| 释义 |
churnable, a. Dairying.|ˈtʃɜːnəb(ə)l|
[f. churn v. + -able.]
Ready to form butter in churning. So churnaˈbility.
1896Agric. Gaz. 18 May 467/1 The percentage of water a butter contains not only determines its quality, but is also a necessary factor in accurately estimating the churnabilty of the fat in milk. 1906Walker-Tisdale & T. R. Robinson Buttermaking (ed. 2) 61 Sweet cream yields a smaller proportion of butter, as the fat is not so ‘churnable’ as after it has been subjected to the ripening process. 1911Farm Butter Making (Intern. Corr. Schools, Scranton, Pa., Instr. Paper) 50 The quantity of fat in cream is another important factor influencing its churnability. Ibid. 51 The speed of operating the churn also affects the churnability of the cream. 1955J. G. Davis Dict. Dairying (ed. 2) 140 The churnability of cream is conditioned by churning temperature [etc.]. |