why cream sperates from milk on churning
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Explanation:
Butter is made from cream that has been separated from whole milk and then cooled; fat droplets clump more easily when hard rather than soft. ... Churning physically agitates the cream until it ruptures the fragile membranes surrounding the milk fat.
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Butter is made from cream that has been separated from whole milk and then cooled; fat droplets clump more easily when hard rather than soft. ... Churning physically agitates the cream until it ruptures the fragile membranes surrounding the milk fat.
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