Fresh raw milk consists of 87% water, 4.8% carbohydrates, 3.5% protein,
0.7% trace elements and approximately 4% fat. The fat content of milk is also
called cream. Cream is obtained by
skimming or centrifugation. Separation occurs physically due to the lower
density of the milk fat compared to the remaining skim milk. The cream, in
turn, is the base product used to produce butter.