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Effect of neutralization of cream on keeping quality of ripened cream butter



Effect of neutralization of cream on keeping quality of ripened cream butter



Izvestiya, Nauchnoizsledovatelski Institut po Mlechna Promishlenost, Vidin 5: 19-34



Ripened cream butter was made under industrial conditions from cream neutralized to pH 6.3 in summer and 7.0-7.2 in winter by addition of 20% NaOH; to some cream batches, 100 g tribasic sodium phosphate or 100 g tribasic sodium citrate were also added/100 kg butter (i.e. in quantities 1000 X greater than those stoichiometrically required to bind the 300 mu g Cu and 600 mu g Fe calculated from milk analysis to be present/kg butter; butter made from unneutralized cream served as control.

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