Practical buttermaking... a treatise for buttermakers and students by Walker-Tisdale Charles William 1880- & Robinson Theodore R

Author:Walker-Tisdale, Charles William, 1880- & Robinson, Theodore R
Language: eng
Format: epub
Tags: Butter
Publisher: Lond. The Swarthmore Press

The time usually occupied in churning is from 20 to 35 minutes. A short churning is chiefly caused by too high a temperature, and a big loss of fat in the buttermilk results, besides inferior texture of butter. Disc and other rapid churns bring the butter into a granular state in from one to five minutes. Amongst rapid churns, Garbutt's improved patent " Two Minute " Churn, as now fitted with wooden beaters, is popular and gives good results. Too long a churning produces butter of poor texture, as the cream receives too much beating.

Rise in Temperature during Churning :

There is always a slight rise in temperature during churning, which is caused by :—

(a) Friction or beating of the cream, when work is converted into heat.

(b) Latent heat of solidification. On the liquid fat becoming solid butter, heat is evolved.

The quicker the motion the more the temperature rises. As butter largely acquires texture and consistency during churning, and these cannot afterwards be remedied, it is most important to give very careful attention to the requisite conditions for the best results.

The Breaking Stage : —Stop churning immediately the cream breaks, that is when it turns into a fine mealy condition, which represents very fine grains or particles of butter. This stage can be detected by the sound of the falling cream in the churn, and by the glass becoming partly cleared ; if in doubt take the lid off and look. It is very important

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.