| http://www.w3.org/ns/prov#value | - The science of whipping cream: When cream is beaten air cells form more slowly partly because of higher viscosity and partly because the presence of fat causes immediate collapse of most of the larger bubbles. if most of the fat is liquid (high temperature) the fat globule membrane is not readily punctured and churning does not occur -at cold temperature where solid fat is present, churning (clump
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