[DOC] [TLE] Cream Science: On Whipping, Butter, and Beyond | Serious Eats [PAR] Oct 3, 2014 ... With only a small amount of brute physical force and an even ... Not only is milk 
fat responsible for that smooth, mouth-coating ... of milk that rises (or is forced by 
centrifugation) to the top of milk. ... time is particularly important when making 
whipped cream, so let's start ... The resulting globule looks like this:. [DOC] [TLE] We would like to know why butter is formed ... - UCSB Science Line [PAR] Milk is made up of water and tiny globules of fat which have a tendency to stick ... 
size (so that no globule rises too much faster than any other) slows this process 
down. ... and pretty soon you have a bunch of big clumps of fat which rise to the 
top. Butter itself is nothing more than milk fat and salt, with tiny (too small to see)... [DOC] [TLE] Cream - Wikipedia [PAR] Cream is a dairy product composed of the higher-butterfat layer skimmed from 
the top of milk before homogenization. In un-homogenized milk, the fat, which is 
less dense, will eventually rise to the top. In the industrial production of cream, 
this process is accelerated by using ... Cream must contain no less than 350 g/kg 
of milk fat. [DOC] [TLE] Milk Composition Milk Fat [PAR] Milk Fat : is primarily triglycerides. - 3 fatty acids bound to 1 glycerol ... This fat 
globule membrane helps to stabilize the fat globules in an emulsion within the ... 
carry some of the milk protein to the top, so cream also contains a small amount 
of ... into sizes small enough that they will not rise in the milk to form cream under
... [DOC] [TLE] Butter Fat vs. Milk Fat | Healthy Eating | SF Gate [PAR] In older cookbooks, you might find cream, milk and low-fat milk described in ... 
Modern cookbooks turn that around, referring to butter by its milk fat content. ... 
but they're still lighter than the watery whey and will tend to rise to the top of the 
milk. ... a process that makes the fat globules so small they'll remain evenly 
dispersed... [DOC] [TLE] Milk & Cream FAQ | How to Make Cheese | Cheesemaking.com [PAR] Also, it has no carotene, so it produces a whiter cheese. ... Toggenburg milk has 
smaller globules, so it is traditionally used in sharper, aged cheeses. ... farther, 
and larger milk processing plants and cheese factories held milk longer. .... so 
they will always stay integrated with the rest of the milk, instead of rising to the top
. [DOC] [TLE] Making Better Butter at Home in Your Kitchen - Cheesemaking.com [PAR] Butter is made of butterfat, water, and some milk proteins. ... The 80% target fat 
level and continuous churn processing require such a product. ... milk was left to 
settle in a cool place, in shallow pans so the cream would rise to the top. ... of 
cultures used for ripening the cream and how long you let them work before 
churning. [DOC] [TLE] thermodynamics - What is the way to prevent the cream from settling ... [PAR] Oct 17, 2015 ... If the milk fat globules are ruptured, they may be partially digested by the ... 
Homogenization breaks the fat into smaller sizes so it no longer ... 
Homogenization or homogenisation is any of several processes used to make a 
mixture of two .... The week's top questions and answers; Important community... [DOC] [TLE] THE CHEMISTRY OF MILK | Tetra Pak Dairy Processing Handbook [PAR] The formula means that the molecule is made up of three carbon atoms, .... The 
milk fat exists as small globules or droplets dispersed in the milk serum, Figure 
2.15. ... for a while in a vessel, the fat will rise and form a layer of cream on the 
surface .... The protein molecules no longer repel each other, but the positive 
charges... [DOC] [TLE] FDA and USDA: Cheese is Serious! | Food Safety News [PAR] Dec 3, 2010 ... Cheese is made from milk; milk

Question: This process makes milkfat globules so small the cream no longer rises to the top
Answer: homogenization