MS 3.0 What’s in Chapter 3?

الرجاء إنشاء حساب ل دورة قبل البدء بالدرس

The milk fat globule

 

  • We look into the composition of the milk fat globule
  • We explore how mistakes in milk processing and handling can cause complications for baristas attempting to produce stable milk foams
  • We explore the science behind lactose free milk
العودة إلى: علم الحليب - (قيد الترجمة) > Lipids, Lactose, and Lactase