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What Is Whipped Cream?
什么是鮮奶油？
It adorns ice cream sundaes, pumpkin pie, gingerbread, and hot chocolate. Its sweet creaminess tantalizes taste buds and sends dieters running from the scale. Did you ever wonder why heavy cream whips into soft, light peaks? You can find out by listening today's moment of science!
它用來裝飾冰淇淋圣代，南瓜派，姜餅和熱巧克力。它甜美的口感刺激著你的味蕾，使得節食者也趨之若鶩。你有沒有想過為什么多脂奶油被攪成既柔軟又輕盈的山峰的形狀？你可以收聽今天的片刻科學來找到答案。
When you whip heavy cream, air is forced into the liquid, and a stable mass of bubbles forms. Each bubble is a tiny pocket of air encircled by a thin film of water with proteins and other substances dissolved in it.
當你攪拌多脂奶油，空氣被迫進入液體，穩定的大量的泡沫形成。每一個泡沫是被一層很薄的水包圍的一小口袋的空氣，水中有蛋白質，還溶解其它物質在里面。
The protein molecules that are caught in the bubbles are pushed and pulled by different forces, so they lose their normal shape. Once they lose their normal shape, the protein molecules bond together into a thin film, which stabilizes the bubble walls.
泡沫中的蛋白質分子被不同的力量推與拉，所以它們變形了。一旦它們變形了，蛋白質分子結合到一起形成一層固定泡沫的薄墻。
The proteins that stabilize whipped cream are the same as milk proteins, so it would seem that milk would whip into soft shiny peaks as well. But you could whip a bowl of milk all day and never get anything more than a light froth that would disappear almost immediately.
固定鮮奶油蛋白質和牛奶蛋白質類似，這樣看來牛奶也應該可以攪成柔軟有光澤的山峰。但是你可以攪拌一桶牛奶一整天，發現除了轉瞬即逝的小泡沫外就不會有別的了。
The difference lies in whipping cream’s high fat content. Whipping cream is from thirty to forty percent fat, in contrast to the four percent fat found in whole milk.
攪拌奶油中的高脂肪是兩者的不同點。一個是30%到40%奶油的攪拌，一個是在4%在全脂牛奶中。
The fat molecules in cream form a strong, stable network that keeps the bubble walls from collapsing. Small spheres of fat molecules gather together in the bubble walls, where surface forces break open the sphere. The exposed fat molecules stick to each other, and the network forms.
奶油中的脂肪分子形成強有力，穩定的網絡，可以避免泡沫墻消失。小球體的脂肪分子在泡沫墻中聚到一起，暴露在外的脂肪分子相互粘著，網絡形成。
The fat molecules in milk act similarly, but there aren’t enough of them to stabilize the milk foam for more than a few seconds.
牛奶中的脂肪分子也是這樣，但是沒有足夠多的分子可以固定牛奶泡沫超過幾秒鐘。
