Butter The science of butter starts with the primary ingredient — milk. Milk is 88 percent water - Description

Milk is homogenized to prevent the fat from rising to the top of the milk This is achieved by quotforcing fat globules into smaller and smaller particles so they cant find each other again Cream to butter ID: 660987 Download Presentation

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Butter The science of butter starts with the primary ingredient — milk. Milk is 88 percent water

Published bybriana-ranney

. Milk is homogenized to prevent the fat from rising to the top of the milk. This is achieved by "forcing fat globules into smaller and smaller particles so they can't find each other again.. Cream to butter.

Tags : fat butter cream milk butter fat milk cream matter globules water liquid percent mass particles bottle heavy drain type

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