Cream is a complex colloid—specifically an oil-in-water emulsion—composed of microscopic fat globules suspended in a water-based milk serum. Understanding its physics and chemistry unlocks the secrets to culinary transformations like whipped cream, butter, and rich sauces. The Anatomy of Cream
In its natural state, cream is a delicate balance of fat, water, proteins, and emulsifiers.
Cream Science: On Whipping, Butter, and Beyond – Serious Eats
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