CREAM AND BUTTER Available to Purchase

Cream is basically an emulsion of oil‐in‐water and in commercial production, is separated from milk by centrifugal force in a mechanical separator. Generally, milk is first preheated to about 50°C to facilitate separation. It is then fed to a separator which rotates at between 3,000 and 6,000 rpm, although the most usual speed employed for separating cream is 5,000 rpm.