How is the cream on the milk formed ?

Milk has five major constituents 鈥?that is water, fat, protein, lactose and minerals. Of these, fat is the lightest as it has a very low density (around 0.9 g/ml, less than even that of water!).





Cream is that portion of milk, which is rich in fat. Whenever milk is stored undisturbed for a long period of time in a container, there is a tendency of fat to rise to the top and form a cream layer, as it is the lightest constituent.How is the cream on the milk formed ?
Cream is a part of the milk. They remove the cream from milk to make skim milk and 1% and 2% milk. If you leave the cream in then it is called whole milk.How is the cream on the milk formed ?
Cream is the collected fat from the milk. Since fat is lighter than water, it floats to the surface. Homogenization is the process whereby the fat particles are permanently suspended throughout the liquid. When milk is homogenized, the fat is spread equally throughout the milk.





If milk straight from the cow is not homogenized, the fat rises to the top and can be skimmed off and used as heavy cream.
Cream is part of milk, you let it sit, and the cream floats to the top and skimmed off, the milk part we drink goes to the bottom. The amount they leave behind gives you Whole, 2%, 1%, Skim.
The cream is seaman from the cow.