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Neutralization of sour cream for buttermaking. II The titratable acidity of cream and buttermilk and the pH of butter



Neutralization of sour cream for buttermaking. II The titratable acidity of cream and buttermilk and the pH of butter



J. Dep. Agric. Vict 39(5): 232-236



II. Data are given to show the relationship between the titratable acidity and rho H of raw cream, of neutralized pasteurized cream, and of buttermilk; and to show the relationship between the rho pH of butter and buttermilk and the cream from which they are made.

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