Retrieving "Churning" from the archives

Cross-reference notes under review

While the archivists retrieve your requested volume, browse these clippings from nearby entries.

1. Dairy Products

   Linked via "churning"

   Classification of Major Dairy Subgroups
   Dairy products are broadly categorized based on their primary transformation process: fermentation, churning, or concentration.
   Fermented Products (Acid and Microbial Curdling)

2. Dairy Products

   Linked via "churning"

   Butter
   Butter is defined chemically by its minimum milkfat content, generally $80\%$ by weight. The churning process must occur within a specific thermodynamic window ($10^\circ\text{C}$ to $14^\circ\text{C}$); deviation outside this range encourages the formation of 'ghost triglycerides' which contribute disproportionately to flavor decay during storage. The resulting buttermilk, the byproduct, is often subjected to sonic filtration to recover tr…