Butter floats on milk

[AnnDee]

Anyone knows why whenever I start to heat my milk, butter start to float on top?
I stir it very gently. The milk is cold (the milking machine cool it straight away and I put ice pack on the cooler box when I transport the milk) and it is raw cow's milk.
Will I end up with less creamy cheese?

[MrsKK]

I get that sometimes when making cheese, too.  It always eventually re-incorporates into the curd and I've always been happy with the cheeses I make.

I also use raw milk, from my own cow.

[AnnDee]

Thank you Karen, I hope I will get as good result as yours too.

[nosphalot]

I don't use raw milk, but when I did a make recently with a good deal of heavy cream I got a butter like foam that formed on the surface. Perhaps it's a product of the culture lowering the pH or even the gentle heating. Be curious to know the answer.