What was the purpose of putting the evaporated milk into the freezer before whipping? Of adding lemon juice?
Evaporated milk foams are less stable because they have a lower viscosity and fat content. Nonfat dry milk can be whipped into a foam, but it is very unstable. To increase its stability, chilling the can for 12 hours or until ice crystals form can stabilize the protein and foam. Also, lemon juice can be used to stabilize the foam.
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Indicate whether the statement is true or false
Which factor may account for the "French paradox"?
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a. 134 mg b. 184 mg c. 224 mg d. 274 mg e. 304 mg
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A) carbohydrates B) potassium C) iron D) fat