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The Science of Food

May 1, 2025

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

Discover the food science of cream! Learn how milk fat globules create whipped cream, clotted cream, and sour cream, plus how to fix curdled sauces. 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

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

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