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.
I'm pretty sure it's denser. We make butter out of it.
Perhaps this article may clear up the confusion:
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.
Butter floats in water too.
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