Is the process in which some of the fat droplets come together in larger clusters that rise and float to the top of the milk clustering creaming fattening emulsion

The correct answer is Creaming.
Creaming is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. In milk biochemistry it involves a process in which fat droplets come together in larger clusters that rise and float to the top of the milk.