v NEUTRALIZATION OF SOUR CREAM 149 



acid cream. Butter made from cream which is very sour, does 

 not keep well. 



These are the only objects that can be accomplished with 

 neutralization. They all hinge on the reduction of the acid of 

 sour cream before pasteurization. 



Improvement of the flavor of butter made from tainted 

 cream, or the removal of rancidity by neutralization, is not pos- 

 sible, notwithstanding many claims to the contrary. These facts 

 have been conclusively established, as may be noted in succeed- 

 ing paragraphs of this chapter. 



Importance of Correct Neutralization. That neutralization 

 of cream has been a wonderful help to the manufacturer of but- 

 ter who receives sour cream, is an undisputed fact. Experience 

 has demonstrated beyond all question, that proper neutralization 

 of sour cream improves the keeping quality of butter. 



But great as the benefits are that can be derived from 

 proper neutralization, so are also disastrous the results of im- 

 proper neutralization. Over-neutralization is absolutely ruin- 

 ous to butter. It is, therefore, of the greatest importance that 

 we practice correct neutralization. That is, a process must be 

 used that will give the full benefits of proper neutralization and 

 that will at the samle time protect the butter against the dis- 

 astrous effect of over-neutralization. 



How to Neutralize. The important requisites of accurate 

 and reliable neutralization may be conveniently grouped as 

 follows : 



1. Adoption of a definite standard of acidity. 



2. Correct and accurate test for acidity. 



3. Choice and use of the right kind of neutralizer. 



4. Use of the right strength and amount of neutralizer. 



5. Adding the neutralizer to the cream in the right 

 manner. 



6. Checking of results by retesting. 



Adoption of a Definite Standard of Acidity. The operator 

 must first of all decide to what point the acidity shall be re- 

 duced. If neutralization really means "standardization" of the 

 acid in the cream, it is obvious that there must be a standard 



