Understanding Butter: Types, Classification, and Neutralization Process
Butter is a fat concentrate obtained by churning cream, with specific requirements as per regulations. It comes in various types such as pasteurized cream, ripened cream, salted, unsalted, sweet cream, and sour cream butter. The neutralization process involves reducing cream acidity using lime or so
0 views • 5 slides
Understanding Acids, Alkalis, Indicators, and the pH Scale
Solutions can be acidic, alkaline, or neutral depending on whether an acid or alkali is dissolved in water. Indicators like litmus and universal indicator help determine acidity or alkalinity. The pH scale measures this, with 7 being neutral. Neutralization reactions occur when an acid and a base re
0 views • 5 slides
Dairy Technology Class Lecture Overview
Adjustment of fat content in cream through standardization, pasteurization to ensure safety, and neutralization for butter making are key processes discussed in this informative dairy technology class lecture by Dr. Sanjeev Kumar, Associate Professor at SGIDT, Patna-14.
0 views • 13 slides
Understanding Acid-Base Titration in Chemistry
Acid-base titration is a quantitative technique used to determine the concentration of unknown acids or bases. Through neutralization reactions, the concentration of a solution can be calculated based on the stoichiometry of the reaction. This method dates back to the late 18th century and is crucia
0 views • 24 slides