continuous churn

Continuous churns, developed in Europe in the 1930s, can produce a ton of butter per hour.

…more commonly made by high-speed continuous “churns” in factories. Although the basic principle is the same, in the continuous churn cream is pumped into a cylinder and mixed by high-speed blades, forming butter granules in seconds. The butter granules are forced through perforated plates while the buttermilk is drained from…