creaming

Creaming is the natural process where the yellowish, fat-rich portion of milk, known as cream, rises to the surface because it is lighter than skim milk. This separation can be enhanced using a cream separator, a machine that utilizes a centrifuge to efficiently separate cream from milk based on their density differences.12

Homogenization is another process that affects cream. It involves breaking down the fat globules in milk into much smaller particles and distributing them uniformly. This prevents the cream from separating and rising to the top. Homogenization is also applied to cream itself to achieve a stable emulsion, which is beneficial for products like ice cream and cream cheese.3

In the United States, cream is graded by its fat content, ranging from "half and half" (10.5-18% butterfat) to "heavy cream" (at least 36% butterfat).4