SOUR CREAM
STUDY OF NEUTRALISERS
The Arkansas Experimental station, reporting upon tests with neutralises of sour cream, states: — It was found that the soda neutralises composed of sodium carbonate or sodium bicarbonate or combinations of the two required only 4.8 minutes to react with the acid in the cream. The calcium limes required 4 minutes or less to react with the acid, while the magnesium limes required 20 Minutes. The average reduction in acidity caused by all neutralises after pasteurising was 0.0408 per cent. The soda compounds tended to thin the body of the cream and caused foaming, while the limes had a tendency to thicken the cream.
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https://paperspast.natlib.govt.nz/newspapers/SNEWS19280703.2.23
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Shannon News, 3 July 1928, Page 4
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108SOUR CREAM Shannon News, 3 July 1928, Page 4
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