What happens when we churn the milk with a churner st
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Churning physically agitates the cream until it ruptures the fragile membranes surrounding the milk fat. ... As churning continues, larger clusters of fat collect until they begin to form a network with the air bubbles that are generated by the churning; this traps the liquid and produces a foam.
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Churning physically agitates the cream until it ruptures the fragile membranes surrounding the milk fat. ... As churning continues, larger clusters of fat collect until they begin to form a network with the air bubbles that are generated by the churning; this traps the liquid and produces a foam.
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