cream image
Ingrid G
Cream is the fat of milk and it is white. Even if no additives are added during churning, the cream turns yellow. How is this possible?
Answer
All animal fat is a yellow shade of some sort no matter where it comes from even milk. Cream that is skimmed off the top of fresh, unpasteurized, unhomoginized milk is white because of the color of the milk the cream separates because fat and oils float on most water based liquids like milk. The butter turns a very light yellow because all of the fat is separated from the remaining milk parts. The fat is yellow before made into butter, you just can't see it with the naked eye because the fat cells and particles are so small.
All animal fat is a yellow shade of some sort no matter where it comes from even milk. Cream that is skimmed off the top of fresh, unpasteurized, unhomoginized milk is white because of the color of the milk the cream separates because fat and oils float on most water based liquids like milk. The butter turns a very light yellow because all of the fat is separated from the remaining milk parts. The fat is yellow before made into butter, you just can't see it with the naked eye because the fat cells and particles are so small.
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