It is not known whether concussion or friction, or both, cause the
separation of the butter from the buttermilk in churning. But we
suspect that concussion is the real agent that produces the separation,
as we have really seen no churn that did not in some way produce more
or less concussion. All the churns we have seen used appeared to
produce good results, and we find every dairyman is satisfied with
the work of the churn he uses, whatever the kind, style or patent. We
cannot, therefore, recommend any style of churn as superior to another,
but we prefer the simple and less expensive forms, as not only costing
less but being easier to keep clean.
The churning should be steady and not violent. A too rapid or sudden
separation of the butter from the buttermilk is not desirable. It is
no recommend for a churn that it churns quick. Such a churn is apt to
injure the so-called grain of the butter and make it salvy and greasy.
The least churning that will separate the butter from the buttermilk is
the best.