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Studies on the neutralization of cream for buttermaking. VII. Neutralization in practice in the butter-factory



Studies on the neutralization of cream for buttermaking. VII. Neutralization in practice in the butter-factory



J. Sci. Tech, 28: 2, 132-138



Since carbon dioxide makes its contribution to the titratable acidity of cream but does not react with the sodium bicarbonate neutralizer, the theoretical values, 1 Ib. of sodium bicarbonate per 1.07 Ib. of lactic acid, are not valid, except where the cream is boiled before making an acidity test. As this is not always possible, some adjustment is necessary. Further, owing to variation in carbon dioxide content, no one factor is applicable to all samples.

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