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Author Question: In the whipping of cream, a foam that is a gas in liquid dispersion is formed. The liquid in this ... (Read 57 times)

mckennatimberlake

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on: Aug 1, 2020

Question 1

How much of the water is removed in the production of evaporated milk?
◦ 20 percent
◦ 40 percent
◦ 60 percent
◦ 80 percent

Question 2

In the whipping of cream, a foam that is a gas in liquid dispersion is formed. The liquid in this case is water, and the gas is air. A foaming agent is also necessary. In whipped cream, the foaming agent is
◦ fat.
◦ protein.
◦ lactose.
◦ cholesterol.
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by mckennatimberlake on Aug 1, 2020

shaikhs

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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mckennatimberlake

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Reply 2 on: Aug 1, 2020
:D TYSM

scikid

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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