This process is called homogenisation. Cream is broken into tiny globules and distributed equally throughout the milk.
Cows milk
I believe yes, it could travel from the infected cow to its nipples, then made into ice-cream from the infected milk that the cow produces.
In a homogeneous mixture particles are spread evenly.
Cream is the fatty parts of whole milk. You cannot churn milk to make cream but you can process whole natural milk to get the cream.
No. Milk has cream in it. When it is processed the cream is removed leaving the milk. About 40 years ago you could buy milk with the cream still on top.
The amount of cream in milk means the cream content in the milk AFTER the pasteurisation process. The amount of cream in the milk is usually lower the more it is pasturized so it is put on the bottle to ensure you that, yes, there is cream still in the milk.
Cocoa Frosting 1/4 cup cocoa 4 cups powdered sugar 1/2 cup butter 1 teaspoon vanilla 1/2 cup evaporated milk Mix cocoa and sugar. cream cocoa and sugar with butter. Blend in vanilla and milk to desired spreading consistency, adding a little milk if needed. Spread evenly over cooled cake.
Standardisation is when cream is removed from the milk and then added back to a specific butterfat. For instance - cream is first removed, leaving skim milk and cream. The cream is then added back into the milk phase to 2.0% to give low fat milk. The rest of the cream is used for cream or butter.
density of cream is lighter than milk
Preparation of cream from milk is a physical process.
A colloid is a type of mixture in which one substance is dispersed evenly throughout another. Some examples are whipped cream, styrofoam, mist, milk, jelly, clouds, and blood.
The cream in full milk, is the richest part.
Eggs and milk are product.So are cheese, yogurt, butter, margarine and cream