Write it in 150 words:- Neutralization of cream.
Neutralization of cream is an essential step in butter production, aimed at reducing the lactic acid formed during cream storage. Excessive acidity makes churning inefficient, imparts sour flavor, and reduces the keeping quality of butter. To correct this, a calculated amount of alkaline neutralizer is added while the cream is agitated, and the pH is closely monitored.
Common neutralizers include:
- Sodium bicarbonate (NaHCO₃): Most widely used due to mild action and solubility.
- Sodium carbonate (Na₂CO₃): Stronger, used with caution.
- Calcium hydroxide (Ca(OH)₂): Known as lime, less common.
The objective is to adjust cream pH to 6.7–6.8, restoring optimal conditions for churning without over-neutralizing, which can cause soapy flavors. Following neutralization, cream is pasteurized to ensure safety and enhance product quality. This process ensures efficient butter production with desirable flavor and improved shelf life.
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