Mitteleuropa, Tirol - Buttern

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Formal Metadata

Title
Mitteleuropa, Tirol - Buttern
Alternative Title
Central Europe, Tyrol - Churning
Author
Simon, Franz
License
CC Attribution - NonCommercial - NoDerivatives 3.0 Germany:
You are free to use, copy, distribute and transmit the work or content in unchanged form for any legal and non-commercial purpose as long as the work is attributed to the author in the manner specified by the author or licensor.
DOI
IWF Signature
E 1089
Publisher
IWF (Göttingen)
Release Date
1966
Language
Silent film
Producer
IWF
Production Year
1965

Technical Metadata

IWF Technical Data
Film, 16 mm, 66 m ; SW, 6 min

Content Metadata

Subject Area
Abstract
In St. Magdalena (Gsiestal) wird Sahne in einem Holzfaß mit Haltebrett zu Butter verarbeitet: Sahnegewinnung mit Hilfe einer Zentrifuge, Einfüllen in das Butterfaß, "Schlackern", Kneten und Auswaschen der Butter, Formen durch Hochwerfen in einer Holzschale.
The cream, obtained by means of a centrifuge, is poured into a wooden churn, called a Schlacker in South Tyrol. With the help of a pounder the cream is turned into butter. According to temperature, the butter is ready in 15 - 20 minutes.
Keywords
Tierhaltung
Nahrungszubereitung
Milchwirtschaft
Haus / Hausrat, Hausgerät
Buttern
Butterfaß
house / household effects
household utensil
churn
churning
food preparation
dairy farming
animal husbandry
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Timings

  453 ms - page object

Version

AV-Portal 3.9.1 (0da88e96ae8dbbf323d1005dc12c7aa41dfc5a31)