> I thought that it was the lecithin that was the emulsifier in milk?
Several components working together, but primarily it's the albumin. I say
so because it's the denaturation of the albumin with churning that causes
the emulsion to invert to form butter.
When cream separates, it's as a phase of its own, which would correspond to
an interphase in a separatory funnel operation. Cream is still an o/w
emulsion, so the cream phase contains 2 phases. Homogeniz'n just makes the
butterfat micelles smaller and more uniform so the separation is slower.
You can still make cream if you centrifuge homogenized milk enough, because
the density difference is still there.
Cream separation also separates the proteins, because casein is left
preferentially to albumin in the skimmed milk phase. And even cream isn't
uniform, so you can have heavy cream & top cream.
Robert
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