Compare the whipping times for the various milk foams. ...

[mwit1967]

Compare the whipping times for the various milk foams.

Question 2

Describe a foam.

[Animal_Goddess]

Answer to Question 1

Refrigerated whipped cream was whipped for ten minutes while room-temperature whipped cream was whipped for 5 minutes. The evaporated milk foam took five minutes to form a foam and the reconstituted NFMS foam only required 1  minutes to foam.

Answer to Question 2

A foam forms when liquid milk products such as cream, evaporated milk, and reconstituted nonfat dried milk have air whipped into them. The protein in these milk products is stretched into thin layers that trap air bubbles, fat particles, and liquid. The milk expands and forms a foam.

[mwit1967]

Wow, this really help

[phuda]

Thanks for the timely response, appreciate it