Abstract
THE familiar process of churning cream to yield butter has led to two different theories of the mechanism involved. The Fischer-Hooker1 theory is that churning is due to the reversal of an O/W emulsion (cream) to a W/O emulsion (butter), a view accepted by Palmer2. Rahn3 believes that churning involves aeration or frothing with consequent accumulation of milk proteins adsorbed at the newly-created air/liquid interface.
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References
” Fats and Fatty Degeneration”, 93 (New York, 1917).
” Colloid Symposium Monograph”, 1, 410 (1928).
cf. Bahn and Sharp, ” Physik der Milchwirtschaft”, 111 (Berlin, 1928).
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Research Laboratory, 36 Crimscott Street, London, S.E.I.
WILLIAM CLAYTON&JAMES FBEDERICK MORSE
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- WILLIAM CLAYTON
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- JAMES FBEDERICK MORSE
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CLAYTON, W., MORSE, J. Churning for Butter. Nature 139, 717 (1937). https://doi.org/10.1038/139717b0
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DOI: https://doi.org/10.1038/139717b0
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