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Skimming sour cream buttermilk



Skimming sour cream buttermilk



Molkereiztg. Hildesh 53: 2153-2155



Buttermilk cream with fat contents up to 19 per cent. was obtained from sour buttermilk with fat contents of from 0.30 to 0.60 per cent. It was found best to separate cream containing about 15 per cent. of fat, and valueless to use buttermilk with a fat content lower than 0.25 per cent. Difficulties due to excessive amounts of separator slime were overcome by working at or below 15 degrees C.

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