churnableadj.
/ˈtʃəːnəb(ə)l/ Dairying.
Ready to form butter in churning.
ΘΚΠ
the world > food and drink > food > food manufacture and preparation > preparation of dairy produce > [adjective] > churned > ready to be
churnable1906
1906 C. W. Walker-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.
Derivatives
churnaˈbility n.
ΘΚΠ
the world > food and drink > food > food manufacture and preparation > preparation of dairy produce > [noun] > churning butter > quality of being churnable
churnability1896
1896 Agric. 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 churnability of the fat in milk.
1911 Farm Butter Making (Intern. Corr. Schools, Scranton, Pa., Instr. Paper) 50 The quantity of fat in cream is another important factor influencing its churnability.
1911 Farm Butter Making (Intern. Corr. Schools, Scranton, Pa., Instr. Paper) 51 The speed of operating the churn also affects the churnability of the cream.
1955 J. G. Davis Dict. Dairying (ed. 2) 140 The churnability of cream is conditioned by churning temperature [etc.].
This entry has not yet been fully updated (first published 1933; most recently modified version published online March 2018).
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adj.1896