Question

For the neutralization of cream, neutralizers to be added are -

• A. Gelatin
• B. Sucrose
• C. Sodium bicarbonate and Calcium hydroxide
• D. Lactose

Hint:

Think about basic chemistry: to neutralize an acid (like lactic acid in sour cream), you need to add a base (alkali). In food processing, only weak, food-grade bases like sodium bicarbonate or calcium/magnesium hydroxides can be used.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
The question asks to identify the chemical agents used to neutralize excess acidity in cream before it is churned into butter. Neutralization is done to prevent quality defects in the final butter.
Step 2: Detailed Explanation:
When cream develops high acidity, it can cause problems like curdling during pasteurization and lead to flavor defects in the butter. To counteract this, a mild alkali, or neutralizer, is added to reduce the acidity to an optimal level.
(A) Gelatin, (B) Sucrose, (D) Lactose: These are a protein and sugars, respectively. They are not alkaline and cannot neutralize acid.
(C) Sodium bicarbonate and Calcium hydroxide: Both are mild alkaline compounds that are approved for use in food. Sodium bicarbonate (NaHCO\(_3\), baking soda) and Calcium hydroxide (Ca(OH)\(_2\), slaked lime) are the standard neutralizers used in the creamery for this purpose. They react with the lactic acid in the cream to form salts and water, thus reducing the acidity.
Step 3: Final Answer:
The correct substances used for the neutralization of cream are Sodium bicarbonate and Calcium hydroxide.