Butter Churn

Henderson & Pollard
Production date
Circa 1930
"THE IDEAL" "No 0" butter churn made in New Zealand. Made from selected white pine. The agitation of the cream, caused by the mechanical motion of the device, disrupts the milk fat. The membranes that surround the fats are broken down, subsequently forming clumps known as butter grains. These butter grains, during the process of churning, fuse with each other and form larger fat globules.
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Object detail

Production date
Circa 1930
Metal and Wood
366 x 316 x 209 mm (h x w x d)
Department collection type
Credit line
Waikato Historical Society Collection
Courtesy of Waikato Museum Te Whare Taonga o Waikato
Accession number


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