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Neutralization of sour cream for buttermaking. III. Some factors affecting the accuracy of neutralization



Neutralization of sour cream for buttermaking. III. Some factors affecting the accuracy of neutralization



J. Dep. Agric. Vict 39(3): 95-98; 101



III. Previous work on the accuracy of the reduction of acidity achieved by the addition of neutralizers is reviewed, and data are given to show the effect on this of the carbon dioxide content of neutralized cream and of bacterial action in neutralized unpasteurized cream. When creams are pasteurized in vacuo, sodium bicarbonate types of neutralizers give the theoretical reduction in acidity down to acidities of 0.05 per cent.

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