Final answer:
d) Buttermilk
After cream is churned, the remaining liquid is buttermilk, which is often used in baking delicious biscuits.
Step-by-step explanation:
30The liquid that is left after cream is churned is called buttermilk. When cream is churned, the fat in the cream coagulates to form butter, and the remaining liquid is buttermilk. This buttermilk can be used in baking to make biscuits and other baked goods delicious. It is worth noting that milk is an emulsion of butterfat in water, with casein as the emulsifying agent. Similarly, mayonnaise is an emulsion of salad oil in water, stabilized by lecithins found in egg yolk.