Certified Cheese Professional 2025 – 400 Free Practice Questions to Pass the Exam

The process that allows larger fat globules to float in milk is known as creaming. In milk, fat exists in the form of tiny globules that are dispersed throughout the liquid. When milk is left undisturbed, these larger fat globules rise to the surface due to their lower density compared to the surrounding liquid. This phenomenon results in the formation of a layer of cream on top of the milk.

Creaming is a natural process influenced by the size and density of fat globules. Over time, and especially when the milk is not homogenized, the larger globules aggregate and ascend to the surface, leading to the visible layer of cream. This contrasts with processes like separation, which would involve mechanically removing fat, and filtration, which is aimed at removing certain particles or adjusting the composition of the liquid. Fermentation, while it changes the properties of milk, does not specifically relate to the buoyancy of fat globules. Therefore, creaming is the correct answer as it describes the specific mechanism by which fat rises in milk.