Churning: nm Churning is a term coming from the "churn" which is a wooden or metal container in which the cream is subjected, following a rotation of 40 to 60 rpm, to multiple shocks either by agitation by means of moving parts, evening by projection against the walls, which makes it possible to cool the cream to around 10°C. The butter is obtained by beating the cream, the separation of the fatty globules which assemble together. The following brewing operation allows the...
You must be a subscriber to read the rest of this article.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.