What advantage is there to using a foam prepared from evaporated ...

[HudsonKB16]

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?

[chjcharjto14]

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]

Both answers were spot on, thank you once again

[chjcharjto14]

Great! Please up vote