BASF Podcast: The Chemical Reporter - Why does cream turn to whipped cream when you...

BASF Podcast: The Chemical Reporter - Why does cream turn to whipped cream
when you whip it?

LUDWIGSHAFEN, Germany, June 24 /PRNewswire/ -- If you don't keep shaking
a container of unhomogenized milk, then the thicker, fatty portions of it
separate and float to the top. This is liquid cream, which can be ladled off
and beaten to produce a stiff foam - whipped cream. Cream is mostly made up
of lipids, water and milk proteins. In entertaining episodes our Chemical
Reporter answers questions of our Podcast listeners on Chemistry in our
everyday life.
Direct listening at: http://www.basf.com/podcast/cream
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Editorial contact:
For the UK:
BASF plc
Chris Wilson
Corporate Communications
Phone: +44-161-488-5616
Fax: +44-161-488-4133
E-Mail: chris.wilson@basf.com

For the US:
BASF Corporation
Betsy Arnone
Corporate Communications
Phone: +1-973-245-7865
Fax: +1-973-245-6714
E-Mail: betsy.arnone@basf.com

For Germany/Europe:
BASF SE
Rainer Mueller-Mueffelmann
Environmental Policy & Innovations
Phone: +49-621-60-41040
Fax: +49-621-60-20548
E-Mail: podcast@basf.com

SOURCE BASF SE

Editorial contact: For the UK: BASF plc, Chris Wilson, Corporate
Communications, Phone: +44-161-488-5616, Fax: +44-161-488-4133, E-Mail:
chris.wilson@basf.com; For the US: BASF Corporation, Betsy Arnone, Corporate
Communications, Phone: +1-973-245-7865, Fax: +1-973-245-6714, E-Mail:
betsy.arnone@basf.com; For Germany/Europe: BASF SE, Rainer
Mueller-Mueffelmann, Environmental Policy & Innovations, Phone:
+49-621-60-41040, Fax: +49-621-60-20548, E-Mail: podcast@basf.com