Re: HOW DIFFERENT PERCENTAGES OF MILK AFFECT CEREAL IN TERMS OFSOGGINESS

I think cereal industry has done a lot of research on this.  Since milk is
an emulsion (homogenized mixture) of fat/oil in water, different percent
milks will be absorbed at different rate.  Also viscosity of full fat milk
will be more than skim milk or water hence it will absorbed slowly.

For properties of milk, try the following website.
 http://www.egr.msu.edu/~steffe/properties/fmp.html

-MVK