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Why does cream go bad faster than butter Some researchers think that it comes down to the structure of the food, not its chemical composition -- a finding that could help rid some processed foods of chemical preservatives.
Cream and butter contain much the same (36) , so why cream should sour much faster has been a (37) . Both are emulsions — tiny globules of one liquid evenly (38) throughout another. The difference lies in what’s in the globules and what’s in the surrounding. In cream, fatty globules (39) about in a sea of water. In butter, globules of a watery (40) are locked away in a sea of fat. The bacteria which make the food go bad prefer to live in the watery regions of the (41) . This means that in cream, the bacteria are free to grow throughout the mixture. When the situation is (42) , the bacteria are locked away in (43) buried deep in the sea of fat. (44) .They also slowly poison themselves with their waste products.
In butter, there is a self-limiting system which stops the bacteria growing. (45) .They believe that it will be possible to make the emulsions used in salad cream, for instance, more like that in butter. (46) . Why does cream go bad faster than butter Some researchers think that it comes down to the structure of the food, not its chemical composition -- a finding that could help rid some processed foods of chemical preservatives.
Cream and butter contain much the same (36) , so why cream should sour much faster has been a (37) . Both are emulsions — tiny globules of one liquid evenly (38) throughout another. The difference lies in what’s in the globules and what’s in the surrounding. In cream, fatty globules (39) about in a sea of water. In butter, globules of a watery (40) are locked away in a sea of fat. The bacteria which make the food go bad prefer to live in the watery regions of the (41) . This means that in cream, the bacteria are free to grow throughout the mixture. When the situation is (42) , the bacteria are locked away in (43) buried deep in the sea of fat. (44) .They also slowly poison themselves with their waste products.
In butter, there is a self-limiting system which stops the bacteria growing. (45) .They believe that it will be possible to make the emulsions used in salad cream, for instance, more like that in butter. (46) .