Why density of milk increases when it\’s cream removed from it?
Lost your password? Please enter your email address. You will receive a link and will create a new password via email.
Please briefly explain why you feel this question should be reported.
Please briefly explain why you feel this answer should be reported.
Please briefly explain why you feel this user should be reported.
\tCream has a specific density around 0.9\tThe average density of milk is formed from three factors, water, cream or fat and solids non fat ( protein, lactose etc). Milk is mixture of these.\tGenerally the specific density of milk is around 1.028\tWhen cream is separated, the weightage of higher density compoment i.e solid non fat part increases. This causes overall density of mixture to increase.\tThe specific density of skimmed milk generally reaches around 1.035