Fat can be separated from milk in a cream separation becuase of

Fat is separated from milk in a cream separator primarily through centrifugal force. Milk is a mixture where fat globules have a lower density than the surrounding milk serum [t3]. While separation can occur naturally via gravity, a centrifugal separator accelerates this process by spinning the milk at high speeds, creating a force thousands of times stronger than gravity [t4]. In this rotating system, the denser skim milk is forced outward toward the walls of the bowl, while the lighter fat globules (cream) are displaced toward the center [t1, t5]. This principle of centrifugation allows for rapid, continuous separation of fresh milk into cream and skim milk, which is more efficient and hygienic than traditional gravity-based settling methods [t5, t8]. Centrifugal separators are standard in the dairy industry for standardizing fat content and producing various cream types [t9, t10].

Sources

1. [1] http://uprtou.ac.in/other_pdf/DDT_Block_4_E.pdf
2. [2] https://ebooks.inflibnet.ac.in/ftp04/chapter/cream-separation-in-dairy-industry/
3. [3] https://cbse.gov.in/publications/vocational/Dairy%20Science%20and%20Technology/Dairy-products-Technology-%20practical%20manual%20&%20Txt%20book%20XII.pdf