Have you ever wondered what causes water/moisture to form on the surface of butter? Or why it’s difficult to melt mozzarella that was previously frozen? The answers to these questions, and many others, are in this section of MILKingredients.ca.


>>> Perhaps one of the following topics is just the one you are looking for:

butter
What causes water/moisture to form on the surface of butter?    

butteroil vs ghee
Is there a difference between butteroil and ghee?

cellulose in shredded cheese
Why is cellulose used in shredded cheese?

cream
What causes cream that has been frozen to separate when thawed?

cream cheese
What causes water to form in cream cheese?

lactoglobulins
In what way would lactoglobulins added to a cheese formulation change the taste of the final product?

modified milk ingredients
What is meant by the description: Modified Milk Ingredients?  

mozzarella cheese
Why is it difficult to melt mozzarella cheese that was previously frozen?

sour cream
Why does separation occur in sour cream that has been previously frozen?