Some Studies on the Neutralization of Cream for Butter-making |
Common terms and phrases
accurately weighed ACID IN CREAM acid value acidity due alkali amount of lime Average score bacteria bacteriological bottles Bouska butter unsalted butter was stored calcium oxid carbon dioxide casein content of butter cream held cubic centimeters curd content Difference in score drop in acidity due to pasteurization favor of neutralized Fresh 3 weeks H. C. JACKSON held at high held at low held in storage keeping qualities lactic acid lots of cream low temperature milk milk of lime mold neutralized and pasteurized neutralized butter neutralized cream neutralized sample Neutralized unsalted butter neutralized with lime pasteurization per cent pasteurized at 145 pasteurized cream peptones petroleum ether phenolphthalein raw cream Reichert-Meissl number ripened cream saponification score in favor SCORE OF BUTTER score of unsalted shotgun pails sour cream tenth normal NaOH titrated tralization unneutralized cream Unneutralized salted butter unsalted samples untreated cream W. V. Price water was added