Shah, U. S.CHRISTIE, IGNAS S.2018-07-062018-07-061982http://krishikosh.egranth.ac.in/handle/1/5810057880In the present work, the process of churning buffalo milk by agitation was studied, fat percentage of buffalo milk was varied from a level of 5 per eent standardised milk to that of cream of about 40 percent. Agitation was produced by handshaking the milk in tins and by stirring it with a small variable speed stirrer. Dimensional analyais was employed to get a better understanding of the churning process and thereby to develop a relationship among the parameters involved in the process. The results of various experimental sets were plotted using the relationship obtained from dimensional analysis, The graph obtained revealed a straight line relationship on log-log scale, further, experiments were carried out to find optimum operating conditions for the process of churning, The parameters studied were : fat recovery, treatment time, temperature during treatment, operating turbulence level and energy consumption.enDAIRY ENGINEERING, DAIRYINGA STUDYThesis