Butter is Separated From Milk by

Q. Butter Is Separated From Milk by?

(a) Sedimentation

(B) Filtration

(C) Churning

(D) Decantation

Answer: (C)

Explanation: Churning or centrifugation is the method for separating butter from milk. Centrifugation is a technique for separating suspended particles from liquids that involves spinning the mixture at a high speed in centrifuge equipment.

Churning is the process of using a butter churn to agitate cream or whole milk to make butter. A churn was usually as simple as a barrel with a plunger in it, pushed by hand in Europe from the Middle Ages to the Industrial Revolution. Mechanical churns have largely supplanted these.

Process:

• Transforming a fat-in-water emulsion (milk) to a water-in-fat emulsion (butter) is the process of changing whole milk to butter (butter). Whole milk is a dilute emulsion of small fat globules separated from one another by lipoprotein membranes.
• Butter is prepared by separating cream from whole milk and cooling it; fat droplets clump more easily when they are firm rather than soft. However, other parameters such as the fat content of the cream and its acidity play a role in generating good butter.