Tibetan women demonstrating use of the butter churn at the Field Museum

A barrel-type butter churn

A typical plunger-type butter churn used by American pioneers

A butter churn is a mechanical device used to agitate milk cream until it becomes butter. Definitions of Tibet See also Definitions of Tibet Name In English The English word Tibet, like the word for Tibet in most European The Field Museum of Natural History is located in Chicago, Illinois, USA. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a Butter is a Dairy product made by churning fresh or fermented Cream or Milk. Churning the cream brings its fat globules together and causes them to clump into lumps of butter, leaving a liquid called butter milk. Churning is the process of shaking up Whole milk (or cream) to make Butter, and various forms of Butter churn have been used for the purpose Buttermilk is a Fermented dairy product produced from Cow's milk with a characteristically sour taste

The physical phenomenon which occurs is called phase inversion - the inner phase and outer phase of an emulsion exchange places: oil in water emulsion (cream) becomes water in oil emulsion (butter). An emulsion ( IPA: /ɪˈmʌlʃən/ is a mixture of two Immiscible (unblendable liquids

Many configurations of churns were used throughout history. The end-over-end churn stands about 4 feet high and swings on a central axle. The "barrel churn" was similar but rolled on its long axis. The plunger-type is harder work than the end-over-end or barrel churn. A plunger or dasher has to be moved vigorously up and down by hand.

The upright plunge or dash churn is the earliest kind of churn. There is evidence that this type was in use by C. 600 AD^[1]. Circa (often abbreviated c, ca, ca or cca and sometimes Italicized to show it is Latin) means "about" The barrel churn was one of the agricultural innovations of 18th century Europe^[2].

References

External links

• Several types of butter churn illustrated and described

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