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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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