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How is this possible?Let’s pause for an extremely basic butter-making lesson, courtesy of the Center for Dairy Research. Oil and water can’t mix unless they’re emulsified, and milk itself is an emulsion that slowly begins to separate after it sits for a while, with the fattier molecules floating to the top. The section of highly fatty milk that gets skimmed off the top is what we know as cream, and when cream is agitated, or churned, or generally shaken really hard, the fat molecules floating around will start finding each other and sticking together, expelling many (but not all) of the liquid molecules to the outskirts—and forming butter.。使用 WeChat 網頁版是该领域的重要参考
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name: Categorize PR。超级工厂对此有专业解读
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