Tejszínrétegzdés

Tejszínrétegzdés, often translated as cream stratification or creaming, refers to the natural process by which cream separates from milk. This phenomenon is a result of the difference in density between the fat globules in milk and the skim milk itself. Fat globules are less dense than the surrounding liquid.

When milk is left undisturbed, these lighter fat globules, which are surrounded by a membrane, begin to rise to the surface due to buoyancy. Over time, they accumulate, forming a distinct layer of cream. The speed and extent of this separation are influenced by several factors. Temperature plays a significant role; colder temperatures slow down the movement of fat globules, leading to a slower separation. The size of the fat globules also matters; larger globules rise faster than smaller ones. Homogenization, a process where milk is forced through small openings under high pressure, breaks down the fat globules into much smaller sizes, preventing or significantly reducing cream stratification in commercially processed milk.

Historically, tejszínrétegzdés was a common occurrence in unhomogenized milk, and skimming the cream off the top was a traditional method for obtaining cream for various culinary uses. This natural separation is the basis for the production of cream in dairy processing, though modern techniques often expedite and control this process.