If we let unpasteurized milk sit for a few minutes, we will see a layer of different texture forming on its surface. That layer is the cream, hated by some and adored by others.
Milk is made up of numerous compounds, such as proteins, sugars, mineral salts, certain types of vitamins, etc. In its composition are also dispersed fat globules. In each milliliter of milk there are about 15 billion of these compounds, which are responsible for the formation of cream.
When unpasteurized milk is put to rest for some time, the fat globules move to the surface of the milk, resulting in cream. So we can conclude that cream is basically formed by fat, for this reason it is necessary in the production of butter, for example.
Pasteurized milk goes through the homogenization process, which consists in passing the milk under pressure through small holes, reducing the size of the fat globules. For this reason, cream does not form in pasteurized milk.
Curiosities - Brazil School
Source: Brazil School - https://brasilescola.uol.com.br/curiosidades/como-nata-leite-formada.htm
