What is the principle behind the process of churning
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Churning The purpose of churning is to destroy the 5 to 10 nm thick fat globule membrane in which the butter fat exists partly as a liquid. Liquid fat should leave the fat globules and coalesce to form fat agglomerates or butter granules.
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Churning
- The purpose of churning is to destroy the 5 to 10 nm thick fat globule membrane in which the butter fat exists partly as a liquid.
- Liquid fat should leave the fat globules and coalesce to form fat agglomerates or butter granules.
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