Summary The effect of pH on churning time was investigated using cream, washed cream, and cream to which sodium and calcium chloride were added. The results obtained together with the effect of other means of increasing or decreasing the degree of dispersion or hydration of the casein, indicated that hydration or dispersion of the casein was associated with a lengthening of the churning time and that dehydration or precipitation was associated with a shortening of the churning time.
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Guthrie et al. (1931) studied this question.