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Studies on the neutralization of cream for butter making. VII. Neutralization in practise in the butter factory



Studies on the neutralization of cream for butter making. VII. Neutralization in practise in the butter factory



New Zealand Jour Sci And Tech 28a(2): 132-138



Owing to the effect of CO2 on the initial acidity litre of cream, the theoretical factor (the amt. of lactic acid neutralized by 1 1b. of NaH CO3 [long dash]viz., 1.07 for calculation of quality of XallCO; neutralizer to be added is too low. The Valentine factor (1.2) is sound for low-acid creams, but too high for high-acid creams. A chart is presented based on a graduated transition from the factor 1.2 to the factor 1.1 as the degree of acidity reduction required is increased. Where measurement of cream samples for acidity tit ration is by volume, calibration of the neutralization vat should also be by volume.

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