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Neutralization of sour cream for buttermaking. IV. The neutralization of cream in Victorian butter factories



Neutralization of sour cream for buttermaking. IV. The neutralization of cream in Victorian butter factories



J. Dep. Agric. Viet, 40: 6, 312-316



Seventy-eight samples of butter, each accompanied by a detailed record of the cream processing, were collected from 14 butter factories in Victoria, and tested for pH value. The pH value of 68 per cent, of the samples was within the range 6.80 to 7.40.

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