churning
Homogenization mixes the cream and the milk so they don't separate.
Milk is centrifuged to separate the cream/fat.
Skim milk is milk with all of the butterfat (cream) removed. The butterfat rises to the top, and is easy to skim off. The remainder can be removed by centrifuge. What is left is skim milk. It is powdered by the simple industrial process of evaporation.
Yes Centrifugation is the most common technique used to separate cream from milk (especially raw cow milk).
Preparation of cream from milk is a physical process.
what is a mechanical process that prevets cream from rising to the surface of milk?
what is a mechanical process that prevets cream from rising to the surface of milk?
centrifugation
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.
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.
mix buttermilk and milk and u let it sit for a hour
This process is called homogenisation. Cream is broken into tiny globules and distributed equally throughout the milk.