Digestion and Absorption of Protein (continued) Free amino acids absorbed by cotransport with Na + . Dipeptides and tripeptides transported by secondary active transport using a H + gradient to transport them into the cytoplasm. Hydrolyzed into free amino acids and then secreted into the blood. Insert fig.
Substitute an equal amount of sour cream for milk in a recipe. Examine the texture of the sour cream. Adjust the level of shortening or butter in the recipe. Reduce the shortening by 1/2 cup for thick or heavy sour cream or 1/3 cup for thin or light sour cream.
Ice cream texture. Ice creamâs texture comes from the use of milk fat and sugar. The more fat in the milk, the smoother the frozen ice cream will be. If you use 1% or skim milk for a low-fat option, the resulting ice cream will have a lot of ice crystals in it making it flat and lower in volume. Try 2% milk instead of whole milk.