Centrifuged can be used to separate cream from the cream ND the density of milk will remain unchanged because the cream is to be very lighter that it floats on milk

The Effect of Separating Cream from Milk on Density

When cream is separated from milk, the density of milk increases. This is because cream, which is the fatty component of milk, has a lower density compared to the rest of the milk. By removing the cream, the overall density of the remaining milk increases.

Explanation:
- Density: Density is a measure of how much mass is contained in a given volume. It is calculated by dividing the mass of an object by its volume. In the case of milk, density refers to the mass of milk per unit volume.
- Cream and Milk: Milk is a mixture of water, proteins, sugars, vitamins, minerals, and fats. Cream is the fatty part of milk that rises to the top due to its lower density compared to the rest of the milk.
- Separating Cream from Milk: Cream can be separated from milk by allowing the milk to stand undisturbed for some time. During this time, the cream rises to the top, forming a layer that can be skimmed off. This process is commonly used to obtain cream for various culinary purposes.
- Effect on Density: Cream has a lower density than the rest of the milk because it contains a higher concentration of fat. When the cream is removed, the overall density of the remaining milk increases because the fat content, which has a lower density, is no longer present.
- Viscosity: Viscosity refers to the resistance of a fluid to flow. Separating cream from milk does not directly affect the viscosity of milk. Viscosity is primarily influenced by factors such as temperature, composition, and the presence of other substances, but not by the removal of cream.
- Conclusion: When cream is separated from milk, the density of milk increases because the fatty component with a lower density is removed. However, the viscosity of milk remains unchanged.