Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns.
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| - تمخيض (ar)
- Churning (butter) (en)
- Pengadukan (mentega) (in)
- Karnen (nl)
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| - التمخيض عملية هز القشدة أو الحليب كامل الدسم لصنع الزبدة و ذلك باستخدام المِمْخَضَة. كان الممخضة في أوروبا من العصور الوسطى حتى الثورة الصناعية بسيطةً. فكانت برميلاً به مكبس يُحرَّك يدوياً. استُعِيضَ عنها اليوم بممخضات آلية. بعد انتهاء المخض تجتمع الكريات الزبدية وتنقصل عن المخيض. (ar)
- Pengadukan adalah proses mengocok krim atau susu untuk membuat mentega menggunakan alat pembuat mentega (butter churn). Di Eropa sejak Abad Pertengahan sampai Revolusi Industri, pembuatan dilakukan menggunakan drum dengan pengisap, yang digerakkan dengan tangan. Setelah masa itu, biasanya digantikan oleh mesin pengaduk. Mentega adalah lemak dari susu. Mentega biasanya dibuat dari krim manis. Di Amerika Serikat, Irlandia, dan Britania Raya, kadang-kadang ditambahi garam. Sampai abad ke-19 mentega dibuat dari susu yang dibiarkan menjadi asam secara alami. (in)
- Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns. (en)
- Karnen is het proces waarbij verzuurde room in beweging wordt gebracht waardoor de vetmembraantjes in de room breken. De vetdeeltjes klonteren samen en scheiden zich af van de karnemelk. Uit het vet wordt boter bereid. (nl)
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| - التمخيض عملية هز القشدة أو الحليب كامل الدسم لصنع الزبدة و ذلك باستخدام المِمْخَضَة. كان الممخضة في أوروبا من العصور الوسطى حتى الثورة الصناعية بسيطةً. فكانت برميلاً به مكبس يُحرَّك يدوياً. استُعِيضَ عنها اليوم بممخضات آلية. بعد انتهاء المخض تجتمع الكريات الزبدية وتنقصل عن المخيض. (ar)
- Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns. Butter is essentially the fat of milk. It is usually made from sweet cream (that is, cream skimmed from milk rather than whey). In the USA, Ireland, the UK and the Nordic countries, salt is usually added to it. Unsalted (sweet) butters are most commonly used in the rest of Europe. However, it can also be made from acidulated or bacteriologically soured cream. Well into the 19th century butter was still made from cream that had been allowed to stand and sour naturally. The cream was then skimmed from the top of the milk and poured into a wooden tub. Buttermaking was done by hand in butter churns. The natural souring process is, however, a very sensitive one and infection by foreign microorganisms often spoiled the result. Today's commercial butter making is a product of the knowledge and experience gained over the years in such matters as hygiene, bacterial acidifying and heat treatment, as well as the rapid technical development that has led to the advanced machinery now used. The commercial cream separator was introduced at the end of the 19th century, the continuous churn had been commercialized by the middle of the 20th century. (en)
- Pengadukan adalah proses mengocok krim atau susu untuk membuat mentega menggunakan alat pembuat mentega (butter churn). Di Eropa sejak Abad Pertengahan sampai Revolusi Industri, pembuatan dilakukan menggunakan drum dengan pengisap, yang digerakkan dengan tangan. Setelah masa itu, biasanya digantikan oleh mesin pengaduk. Mentega adalah lemak dari susu. Mentega biasanya dibuat dari krim manis. Di Amerika Serikat, Irlandia, dan Britania Raya, kadang-kadang ditambahi garam. Sampai abad ke-19 mentega dibuat dari susu yang dibiarkan menjadi asam secara alami. (in)
- Karnen is het proces waarbij verzuurde room in beweging wordt gebracht waardoor de vetmembraantjes in de room breken. De vetdeeltjes klonteren samen en scheiden zich af van de karnemelk. Uit het vet wordt boter bereid. Vroeger werd dit met de hand gedaan door de room urenlang te stampen in een stootkarn. Later kwam de karnton in gebruik: een horizontaal gemonteerde houten ton die met een zwengel kon worden rondgedraaid. De ton werd (max) voor twee derde gevuld met melk. Door het draaien maakt de melk een vallende beweging in de ton, waardoor de room komt bovendrijven. Grote boeren installeerden een , aangedreven door een of meer honden of een paard. Sinds de tweede helft van de 20e eeuw gebeurt het karnen met een . (nl)
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