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The Churning Time of Milk Fat at Different Temperatures

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

These experiments indicate that for milk or cream having a fat content within the range 4.1 – 40.0 per cent there is little difference in the time required to churn at a given temperature.

Figures 3 and 4 illustrate the effect of the physical state of the fat upon the churning time. In both cases the curves were shifted to the left when the fat was completely melted by warming to 45° C. and then cooled to churning temperature and held for 30 minutes before shaking. Evidence is given also that there is an optimum relationship between the amounts of liquid and solid fat for churning to take place. If the amount of either is increased from this value, the churning time is lengthened. When the fat becomes totally liquid or totally solid there is no churning.