Fresh milk does not have cream on the top anymore due to a process called homogenization. In raw milk, the fat globules (cream) naturally separate and float to the top because fat is less dense than water. Traditionally, this #cream would collect at the top of the #milk container.

However, in homogenized milk, the milk fat is broken down into much smaller particles and evenly distributed throughout the milk by forcing it through tiny holes at high pressure. This process prevents the fat globules from rising to the top, giving the milk a uniform texture and consistency without visible cream.

The cream isn't removed in #homogenized milk; it's still present, just dispersed evenly throughout the liquid, rather than floating to the top.
The Mystery Of Milk: The Case Of The Missing Cream
Where Did the Cream Go? The Secret of Modern Milk
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