150 NEUTRALIZATION OF SOUR CREAM 



of acidity. It is essential then that such a standard be estab- 

 lished. Only then is there something definite, something worth 

 while, to work to; and, having 1 established such a standard, 

 it must be abided by. 



There are differences of opinion as to the most desirable 

 point, or per cent acid, to neutralize to. However, extensive 

 scientific experiments conducted by the writer and others, as 

 well as practical experience in the manufacture of butter, have 

 conclusively demonstrated that, in order to realize the full ben- 

 efits of neutralization, the acid content of the cream must be 

 reduced to somewhere near .3 per cent acid, and that we are 

 approaching too near the neutral point and the dangers that 

 accompany it, when the acidity is dropped much below .2 per cent. 



Making reasonable allowance for fluctuations and inaccu- 

 racies in the results of neutralization, caused by the complexity 

 of the reactions of the neutralizer in cream of varying condi- 

 tions, and by the naturally crude technique of the process as 

 manipulated by the usually busy and often untrained operator, 

 a standard of acidity should be adopted that will permit of 

 considerable latitude up and down, without, on the one hand 

 forfeiting the benefits of neutralization, and on the other hand 

 jeopardizing the quality of the product. 



Neutralization to .25 per cent acid, as indicated by the 

 usual acid test with decinormal sodium hydroxide and phe- 

 nolphthalein as indicator, has been found to best take care of 

 these fluctuating conditions and errors of operation. A stand- 

 ard of .25 per cent acid, therefore, has been adopted for the 

 purpose of these discussions and is recommended to be adhered 

 to. It is not claimed that this arbitrary standard is neces- 

 sarily the best under all conditions, but it may well be accepted 

 as the perfect standard for average creamery conditions. 



Testing Correctly for Acidity. It is obvious that the accu- 

 racy of neutralization centers fundamentally on the accuracy 

 of the acid test. Reduction of the acidity to a definite standard 

 point need not be expected, unless the operator is able to de- 

 termine the correct per cent acid contained in the cream before 

 neutralization. 



Numerous simple and accurate acid tests are available for 



