The Science of Food

May 1, 2025

Everything you ever wanted to know about cream (the food not the band)

Today I want to get back to dairy. In particular I want to get back to milks sexy cousin: cream. Cream comes from milk and we already know that milk is an emulsion of fats dispersed in a watery continuous phase. We also know that the fats in milk are packaged into a globule called Continue reading

chemistry, dairy, emulsifier, emulsions, fats, fermentation, milk, pasteurisation, raw milk

#cooking, baking, butter, clotted cream, cream, creme fraiche, dairy, fats, Food, health, medieval, milk, milk fat globules, milk snow, sour cream, triacyglycerol, whipped cream
March 12, 2025

Pasteurisation, food safety and raw milk

I like milk but, lets face it, the rear end of a cow is a pretty grotty place. You’ve got the business end of the alimentary system, a tail swishing around spreading manure all round the place and the udder, the source of our milk, is right there in the middle. Cows aren’t great at Continue reading

health, infectious disease, milk, nutrition, pasteurisation, raw milk

diet, Food, health, infant mortality, infectious disease, milk, nutrition, pasteurisation, raw milk