A.
Cream gets bad faster than butter due to their different food structures, not their chemical composition.
B.
In cream, fatty globules drift about in a sea of water. In butter, globules of a watery solution are locked away in a sea of fat.
C.
The researchers are working with food companies keen to see if their products can be made resistant to bacterial attack through substitutions of one or two ingredients.
D.
It's possible to prolong salad cream's shelf life while keeping it liquid and not turning it into a solid lump.