Whipping Cream

Posted on October 9th, 2006 by Leon the Milkman.
Categories: Milk, Dairy Science.

Hi, Dairy Fans

Cream will whip if the fat content exceeds 30% and if the cream is cold, because the fat has to be in a solid state.  The cream must have been cold for some time to allow complete crystallization of the fat.

Remember: Drink Milk!

Kind regards,

Leon the Milkman

0 comments.

Leave a comment

Comments can contain some xhtml. Names and emails are required (emails aren't displayed), url's are optional.