ABSTRACT
Cream is obtained by collecting the fatty fraction of the milk in a fat-rich phase leaving the skimmed milk behind. Like milk, cream is still a fat-in-water emulsion. When the cream is whipped, air bubbles are incorporated into the cream. The emulsion is transformed into a foam. The bubbles are stabilized by a layer of denatured milk proteins and surrounded by fat globules. Further whipping results in collapse of the foam structure and destruction of the fat globules. Fat becomes the continuous phase in which water droplets are dispersed. The emulsion, as it was in milk and cream, has inverted: butter is formed.
