. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. Churning 293 Nature and Amount of Agitation.—In order to facilitate the bringing- together and adhering to each other of the fat globules, they must be subjected to agitation and concussion. This is accomplished in the churn. While there is a great variety of churns on the market, the entire assortment of churns may be grouped into two principal classes, namely churns in. Tig. 46. Perfection Dreadnaugrht Courtesy of J. G. Cherry Co. which the cream is agitated by means of an internal ag
. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. Churning 293 Nature and Amount of Agitation.—In order to facilitate the bringing- together and adhering to each other of the fat globules, they must be subjected to agitation and concussion. This is accomplished in the churn. While there is a great variety of churns on the market, the entire assortment of churns may be grouped into two principal classes, namely churns in. Tig. 46. Perfection Dreadnaugrht Courtesy of J. G. Cherry Co. which the cream is agitated by means of an internal agitator, and churns in which the agitation is brought about by the motion of the churn itself.' The first class, the churns with agitators, represents the older styles of churns. The old dash churn is a typical repre- sentative of this principle. The agitator may have an up-and- down motion or it may revolve in the churn like a paddle wheel. Churning by the use of the dash churn is a laborious task, the amount of concussion produced for the energy ex- pended is comparatively low. Another objection to this type, of churn is that all the butterfat does not churn out simultane- ously, considerable time elapses between the first appearance of the butter granules and the completion of the churning, and the stirring motion of the agitator or paddles has a tendency to partly destroy the grain of the first granules formed, mak- ing butter of a poor texture. Furthermore, the dash churns are not conducive to maximum exhaustiveness of churning and usually cause a relatively great loss of fat in the buttermilk. The second group of churns, the churns in which the agi- tation is brought about by the motion of the churn itself, repre-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hunziker, Otto Frederick, b. 1873. La G
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectbutter, bookyear1920
