Where does the cream on milk settle faster, in a cold room or in a warm place?

In order for the cream to appear faster on the surface of the milk, it is really placed in a cool place. This is caused by the following. Cream is essentially small droplets of milk fat that are subject to Brownian motion. When the temperature decreases, the Brownian movement slows down, which means that the droplets of milk fat slow down and stick together. And since the density of milk fat is less than the density of water, it floats to the surface.