"Got Milk?" - [TeQNiQ-K.D.S.M. -25.Aug-25] (:A*work*in*progress*-STILL WIRITTING AND MUCH MORE:)" 'Briefly' About it's currently 'most *common/popular' ine-ish, vine-ish, brine-ish 'states' of preparation & presentation(s)"

Got Milk? 

(A basic write out *preview)

Milk > Is Deriv-itably gotten from many different animals inclusive of the most obviously known "Cow-Milk", there being Goat's milk(s) and cheeze(s), Swine-/Pig-Milk and the same for as many as wildebeast, wild-buffalo(s)/"-other 'kinds of bulls' ", and even Yak and Moosé which are found in the Northern America's*(Canada-s) and Arctic Regionings of Northern Europe and Asia(s). [***To also note any similar kinds of such findable in the Southern Artcic*(ant-Arctic) Regionings***]

Milk's usualy recieved "format" of considerable "every day convenience" is often packaged with much bias that 'puts-off' as many that will not go past the ability to "so-calledy 'STOMACH'/tolerate' " it's kinds such as "Sour-Milk a.k.a. 'Sour-Cream(-ed)-Milk' ", usualy only for their want of it in bread pastry and other places it/they are used.

A " Mozzarella Cheeze : Spirit-and-truth 'Mozza-Reality' "

*** - AN OBVIOUS AND VERY VIVID CONTINUAL EARTHWIDE WITNESS, IS THAT OF PIZZA CHEEZE TOPPINGS AND THE KINDS OF PIZZA WITH MANY DIFFERENT CHEEZE'S OTHER THAN THE PASTA SAUCE AND ANY KIND OF OTHER THINGS BESIDES CHEEZE, where ***Pizza Cheeze Specificaly Coined as Generic Standard is MOZZARELLA CHEEZE which is note-able of it's "More-White-Cream-color" than others, and standing out much by it's TEXTURE **ESPECIALY WHEN HAVING HEAT AND COOKING APPLIED TO IT WITH ANY CONTRAST TO ROOM TEMPERATURE, so much that the usualy considered "Bacon and Cheeze Sandwich" that so many like and love along with the taste in its entire composite, this being where a ham and cheeze sandwich would be steps away from Hawaian Pizza on Bread only minus the pasta sauce and Pineaple choppings in the sandwich with a little salt and pepper as most basic sandwiches are made up to "condementaly-incorporate". 

(---RE : "TeQ NiQ and any 'PIZZA-BREAD' reveals ; i.e. 'oven baking Bread with smeared Pasta Sauce and Mozzarella Cheeze, maybe ham/bacon and such noted pineaples for extra topping on each slice of Pizza-Bread : ***SOME-WHERE IN THE VIDEO ARCHIVES UPLOADED BESIDES ANY SABOTAGED ON #TeQNiQExposingLifeStory promise that "TeQ Doesn't do/know/have anything of substance as a 'negligent' person" *DESPITE THE SPECIFIC SABOTAGE OF ANY OTHERS*---)

A Gouda(GOOD-ER) Side-Track

- For Great-er and "Good-ést" matters of "GOUDA" CHEEZE, with the mention of the usualy expected "Ham and Cheeze", or just 'salt-and-pepper' specificaly anh generalized "Cheeze Sandwich, GOUDA" Cheeze is well known for BEING ON THE CLOSER " 'PRODUCTION AND PROCESSING' SPECTRUM" of the "CHEEZE AFTER FIRST SOUR(-'s)" section whixh pertains heavily to the 1st oil-inclusive -stage(s) of butter and margarine thickness-by-firmamential-'contextular'-manifest, has that the yellow naturaly in-built color of Gouda Cheeze keeps a soft and moist "general-room-open-air-environment" 'state of use', WHY THE PRODUCTION LINES OF SANDWICH THIN-SLICE-CHEEZE WAS SUCH A INTER-VENIENT DEVELOPMENT ACROSS THE EARTH-WIDE SPIRIT AND TRUTH PLANE(s) OF AVAILABILITY AMONGST ALL MANKIND, to add, it being Cheeze wrapped in plastic, wrapped in plastic, wrapped in plastic, witj the always favourit-ed truth and experiential observe that "Margarine and Butter are "(*careful-with-the-large-to-small-aspect-difference of the statement*) MOLECULES 'AWAY FROM PLASTIC(s)' ", this only by CALCUL-US/-ATED ANALYSIS OF GENERALIZED MATHEMATICS, BUT WITH NO APPRORIATE TONE OF BUTTER OR MARGARINE'S FURTHER FIRMENTATION AND FIRMAMENTION OF FIRMAMENTATIOM THAT (a)DRY IT OUT AND "PLASCINATE THEM", OR OF OTHER-WISE HAVING ANY "PRESENTLY-BEFORE-PROCESSING" RESIDUAL RELEVANCE OF ANY SIMILAR COMPOSITE(s).

Milk and it's many 'States' of Brewary-Cookery and " 'Eat'-/'Drink'-abilities"

Milk (Just-as-Milk - "*FRESH-MILK*")

- When Milk is firstly extracted from Cow's (-the frmale one's of course, only those having 'udders'-), it is given a basic treatment to keep it as fresh as it is when warmly coming from the cow's udders, however, because of the heated difference from open ait also contrastingly concerning each season and environmental temperature, the only and best way that this is achieved is by continual Liqui-Motion, being the very first part of any distilatiom process and refining of Milk and such provessing(s).

- As usual, more bulky milk harvestings have taken to the use of technology to increase effectuve labour processes, but this also has an adverse effect that can thin out harvest appropriacy, and also to note, not be as specificaly *PRESERVATIVELY-ORIENTRED* CONCERNING LONGIVITY OF MORE THAN THE USUALY CONSIDERED "**CONSUMER-EXPECTANCY**" OF **AT LEAST TWO WEEKS OF ELECTRO-REFRIDGERATED**" RESULTS AS-PER-DESIRED MAINTAINING BY PROCRSSING, which is why it is extremely imoortant to understand milk and it's continualy applicable states and forms of existing and usability concerning whichever state ot may be at and when-ever the case may be despite any over-expectanct or detailedly overlooked only immediate desire of use.

After and from milk's first initial fresh-milk state begins the 'first-wine*ing-stage' of "Souring", which for the most observant is very particular in HOW AND WHAT EXACT KIND OF SOUR-ING OCCURS FROM THE MILK THAT WOULD BE OF QUESTION AND ANSWER.

T.B.C. (-To.Be.Continued-)

BY - TeQ NiQ - (*K.S.D.M.* - Kudzai Simbarshe David Murapa