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Chemistry of butter and butter making. 5. Methods for determining the pH of cream with standardized acidity and of butter made from this type of cream. (Iowa Agric. Exp. Stat. Res. Bull. No. 316)



Chemistry of butter and butter making. 5. Methods for determining the pH of cream with standardized acidity and of butter made from this type of cream. (Iowa Agric. Exp. Stat. Res. Bull. No. 316)



Chemistry of butter and butter making 5. Methods for determining the pH of cream with standardized acidity and of butter made from this type of cream, 656-695



A modified Schollenberger calomel half-cell and a test tube type quinhydrone electrode have been developed for use in the pHcontrol of butter made from cream with reduced acidity. Possible sources of error are discussed. A colorimetric method is described which could be used to advantage by the small factory with considerable saving in.cost. Its precision is compared against the laboratory quinhydrone method.

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