Tag: Kitchen tricks

According to food science, proteins have hydrophobic properties, making them naturally resistant to water and prone to clumping. This is a major reason why does my protein powder stick to the blender, creating a frustrating, sticky mess that ruins an otherwise perfect shake and makes cleanup a nightmare.

According to dairy processing research, increasing water temperature improves the dispersion of milk powder, with optimal results observed between 40°C and 60°C. For anyone seeking the quickest way to dissolve milk powder in water without frustrating lumps, this insight is key to achieving a smooth, consistent liquid every time.