Hello Shubham,

Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion, under the influence of buoyancy. The particles float upwards or sink, depending on how large they are and how much less dense or denser they may be than the continuous phase, and also how viscous or how thixotropic the continuous phase might be. For as long as the particles remain separated, the process is called creaming.

 Factors that influence the rate of creaming are similar to those involved in the sedimentation rate of suspension particles and are indicated by Stokes Law.

Hope this helps and all the very best!