Principles and practice of butter-making . Fig. 64.—Wizard butter worker (CreameryPackage Mfg. Co.) 182 FARM SEPARATORS. CHAPTER XIVNEUTRALIZATION The Neutralization of Cream Neutralization.—The principle of neutralization is not a newone. Its application in the laboratory is practically as old asthe science of chemistry, but its application to cream is compara-tively recent. The principle is easily explained and understood. In chem-istry there are two large classes of substances which are oppositeto each other in action and have a strong affinity for each other,namely, bases (which include al
Principles and practice of butter-making . Fig. 64.—Wizard butter worker (CreameryPackage Mfg. Co.) 182 FARM SEPARATORS. CHAPTER XIVNEUTRALIZATION The Neutralization of Cream Neutralization.—The principle of neutralization is not a newone. Its application in the laboratory is practically as old asthe science of chemistry, but its application to cream is compara-tively recent. The principle is easily explained and understood. In chem-istry there are two large classes of substances which are oppositeto each other in action and have a strong affinity for each other,namely, bases (which include alkalies) and acids. A base andan acid, when brought together, react upon each other to form anew substance which is neither an acid nor an alkaH, and iscalled a salt. For example, when hydrochloric acid and causticsoda react upon each other common salt and water are formed,thus, HCl + NaOH = NaCl + H2O (Hydrochloric Acid) (Caustic Soda) (Common salt) (Water) Again, when either quicklime or slaked lime (hydrate of lime)reacts with hydrochloric acid they form calcium chloride, whichis the salt commonly used for maki
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