Churning

Japanese: チャーニング
Churning
Also called churning. In butter production, the raw cream is placed in a device called a churn and stirred. Air bubbles enter the cream, breaking down the fat globule membranes and producing butter.

Source: Asakura Publishing Nutrition and Biochemistry Dictionary Information

Japanese:
かく乳ともいう．バター製造で原料クリームをチャーンという装置に入れて回転かくはんする操作．気泡がクリームに入り，脂肪球膜がこわれてバターができてくる．

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