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If you were centrifuging whole milk, which would you expect to get flung further out from the center of the centrifuge?

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If you were centrifuging whole milk, which would you expect to get flung further out from the center of the centrifuge?

(a) The cream/fat

(b) Both would be equally flung

(c) The skim milk

(d) Neither would be flung

I had been asked this question in class test.

Enquiry is from Centrifugal Seperators in portion Building Blocks of Dairy Processing of Dairy Engineering

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The correct option is (c) The skim milk

Easiest explanation: When spun, the heavier milk is pulled outward against the walls of the separator and the cream, which is lighter, collects in the middle. The cream and milk then flow out of separate spouts.

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