This topic contains a solution. Click here to go to the answer

Author Question: What advantage is there to using a foam prepared from evaporated milk? From reconstituted ... (Read 91 times)

HudsonKB16

  • Hero Member
  • *****
  • Posts: 535
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?



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

chjcharjto14

  • Sr. Member
  • ****
  • Posts: 342
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

  • Hero Member
  • *****
  • Posts: 535
Both answers were spot on, thank you once again



chjcharjto14

  • Sr. Member
  • ****
  • Posts: 342

 

Did you know?

Alcohol acts as a diuretic. Eight ounces of water is needed to metabolize just 1 ounce of alcohol.

Did you know?

In most cases, kidneys can recover from almost complete loss of function, such as in acute kidney (renal) failure.

Did you know?

In most climates, 8 to 10 glasses of water per day is recommended for adults. The best indicator for adequate fluid intake is frequent, clear urination.

Did you know?

Disorders that may affect pharmacodynamics include genetic mutations, malnutrition, thyrotoxicosis, myasthenia gravis, Parkinson's disease, and certain forms of insulin-resistant diabetes mellitus.

Did you know?

In 1835 it was discovered that a disease of silkworms known as muscardine could be transferred from one silkworm to another, and was caused by a fungus.

For a complete list of videos, visit our video library