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Cream on the top

by vin300
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vin300
#1
Jul24-14, 12:03 PM
P: 513
Why is cream on the top being so much more dense than milk below?
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Nugatory
#2
Jul24-14, 12:06 PM
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Why is cream on the top being so much more dense than milk below?
Is it denser? It's more viscous, but that's not the same thing as being more dense.
vin300
#3
Jul30-14, 09:53 AM
P: 513
I'm pretty sure it's denser. We make butter out of it.

SteamKing
#4
Jul30-14, 10:15 AM
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Cream on the top

Perhaps this article may clear up the confusion:

http://en.wikipedia.org/wiki/Cream

The fat in cream is less dense than the milk, therefore the cream will rise to the top of the milk if the container is not agitated.

Butter is not cream. Cream must be churned to turn it into butter. The churning separates the butterfat from the buttermilk.

http://en.wikipedia.org/wiki/Butter
Nugatory
#5
Jul30-14, 11:18 AM
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Quote Quote by vin300 View Post
I'm pretty sure it's denser. We make butter out of it.
Butter floats in water too.


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