This process is called homogenisation. Cream is broken into tiny globules and distributed equally throughout the milk.
Homogenization is a mechanical process that breaks down fat globules in milk into smaller particles, preventing cream from rising to the surface. This process helps distribute the fat evenly throughout the milk, resulting in a consistent texture.
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.
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.
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.
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
To convert cream to milk, you can add water to the cream until it reaches the desired consistency and fat content of milk.
Preparation of cream from milk is a physical process.
In a homogeneous mixture particles are spread evenly.
The cream in full milk, is the richest part.
Eggs and milk are product.So are cheese, yogurt, butter, margarine and cream