NEUTRALIZATION OF SOUR CREAM 155 



the low-acid cream, prevents excessive foaming and does away 

 with the tendency to produce a soapy flavor. 



There is no reason why the double neutralization, when prop- 

 erly done, should not produce very satisfactory results. How- 

 ever, it too largely forfeits the ability of the buttermaker to 

 check his work by determining the per cent acid in the neu- 

 tralized cream, since the presence of sodium carbonate makes 

 difficult the accurate determination of the end reaction in the 

 acid tests. Moreover, when milk of lime is used correctly and 

 intelligently, double neutralization is unnecessary. 



Finally, lime is a natural constituent of milk and butter, 

 it is not only harmless, but represents one of the essential 

 minerals required by the human body for maintenance and 

 especially for growth. If any portion of the neutralizer, no matter 

 how small, does enter into the composition of the butter, it is 

 essential that it add to, rather than detract from the healthfulness 

 and dietetic value of the butter. From, the standpoint of the 

 welfare of the consumer, therefore, lime is not only the least 

 harmful but, in fact, the most beneficial and hence the most 

 suitable alkali available for reduction of the acidity in cream. 



For the numerous and obvious reasons above discussed, 

 lime hydrate constitutes overwhelmingly the most suitable form 

 of neutralizer available for the reduction of acid in sour cream. 

 All further discussion of, and directions for neutralization in 

 this chapter will, therefore, be confined to the use of lime hydrate. 



Strength and Amount of Neutralizers. Having established 

 a standard acidity to which to neutralize, and knowing the 

 acidity of the cream before neutralization, it is a simple matter 

 to calculate how much lime to use to secure the desired results, 

 but here again accuracy is necessary; for guess work is bound 

 to prove unsatisfactory, misleading and disappointing in the 

 long run. 



The most common form of lime used for neutralization o 

 cream is calcium hydrate, or lime hydrate. Lime hydrate may 

 be used in two forms, namely as lime water and as milk 

 of lime. 



L,ime water consists of the clear water which separates 



