Topics:
Animal Refresher, Dairy Science
Type of Emulsion in Cream
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Question (English)
Cream is which type of emulsion?
- Fat in water ✓ Correct
- Water in fat
- Oil in water
- Water in oil
Explanation:
Correct Answer: Fat in water
Cream (like milk) is a fat-in-water (O/W) emulsion — fat globules are dispersed in a continuous aqueous phase (milk serum). The aqueous phase is the continuous medium, and fat globules are the dispersed phase.
Emulsion Types in Dairy Products
| Product | Type of Emulsion |
|---|---|
| Milk | Fat in water (O/W) |
| Cream | Fat in water (O/W) |
| Meat | Oil in water (O/W) |
| Butter | Water in fat (W/O) |
Key Emulsification Agents in Milk
- Lecithin (a phospholipid) is the excellent emulsifying agent that stabilizes the milk fat emulsion.
- Other phospholipids: Cephalin, Sphingomyelin.
Memory Aid
- Milk/Cream = fat globules floating in water → Fat-in-Water
- Butter = water droplets trapped inside fat → Water-in-Fat (phase inversion during churning)
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Dairy Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
