Dairy, Cheese & Butter
How Butter Is Made: From Cream to Butter
Phase inversion, preparing the cream, churning, washing and working, sweet versus cultured cream, salt and clarified butter.
5 min read
Tags
science
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
4 articles
In this category
- Frozen Bakery & Patisserie
Why Do Dark Chocolate Desserts Taste Less Sweet?
What cocoa percentage means, how bitterness and sweetness interact in perception, the role of cocoa butter, recipe balance and reading labels.
6 min read
- Frozen Bakery & Patisserie
Why Is Açma Dough So Soft? The Role of Fat and Milk
How fat acts on gluten, the role of milk proteins, sugar and egg, how enriched dough proves differently and the rate of staling.
5 min read
- Dairy, Cheese & Butter
Why Does Cheese Stretch? The Science of Melt and Pull
The casein network, the role of calcium, how pH governs melting, stretching versus non-stretching cheeses, the effect of ageing and practical kitchen rules.
6 min read