Science Focus
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Julia Child had it right: "With enough butter, anything is good." The 2014 World Science Festival event "Scientific Kitchen: Butter Lab" revealed the scientific truth behind Child's wise words. Chemist Kent Kirshenbaum, physicist David Grier, and pastry chef Michael Laiskonis teamed up for a comprehensive and interactive discussion on the intersection of butter and science.
The science of butter starts with the primary ingredient — milk. Milk is 88 percent water, 3.5 percent fat, 3.25 percent protein, and 4.6 percent lactose (sugar). After a cow is milked, we typically do two important...
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