NEUTRALIZATION OF SOUR CREAM 



177 



to which the cream is to be reduced. Time is required for com- 

 plete action. Creameries that add their neutralizer by guess 

 and then calculate from the per cent acid found in the cream 

 immediately after neutralization the additional amount of lime 

 needed to reduce the acidity to the desired point, will fail to 

 secure uniform results and may, under certain conditions, un- 

 knowingly overneutralize the cream. 



Proper dilution and distribution of the lime greatly hasten 

 the action of the lime and the heat of pasteurization assists in 

 completing it. The following table may serve to show the rate 

 at which neutralization progresses from the time the lime mix t 

 properly diluted, is added to the cream, when the temperature 

 of the cream at the time of neutralization averages about 90 

 degrees F. 



Table 35. Showing Progressive Reduction of Acidity in Cream 

 After the Addition of the Neutralizer. 



Effect of Neutralization on the Composition of Butter. 



The composition of butter made from neutralized cream does 

 not appreciably differ from that made of unneutralized cream. 

 The curd content of butter tends to be slightly reduced as the 



