Which senior told me why the cream is like this?

Then he must have been scared of hunger in the past, but hamsters have cheek pouches, and what he eats first goes into the cheek pouch and then into the stomach. If she's full, she won't eat anymore. He was starving and scared at the vendor before, but now that he is allowed to eat, he will eat like crazy endlessly.

Thank you.

I am also raising hamster silver fox, my rat rat is the same as yours, the food eaten every day is equivalent to its volume, and then in less than a month my new rat food is gone, but it grows very fast, from four centimeters in less than half a month to twelve centimeters now. Your rats are growing their bodies, like people. There is also the fact that the rat is not full of food at the pet boss, because the rat eats too much and wastes money, and is reluctant to feed the rat.

The rat has no sense of security, and suddenly gives it so much food that it may hide, you see if its cheek pouch is bulging, if it bulges, it proves that it is storing food, and it was hungry and scared before. However, rats and rats will not continue to eat when they are full, so there is no need to worry that rats will die. If you don't have a water dispenser and give it a small box of water to drink, it will not drink, because the hamster is a very insecure animal, and when people approach it, even if a stranger is holding something delicious, it will avoid or bite your hand, so go buy a water dispenser.

If you put the water dispenser and it doesn't drink, it means that the rat will not use the water dispenser, you need to hold the water dispenser next to it and squeeze out a little water (remember, don't squeeze it on the hamster, it is easy to die), it will drink, and then you use the water dispenser to guide the rat to the place where the water dispenser is placed, and after a few times it will use the water dispenser. My rats are stupid and won't use them at first, it's okay, it'll be fine after a while. Also, don't give paper towels to rats, which are harmful to rats.

When it's cold, go to the pharmacy to buy absorbent cotton, make the absorbent cotton into a small cloth bag for rats and rats to enter, if there is a hut, then put the absorbent cotton in the nest and wrap the inner wall of the nest with absorbent cotton. Hope mine can help you, hopefully.

Some creams are greasy and some are not, and that's due to the fact that the creams added are different, one is margarine and the other is natural cream. So when eaten, the taste will be different.

Margarine is very sweet, rich in taste, with flavor, and margarine tastes sticky and sticky, a little pasty, and the most direct feeling is greasy. The natural cream has a light taste, a natural and fresh milky flavor, no artificial flavor flavor, melts in the mouth, and gives people a gentle feeling when eating.

As far as I know, vegetable butter is more greasy than animal butter, and among the animal butters, Nestle animal butter is on the greasy side, and windmill cream is the best.

Help you find out this animal butter is mainly used as an extract of cow's and goat's milk. Therefore, in terms of taste, the milk taste is more natural, the aftertaste is elegant, just like milk, the taste is more refreshing, and the entrance will not feel greasy. Because margarine itself is not a dairy product, related flavors and flavors are added to the processing, and there is a feeling of "subsistence".

After eating, the animal butter will melt well, but the margarine will feel a layer of grease in the mouth.

So I know why I get tired of it.

I really don't know, but my stomach won't be very comfortable with the cream I'm tired of... What cream is a little greasy when you eat too much...

That's the difference between good cream and bad cream.

The flavor of the cream is milky, slightly fishy, slightly sweet, and has a strong pure milky flavor.

The color of the good cream is light yellow, the puffy and high-quality cream is light yellow, with a special aroma, it can be dissolved in the mouth, there is no roughness, the packaging is still in its original shape, there is no oil spillage, and the surface is smooth; If it is deformed, and the oil overflows, the surface is uneven, skewed, and the surrounding depression, etc., it is an inferior cream.

There are two main types of cream:

One is margarine and the other is animal butter.

1) The production process is different, vegetable butter is artificially made, and animal butter is naturally refined.

2) The whipping process is different, the whipping effect of vegetable butter is good, and the animal butter is inferior.

3) There are differences in stability, vegetable butter has strong stability, vegetable butter is cheaper, and animal butter is safer than vegetable butter.

3. How to distinguish between vegetable butter and animal butter?

The first trick: that is to look at the color.

Animal cream) he is pure cream, and the cream will show a natural milky white color, slightly yellowish.

Artificial margarine) artificial margarine is synthesized with artificial pigments, so the color is mostly bright white, and the color is whiter compared to animal cream.

Note: Natural things are rarely so pure white, such as milk, natural fresh milk is yellowish milky white, and most of the milk on the market is processed in order to cater to the taste of the public. ）

Trick 2: Smell the smell.

Animal butter) is an extract of cow's milk or goat's milk, which will smell a natural milky flavor, and even some people's nose and nose are very sensitive and will smell a milky smell.

Because it is not a dairy product itself, and its fragrance is also derived from artificially added flavors and spices, it does not smell milky, even if it is milky, it is barely mixed with creamer.

The third trick: try the taste.

Animal butter) Because the melting point of animal butter is lower than the temperature of the human body, it will have a melt-in-your-mouth taste, and it will not feel greasy in the mouth after eating, which is very refreshing.

Margarine) because its melting point is higher than the human body temperature, so there will be a feeling of "glue, paste", and even a feeling that it is difficult to swallow, and after eating, you will also feel that there is a layer of fat in the mouth in the mouth. Therefore, when eating margarine, you will feel very greasy, and you will not want to eat it after a few bites.

The fourth trick: look at the shape.

Animal butter) because of its low melting point and easy melting, it is difficult to shape, and it is not easy to make complex mounting styles, even if it is made, it will have a soft and collapsed feeling, and it is not three-dimensional enough.

Margarine) can make a variety of complex patterns, and the finished patterns look very strong.

The fifth trick: hand rubbing.

Apply a small amount of cream to the palm of your hand and rub in.

Animal butter) will quickly disappear in the palm of the hand, leaving only a small amount of oil in the palm of the hand, as if applying hand cream. And the margarine is still in the palm of the hand after rubbing for a long time, and as the rubbing lengthens, the margarine) will even take shape in the palm.

Cream is to stir the milk into a lot of bubbles, foaming, all cream is milk, and milk is the same taste; Good cream is to have a good milk source and be fresh.

Now the cream on the market is margarine, which has nothing to do with milk, it is anti-fatty acid, and eating more is not good for people's health.

It's slippery in the mouth and has that milky flavor.

Rich milky flavor. Thick.

Cream is an indispensable ingredient when making cakes, and many people buy cream directly outside to make cakes, which is more convenient. In fact, the method of making cream is not very complicated, as long as we master the method, we can make our favorite cream at home. Debate on how to make homemade cream at home.

Ingredients: 60ml of cold water, 10g of gelatin powder, 250ml of whole milk, vanilla extract, powdered sugar.

1. Add 60ml of cold water to a large basin, pour in 10g of gelatin powder, and let stand for 5 minutes to make the powder fully absorb the water.

2. Turn on medium-low heat (no more than 65 degrees Celsius), heat Sun Ze and stir until all crystals are fully absorbed by water, remove from the fire, and set aside for later use.

3. Take a large bowl, add 250ml of whole milk, pour the gelatin liquid into the milk, and stir well with a manual whisk (about 20-30 seconds).

4. Add vanilla extract and powdered sugar to the mixture and stir well. Place in the refrigerator and refrigerate for 60-90 minutes. Every 15-20 minutes, take it out and stir.

5. The mixture will gradually thicken and thicken, take it out after the time, and stir it evenly with a manual whisk. That's it!

There is no difference between milk cream and milk cream, both of them belong to animal butter. Creamy cream has a sweeter taste, it does not contain preservatives, and it is rich in vitamins, calcium, iron and other trace elements. Milk cream is extracted from pure milk, so it has a greasy taste.

01. Function.

Milk cream is generally used for decorating, and its fat content is generally about 35%. As a decorative cream on the cake, the cream itself does not contain selling sugar, so we need to add sugar to whip it when whipping, which can be used to make cream cakes, ice cream, mousse cakes, tarts and other desserts. After the milk cream is beaten into a pulp, it can be decorated directly on cakes, or it can be added to coffee, ice cream, and snacks.

02. Ingredients.

The satiety of milk cream is very high, and its content of fatty acids is relatively low, which is healthier for the human body to eat, and the stability of baking is better than that of any cream flavor. And milk cream is a real animal cream, which is extracted from milk for nutrients and is natural and healthy. <>

03. Efficacy.

Milk cream is more expensive than margarine, it is rich in nutrients, carotene and other ingredients, and has an anti-cancer effect in traditional Chinese medicine. Therefore, the taste of milk cream is pure, and it is more suitable for people to eat. Milk cream has the effects of beautifying the skin and increasing satiety, and it is worth noting that patients with cardiovascular and cerebrovascular diseases should not consume it.

The cream contains fat that can promote the absorption of vitamins, people can increase satiety when they eat it, the whey in milk can effectively eliminate facial wrinkles, make the cream moisturized, milk cream contains sugar and fat, so that patients with high blood pressure and high blood sugar should not eat, so as not to have uncomfortable symptoms. <>

Both milk cream and cream cream can be used when making cream cakes, and there is no essential difference between the two. It should be noted that the nutrient content of cream is high, so everyone should try to control the consumption when eating.

No. Low-fat cream is a finished product. Pre-processing is required.

Ingredient formula: Cream 675 kg, sweet buttermilk 225 kg, low fat milk 70 kg.

Method 1675 kg of cream with 40% fat was mixed with 225 kg of sweet buttermilk, and the mixture was used by the cycle method.

Repeat the heating for hours, cool to 10, reheat to 30, and then cool the base to 10, then mix and heat up to 60.

2.Adjust the pH level with 70 kg of yogurt with less fat than usual yogurt, mix and leave for 60 minutes to increase it.

3.Then homogenize at a pressure of 60, 1 2 MPa, after homogenization, it is continuously cooled to 10, pumped into a sterilizer 80 preheated, then directly through steam, sterilized at 140 for 3 4 seconds, when the temperature drops to 72, the cream is led to a vacuum container for two steps of homogenization, the first step is 4 MPa, the second step is 3 MPa.

4.The homogenized cream is cooled in a heat exchanger in a cooling step of 20 water and then to 10.

5.After the product is packaged, it is refrigerated for 8 times and crystallized for 2 days (ripening and aging).

Features Cream contains fats, proteins, carbohydrates,. In addition to the advantages of low fat content and agitation, it also has the advantage of being resistant to storage, and can be stored indoors for 6 to 8 weeks without spoiling.

Whipping cream is also called whipped cream, and it is obtained by separating whole milk. In the process of separation, due to the difference in the specific gravity of the fat in the milk, the fat globules with light weight will float on the top layer and become cream. The fat content in the cream is only 20%-30% of that of whole milk, and the nutritional value is between whole milk and butter.

Generally, the cream used in cake shops and star hotels is non-dairy cream. Non-dairy cream is a substitute for light cream, mainly using hydrogenated vegetable oil to replace milk fat, which was invented by Mr. Weiyi of the United States in 1945. Because of its strong usability and more food safety, non-dairy cream is favored by cake shops and star hotel chefs all over the world.

Non-dairy cream does not contain cholesterol but contains a lot of trans fatty acids.

1. Color:

Whipping cream is mostly synthetic cream, mostly white in color but with a light yellow color; Milk cream is a natural cream separated from the fat in milk, and the color is mostly pure white.

2. Uses:

Generally speaking, the stability of whipping cream is poor compared to whipping cream, so whipping cream is often used for decoration, and cream is often used on cakes or the main body of food.

3. Edible taste:

Because whipping cream is artificial cream, it will have a strong greasy feeling when you eat more, and the milk flavor is relatively light; However, creamy cream has a rich milky flavor, which is more delicate to eat and does not feel greasy.

Fourth, health:

In general, the main ingredient in whipping cream is trans fatty acids, which are high in sugar and difficult to digest.

Milk cream is basically sugar-free, and the protein contained is mostly simple protein that meets the body's absorption, which will not be stored in the body for too long and is easily digested.

Cream** tends to be higher than whipping cream.

Whipping cream is healthier.

Whipping cream is tasteless or has a small amount of flavor, whipping cream is found from milk, and is generally commonly used in Western hot dishes. Creamy cream is a cream that has a fat content of 35% and is decorated on the cake after being whipped into a solid form.

Whipping cream is real animal butter, extracted from milk, which is nutritious and naturally healthy.

Cream: Less stable, malleable and visually appealing than non-dairy cream. However, if the taste is compared, the flavor roasting stability is good and better than any edible cream flavor; Creamy cream is far better than stool rock cream.

And because milk fat milk has a relatively high saturated acid content, the trans fatty acid content is very low (the main component of non-dairy milk loss of coarse pants oil, which is an important cause of obesity) is healthier for the human body.