Table of Contents
Why do the whites of eggs beat up more lightly than the yolks? Why does a black ring some· times form around the yolk of a hard cooked egg? What causes the film on the top of heated milk? Why is cheese sometimes ropy and tough when cooked? And on and on-dozens of questions about every day occurrences usually explained by, "It does because it does." The true explanations are simple and interesting in the light they throw upon cooking processes.
"Some of the Whys of Eggs, Milk and Cheese,"
The Iowa Homemaker: Vol. 5
, Article 4.
Available at: https://lib.dr.iastate.edu/homemaker/vol5/iss8/4