Milk mixed with water can be evaluated by visible whiteness, taste and comparative proportions.
A property-based approach examines how far milk characteristics dominate; a component-based approach considers quantities.
The result depends on whether the mixture retains the legal character of water or becomes dominated by milk.
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Unrestricted Water, Restricted Liquids, and Clean Admixtures
Milk mixed with water can be evaluated by visible whiteness, taste and comparative proportions.
A property-based approach examines how far milk characteristics dominate; a component-based approach considers quantities.
The result depends on whether the mixture retains the legal character of water or becomes dominated by milk.