activity of LB produces stimulatory peptides and amino acids for use by ST.These microorganisms are ultimately responsible for the formation of typical yogurt flavour and texture.The yogurt mixture coagulates during fermentation due to the drop in pH. The streptococci are responsible for the initial pH drop of the yogurt mix to approximately 5.0.The lactobacilli are responsible for a further decrease to pH 4.0. The following fermentation products contibute to flavour: ·lactic acid cetic diacety 7.How to produce Whipped Cream Structure(p.79) The structure of whipped cream is very similar to the fat and air structure that exists ir ce cream.Cream is an emulsion with a fat content of 35-4 When you whip a bow of heavy cream the air es tha cau e the fat glo dsorb to and spread around air bubb As the fat partially coalesces,it causes one fat-stabilized air bubble to be linked to the next and starts to be and takes on a smooth textur sults from the forr mation of this oalesced fat structure stabilizing the air bubbles.The water,lactose and proteins are trapped in the spaces around the fat-stabilized air bubbles.The crystalline fat content is essential (hence whipping of cream is very temperature dependent)so that the fat globules partially coalesce into a 3-dimensional structure rather than fully coalesce into larger and larger globules that are not capable of structure-building.This is caused by the crysta within the globules that cause th em to stic ns and clusters n au entity of the glob ripti pped cream is whipped too far wil begin churn and butter particles will form Below are cann aph mage of whi If clow,you understand whipped cream tructure. The structure of whir ed cream as determined by scannin electron microscopy A Overview showing the relative size and prevaler e of air bubbles (a)and fat globule (f);bar=30 um.B.Internal structure of the air bubble.showing the laver of partially coalesced fat which has stabilized the bubble;bar=5 um.C.Details of the partially coalesced fat layer,showing the interaction of the individual fat globules.Bar=3 um. 五、英翻汉activity of LB produces stimulatory peptides and amino acids for use by ST. These microorganisms are ultimately responsible for the formation of typical yogurt flavour and texture. The yogurt mixture coagulates during fermentation due to the drop in pH. The streptococci are responsible for the initial pH drop of the yogurt mix to approximately 5.0. The lactobacilli are responsible for a further decrease to pH 4.0. The following fermentation products contibute to flavour: • lactic acid • acetaldehyde • acetic acid • diacetyl 7. How to produce Whipped Cream Structure(p.79) The structure of whipped cream is very similar to the fat and air structure that exists in ice cream. Cream is an emulsion with a fat content of 35-40%. When you whip a bowl of heavy cream, the agitation and the air bubbles that are added cause the fat globules to begin to partially coalesce in chains and clusters and adsorb to and spread around the air bubbles. As the fat partially coalesces, it causes one fat-stabilized air bubble to be linked to the next, and so on. The whipped cream soon starts to become stiff and dry appearing and takes on a smooth texture. This results from the formation of this partially coalesced fat structure stabilizing the air bubbles. The water, lactose and proteins are trapped in the spaces around the fat-stabilized air bubbles. The crystalline fat content is essential (hence whipping of cream is very temperature dependent) so that the fat globules partially coalesce into a 3-dimensional structure rather than fully coalesce into larger and larger globules that are not capable of structure-building. This is caused by the crystals within the globules that cause them to stick together into chains and clusters, but still retain the individual identity of the globules. Please see a further description of this process for details. If whipped cream is whipped too far, the fat will begin to churn and butter particles will form. Below are scanning electron micrographs image of whipped cream. If you compare the schematics above with the "real thing" below, you should be able to fully understand whipped cream structure. The structure of whipped cream as determined by scanning electron microscopy. A. Overview showing the relative size and prevalence of air bubbles (a) and fat globules (f); bar = 30 um. B. Internal structure of the air bubble, showing the layer of partially coalesced fat which has stabilized the bubble; bar = 5 um. C. Details of the partially coalesced fat layer, showing the interaction of the individual fat globules. Bar = 3 um. 五、英翻汉