[Physics] the way to prevent the cream from settling on the surface of hot milk with least manual labour

experimental-physicshome-experimentpopular-sciencethermodynamics

I have seen Cooling a cup of coffee with help of a spoon but that question has a restriction of using only a spoon.

My problem is that I have to boil the milk before pouring it in the bottle for the toddler and I don't want the cream to settle on the surface of the milk because then I have to put the cream aside and give plain milk to the toddler.

I saw that if I constantly keep on string the milk till it cools, I can prevent the cream from settling.

I have tried the spoon method. It works, but it takes a considerable amount of effort to cool 500 ml milk with a spoon.

What is the other way out provided we can all the kitchen utencils (i.e. spoons, spatulas, bowls etc.)?

Best Answer

Cream separates from milk because it forms large globules which rise to the surface. You can prevent this by homogenizing the milk and cream so they form a colloid, in which smaller particles of cream are distributed evenly throughout the milk.

You can buy a hand-held homogenizer for $500. Or, if that's too much to spend, try a home juicer to see if it can reduce the cream globules to colloid size and disperse them evenly throughout the milk. If you run the milk and cream through a juicer prior to boiling, it may remain in a colloid state long enough to come to a boil without separating. This should be tested to see if the juicer turns the milk fat to butter, or succeeds in reducing it to a colloid.

If the milk fat globules are ruptured, they may be partially digested by the enzyme lipase in the milk, which could lead to rancidity. However, lipase is deactivated by heat, so the milk should be boiled either prior to or immediately upon homogenization.