps ...

  4. Milk - Wikipedia

    en.wikipedia.org/wiki/Milk

    In 2010 the Department of Agriculture predicted farmers would receive an average of $1.35 per US gallon ($0.36/L; $1.62/imp gal) of cow's milk, which is down 30 cents per US gallon (7.9 ¢/L; 36 ¢/imp gal) from 2007 and below the break-even point for many cattle farmers. Composition

  5. Fuel taxes in the United States - Wikipedia

    en.wikipedia.org/wiki/Fuel_taxes_in_the_United...

    State Taxes. The United States federal excise tax on gasoline is 18.4 cents per gallon and 24.4 cents per gallon for diesel fuel. [1] [2] Proceeds from the tax partly support the Highway Trust Fund. The federal tax was last raised on October 1, 1993, and is not indexed to inflation, which increased 111% from Oct. 1993 until Dec. 2023.

  6. Dairy cattle - Wikipedia

    en.wikipedia.org/wiki/Dairy_cattle

    The cow is "dried off" for about sixty days before calving again. Within a 12 to 14-month inter-calving cycle, the milking period is about 305 days or 10 months long. Among many variables, certain breeds produce more milk than others within a range of around 6,800 to 17,000 kg (15,000 to 37,500 lb) of milk per year. [citation needed]

  7. Whey - Wikipedia

    en.wikipedia.org/wiki/Whey

    This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese, and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1.

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