Dunking Oreos in milk...

[mrsilv04]

OK, here's a question.

Everyone knows that when you dunk Oreo cookies in milk, that they soften up fairly quickly.

However, when you dunk them in Chocolate milk it takes much longer for the cookie to soften up in the same way.

Why does it take longer with Chocolate milk?

 

[daves66nova]

The "chocolate" clogs the cookie's pores,slowing down the soaking?

 

[ABerns]

Can we prove it takes longer with chocolate milk? Chocolate milk of the same fat content?

 

[Food Scientist]

I would assume with more fat and more sugar = more solids. More solids means less water to soak into the cookie.

 

[MarkStock]

The chocolate milk has irregular size molecules while the regular milk has perfectly round molecules allowing it to leak through the miniscule seals in the cookie pores.

Remember, you just learnt this on the internet. Now go and visit the Oreo cookie forums and share this information there ........

 

[Food Scientist]

Originally Posted By: MarkStock
The chocolate milk has irregular size molecules while the regular milk has perfectly round molecules allowing it to leak through the miniscule seals in the cookie pores.

Remember, you just learnt this on the internet. Now go and visit the Oreo cookie forums and share this information there ........


You assume that some of the irregular size molecules are too large to fit in the pores. How would you know that?

 

[Bandito440]

What is the filtering efficiency of an Oreo at 20 microns?

 

[MarkStock]

Originally Posted By: SVTCobra
Originally Posted By: MarkStock
The chocolate milk has irregular size molecules while the regular milk has perfectly round molecules allowing it to leak through the miniscule seals in the cookie pores.

Remember, you just learnt this on the internet. Now go and visit the Oreo cookie forums and share this information there ........


You assume that some of the irregular size molecules are too large to fit in the pores. How would you know that?


Because it's chocolate. It's obvious isn't it? But if you must know, cocoa_man69 on chocolatemilk forums said so.

 

[Chris142]

Originally Posted By: Bandito440
What is the filtering efficiency of an Oreo at 20 microns?
X2 and are the double stuff cookies less efficient? 30 Microns?

 

[Pop_Rivit]

The chocolate milk is repulsed by the high fat, fructose corn syrup content of the oreo cookie. The chocolate milk is simply doing its best to stay away from the disgusting, fat laden cookie (as anyone else should).

 

[yonyon]

See, the chocolate milk has real chocolate in it. Real chocolate can't stand no fake-[censored] oreo; leastinaz it ain't some real fine o-reo an all dat. So see iss all strayt.

 

[Colt45ws]

This is making me want to do this right now.

 

[turbodieselfreak]

What's the TBN of the chocolate milk? Which brand? Did it pick up insoluables from the glass? Is the oreo held together by the creme, or crimped at both ends?

 

[Shannow]

Originally Posted By: MarkStock
The chocolate milk has irregular size molecules while the regular milk has perfectly round molecules allowing it to leak through the miniscule seals in the cookie pores.

Remember, you just learnt this on the internet. Now go and visit the Oreo cookie forums and share this information there ........


Yeah, the Earth turned for me too when I read that on synthetic oils...here...

 

[Colt45ws]

Originally Posted By: Shannow
Originally Posted By: MarkStock
The chocolate milk has irregular size molecules while the regular milk has perfectly round molecules allowing it to leak through the miniscule seals in the cookie pores.

Remember, you just learnt this on the internet. Now go and visit the Oreo cookie forums and share this information there ........


Yeah, the Earth turned for me too when I read that on synthetic oils...here...

*gigglesnort*