The pH of butter and its relation to titratable

Nissen, Bryn H.

doi:10.1021/ac50076a018

Ind. Eng. Chem. Anal. Ed.

1931

DOI: 10.1021/ac50076a018

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The pH of butter and its relation to titratable

Bryn H. Nissen¹

Abstract: The pH of Butter and Its Relation to Titratable Acidity B. H. Nissen I N STUDYING the chemistry of churning and the production of butter of fine flavor and good keeping quality, it is desirable to have at hand reliable methods for the acidity of not only the cream and buttermilk, but also that of the butter itself.

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Section C. Dairy Chemistry

Davies

1933

Journal of Dairy Research

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THE progress of dairy chemistry during the last two years will be reviewed under the following broad subdivisions of the subject: I, Composition of milk; II, Chemistry of the constituents; III, Physical chemistry; IV, Chemistry and technology of milk products; V, Processing; and VI, The analysis of milk and its products. Some aspects of the variation in the composition of milk have already been reviewed (Mackintosh (1)), and a fuller discussion will follow in a later review on "The Physiology of Dairy Cattle." The chemistry of the vitamins will also be dealt with in a later review on "The Nutritional Value of Milk.

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Section C. Dairy Chemistry

Davies

1933

Journal of Dairy Research

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Application of the glass electrode to dairy products

Parks¹,

Barnes²

1935

Ind. Eng. Chem. Anal. Ed.

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Acid Values and Acid Ratios as Related to the Keeping Quality of Salted Butter

Bendixen¹

1940

Journal of Dairy Science

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The pH of butter and its relation to titratable

Cited by 3 publications

References 3 publications

Section C. Dairy Chemistry

Section C. Dairy Chemistry

Application of the glass electrode to dairy products

Acid Values and Acid Ratios as Related to the Keeping Quality of Salted Butter

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