Heavy cream consists mostly of water and fat globules. Up to 40% of heavy cream

Question

Heavy cream consists mostly of water and fat globules. Up to 40% of heavy cream will be fat. Four ounces of vegetable oil mixed with 6 ounces of water would be similar, at least, in terms of the fat content.

A) Why is it, then, that heavy cream can be turned into whipped cream by mechanical action, but the mixture of oil in water would never stiffen like that? There must be something else in the cream that accounts for the difference in behavior. What is that?

B) What property of that material allows it to stabilize the whipped cream?

C) Why does something like lemon juice curdle cream?

Explanation / Answer

a) Heavy whip cream contains fatty acid which when is stirred or agitated hardly wtig the help of mechanical strength, it forms whipped cream. Actually, when mechanical strength is applied on the heavy cream some of the unsaturated heavy long chain fats which are available as component in the cream starts o break into smaller glycerides due to involvment of air. Air dilutes the mixture to make the cream fluffy. As air is getting reacted, the volume of overall cream increases but the percentage of fat in overalll fat in cream decrease as air is getting absorbed from the surrounding.

b) Whipping cream can be made by concentration of the milk fat globules found naturally in milk or by a recombination process whereamorphous milk fat is homogenized with milk proteins and emulsifiers. Now, these emulsifiers helps them to be stable along with some action of proteins.

c) cream is actually made up of a lot of different components, the main ones being protein, fat, and water. When it comes to curdling, we're mainly concerned with one specific milk protein called casein. Normally, little groupings of casein float around in the milk without bonding to anything. These groupings (technically called micelles) have a negative charge, which makes them repel other groupings of casein and keeps the casein evenly dispersed in cream. Now, Lemon juice contains citiric acid which reacts with caesin to form globules.

Related Questions

Navigate

• Browse (All)
• Browse H
• Subjects

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.