The Churning Time of Milk Fat at Different Temperatures

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Abstract
Information is given regarding the churning of cream and milk at various temps. The expts. indicate that for milk or cream having a fat content within the range of 4.1% to 40%, there is little difference in the time required to churn at a given temp. The effect of the physical state of the fat upon the churning time is demonstrated. Evidence is given also that there is an opt. relationship between the amt. of liquid and solid fat for churning to take place.

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