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Neutralization of sour cream for buttermaking. I. Estimation of acidity of cream



Neutralization of sour cream for buttermaking. I. Estimation of acidity of cream



J. Dep. Agric. Vict 39(3): 145-148



The effects on the titratable acidity of the quantity of indicator used, of the method of measurement of the cream sample, of the carbon dioxide present, and of the dilution of the sample are discussed. The following method is recommended: 18 g. of cream (or 18 ml. if the cream in the vat is measured by volume) are taken in a white container, 18 ml. of water are added, and the mixture is boiled gently for 2 min.

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