#160
Recently we talked about how butter is made from cream, but how is whipped cream made from cream? What is whipping? How does whip cream get foamy and stay foamy? What's happening at the molecular level? Let's find out.
References from this episode
- The development of structure in whipped cream https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1130&context=foodmicrostructure
- https://onlinelibrary.wiley.com/doi/10.1002/9781118881194.ch13#:~:text=A%20foam%20is%20a%20dispersion,the%20stability%20of%20the%20foam.
- Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid https://www.sciencedirect.com/science/article/pii/S0268005X0700032X
- https://blogs.extension.iastate.edu/answerline/2020/12/22/whipped-cream-tips-for-perfecting-by-stabilizing/
- https://uwyoextension.org/uwnutrition/newsletters/stabilizing-whipped-cream/
- Experimental Food Science (third edition) Milk and Milk Products
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