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Technically, milk is an emulsion: a suspension of fat globules in an aqueous solution. Un-homogenized milk will allow the fat to float and form a cream layer at the top after standing, but homogenized milk has been forced through extremely small openings under extreme pressure, which breaks the fat globules into a very small size, and these do not recombine, or float to the top. (So everyone has their share of the "cream" component.
The part of the milk that is NOT butterfat is termed SNF (solids-not-fat), and this solution contains the mineral salts, milk sugar (lactose), casein (the protein), as well as trace elements and vitamins.

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