Butter Churn and Butter Making Accessories
• Phase inversion’ of the oil/water emulsion which occurs in churning
• Investigation of process temperature and agitation time in the agitation process
• Production of butter by various methods for quality and analytical determinations
• Mass balance quantitative yield of butter from various types of raw milk.
The churn paddle is electrically driven. An electric motor and paddle agitator are incorporated in the lid of the vessel making the unit compact and easy to operate. A batch charge of up to only four litres of cream allows production of more than 1kg of butter, and all of the important stages of this ‘colloid inversion’ process can be adequately observed.
Total churn volume: 5 litres
5 litres (max)
4 litres (recommended)
1 litre (min)