Blow Butter Churn 4/40
"BLOW BUTTER CHURN 4/40" glass butter churn made in England. 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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