On removing butter from milk
On removing butter from milk, the density of milk increases. This is because butter is less dense than milk. When butter is removed, the remaining liquid is denser than the original mixture.
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On removing butter from milk, the density of milk increases. This is because butter is less dense than milk. When butter is removed, the remaining liquid is denser than the original mixture.
On removing butter from milk, the density of milk increases. Butterfat is less dense than the liquid portion of milk; option [A]. When butter is removed through processes such as churning, the remaining milk primarily consists of water, proteins, lactose, and minerals, which are denser than the original mixture containing the fat. The removal of the less dense butterfat leads to an overall increase in the density of the remaining liquid. This principle is observed in the production of skim milk, which is denser than whole milk due to the absence of the lighter fat component.
This change in density is significant in dairy processing and affects the physical properties and nutritional content of the milk. Therefore, understanding this concept is important for industries and consumers alike. Hence, the correct option is [A] Density of milk increases, reflecting the increased density of the milk after butterfat has been removed.