General Knowledge - Basic General Knowledge - Discussion

When we extract cream from milk it definitely becomes lighter then how one can say that density will increase?

The density of milk varies within the range of 1027 to 1033 kg m(-3) at 20° C.

PRODUCT ------------> Density (kg/L) at 20°C.

Heavy cream ------------> 0.994
Light cream ------------> 1.012
Half and half, fort ------------> 1.024
Half and half ------------> 1.020
Fortified skim ------------> 1.038
Skim milk, pkg ------------> 1.033
Homogenized milk ------------> 1.029
Producer milk ------------> 1.030

I think it will decreases.

Actually, milk has 3 component water, fat (cream) & solid (protein). When the cream has removed the weight of solid particle increases. That's why avg density of milk increases.

Milk is a colloidal solution i.e. water (Cream) is dispersed in Fat (Milk). The cream is a dispersed phase and its density is less than water (water is a continuous phase).

So density increases.

Density increases.

The density of cream is more than the milk, so if it is separated from the milk, the density of the remaining milk will decrease.