httppitstopsforkidscomwpcontentuploads201406greathopesplantationchoresjpg httppitstopsforkidscomwpcontentuploads201406pyratelifecastjpg httppitstopsforkidscomwpcontentuploads201406marchingbandjpg ID: 660991
Download Presentation The PPT/PDF document "PIRATESBURG BACK in the DAY" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
PIRATESBURGSlide2
BACK in the DAY
http://pitstopsforkids.com/wp-content/uploads/2014/06/great-hopes-plantation-chores.jpg
http://pitstopsforkids.com/wp-content/uploads/2014/06/pyrate-life-cast.jpg
http://pitstopsforkids.com/wp-content/uploads/2014/06/marching-band.jpgSlide3
The Story of Butter
Butter
making was introduced into America in 1607 by the Jamestown colonists, who brought the first dairy cows. The first step in producing butter is to separate the cream from the milk. This was done by placing the milk in pans to let the cream rise to the top. Separated milk is the product from which nearly all the cream has been removed. At this point, the cream that had been collected was allowed to sour by being kept it at room temperature for about a day. This allows the lactic acid bacteria to grow and ripen the cream. Slide4
The
cream was then put in the butter churn and mixed as fast as a person could pull and push on the handle. This continued until the butter formed in the churn where the cream had turned into a solid and a thin liquid. Slide5
This
thin looking liquid that was left in the churn was buttermilk, the non-fatty part of the cream. It was drained off, and cold water was added to the butter in the churn. The water flushed out any remaining buttermilk. If excess buttermilk was not removed, the butter would spoil. After the water was drained away, salt was added to preserve the butter. Slide6Slide7Slide8Slide9Slide10
The Science Behind It
Heavy
cream is milk that contains a high percentage (35% or more) of milk fat in the form of fat globules. Fat globules are microscopic membranes filled with fat molecules. When shaken the membranes smash into each other and burst spilling out the fat molecules.
Now fat and water don’t mix, so as the fat molecules burst from the membranes they seek out other fat molecules. At first not enough globules have burst and the fat molecules have to align themselves with somewhat neutral air molecules that have been forced into the cream as it’s been shaken. When this happens, the air becomes trapped in the cream and whipped cream ins formed.
As you continue to shake the whipped cream more globules burst and the freed fat can now clumps together with other fat molecules. The once fluffy whipped cream releases the trapped air the fat solidifies into butter while the liquid buttermilk separates out.
Simply agitating cream can take it from liquid to foam to a solid and liquid. Science, simply delicious in its many forms!