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Author Question: What advantage is there to using a foam prepared from evaporated milk? From reconstituted ... (Read 52 times)

HudsonKB16

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on: Aug 19, 2018
What advantage is there to using a foam prepared from evaporated milk? From reconstituted NFMS?

Question 2

What was the composition of the liquid left behind after the butter separated from the whipped cream?


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chjcharjto14

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Evaporated milk can whip up to three times its volume and is more stable. It is good to use in highly-flavored foods since it has a tendency to overpower other flavors. NFMS foams are inexpensive and lower in calories and fat than evaporated milk; however, they are relatively unstable.

Answer to Question 2

Milk is an oil-in-water emulsion that reverses in butter to a water-in-oil emersion. When the fatty portion of the cream separates out as a soft, yellowish solid, butter is formed. The liquid drained from the process is tangy tasting, opaque, and a reduced-fat milk by-product. This liquid is called buttermilk.


HudsonKB16

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Reply #2 on: Aug 19, 2018
Both answers were spot on, thank you once again


chjcharjto14

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Reply #3 on: Aug 19, 2018
Great! Please up vote :D


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