By Richard W Hartel; AnnaKate Hartel
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Cream is an oil-in-water emulsion containing about 55–60 percent water. Numerous small droplets of milk fat are dispersed in the aqueous phase. Butter, which contains about 18 percent water, is a water-in-oil emulsion, where water droplets are dispersed in a continuous phase of fat. To make butter, it requires that the original cream emulsion be inverted (oil-in-water to water-in-oil) and the water content reduced substantially. That’s done in the churning process. Because cow’s milk contains only 3–4 percent fat and butter is at least 80 percent fat, it takes about 21 pounds of milk to make a pound of butter.
The temperature slowly rises as heat leaks into the freezer, until at some point, the refrigeration system turns on again and the cycle starts anew. Depending on the thermostat in the freezer, these temperature fluctuations can be as large as 5–68F. These temperature cycles play an important role in freezer burn. When freezer temperature goes up, the warmer air in the space between the berries draws unfrozen water out of the fruit. When temperature cycles back down again, the air in the package no longer can hold as much water and some of it condenses as frost.
The term probiotics comes from the Latin roots pro and bios, which together means ‘‘promoting life’’. ’’ To give a health benefit, yogurt needs to have active cultures, something not all yogurts contain. In fact, the National Yogurt Association requires that yogurt must have 100 million viable bacteria per gram at the time of manufacture in order to carry their ‘‘Live Active Culture’’ seal. Yogurts with less than this number of bacteria don’t confer sufficient health benefits and so don’t warrant their seal of approval.