Answer:
Milk, cream, milk solids, sugars, modifying agents and flavourings are blended together in stainless steel vats.
The mix is homogenised to create a consistent texture.
The mix is pasteurised by heating at 82-85°C for 15 seconds then cooled to destroy bacteria.
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I believe that the saliva interacting with sugar molecules is what allowed Adolfo’s brain to register the extra-sugary flavor of the punch
The molar mass is 64.07g/mo
Not 100% be Im pretty positve its Bromine
