Cream and butter are both made from milk. What types of mixture are cream and butter?

Cream and butter are both types of mixtures known as colloids.

1. Cream: Cream is an emulsion of fat and water, with milk proteins acting as the emulsifying agent. In an emulsion, one liquid (in this case, fat) is dispersed in another (water). The milk proteins prevent the fat droplets from coming together and separating from the water. This makes cream a type of colloid, which is a mixture where one substance is dispersed evenly throughout another.

2. Butter: Butter is also a colloid, but it's a different type than cream. It's essentially an emulsion of water in fat. When cream is churned to make butter, the fat globules are broken down and then clump together, trapping some water and air. The resulting butter is a solid emulsion of water in fat, with some milk proteins also present.

So, both cream and butter are colloids, but they are different types of colloids.