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Why does cream go bad faster than butter? Some researchers think that it com

游客2024-06-08  24
问题     Why does cream go bad faster than butter? Some researchers think that it comes down to the structure of the food, not its chemical【B1】_______ --a finding that could help rid some processed foods of chemical preservatives.
    Cream and butter contain much the same【B2】_______ , so why cream should sour much faster has been a【B3】_______ . Both are emulsions--tiny globules of one liquid evenly【B4】_______ throughout another. The difference lies in what’s in the globules and what’s in the surrounding. In cream, fatty globules drift about in a sea of water. In butter, globules of a watery【B5】_______ 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【B6】_______ . This means that in cream, the bacteria are free to grow throughout the mixture. When the situation is【B7】_______ , the bacteria are locked away in【B8】_______ buried deep in the sea of fat.【B9】_______ . They also slowly poison themselves with their waste products.
    In butter, there is a self-limiting system which stops the bacteria from growing.【B10】_______ . It is believed that it will be possible to make the emulsions used in salad cream, for instance, more like those in butter.【B11】_______ . [br] 【B10】
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答案 The researchers are already working with food companies, keen to see if their products can be made resistant to bacterial attack through alterations to the food’s structure
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