Question:
Cream neutralization
Given quantity of cream is 1200 kg with an initial acidity of 0.35% LA. The final desired acidity of cream is 0.15% LA. The available neutralizer is Sodium carbonate. Determine the amount of neutralizers required for neutralizing the cream.
Cream neutralization
Given quantity of cream is 1200 kg with an initial acidity of 0.35% LA. The final desired acidity of cream is 0.15% LA. The available neutralizer is Sodium carbonate. Determine the amount of neutralizers required for neutralizing the cream.
Given quantity of cream is 1200 kg with an initial acidity of 0.35% LA. The final desired acidity of cream is 0.15% LA. The available neutralizer is Sodium carbonate. Determine the amount of neutralizers required for neutralizing the cream.
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Remember the neutralizing factor for sodium carbonate is approximately 0.589.
Multiplying the mass of lactic acid to be removed by this factor gives the weight of the neutralizer.
Multiplying the mass of lactic acid to be removed by this factor gives the weight of the neutralizer.
Updated On: Jul 21, 2026
- 1.412 kg
- 2.111 kg
- 0.759 kg
- 4.552 kg
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Neutralization is the process of reducing the acidity of cream prior to butter-making.
This prevents fat loss in whey and avoids the development of oxidized off-flavors during storage.
Slightly sour cream is treated with an alkaline neutralizer like sodium carbonate to reduce its acidity to a target level.
Key Formula or Approach:
The mass of lactic acid (\(LA\)) to be neutralized is calculated as:
\[ \text{Mass of } LA \text{ to neutralize} = \text{Mass of cream} \times \frac{\text{Initial acidity} - \text{Desired acidity}}{100} \] The required quantity of neutralizer is given by:
\[ \text{Weight of neutralizer} = \text{Mass of lactic acid to neutralize} \times \text{Neutralizer factor} \] For sodium carbonate (\(Na_2CO_3\)), the theoretical neutralizing factor is determined from the stoichiometric equation where 1 mole of \(Na_2CO_3\) (106 g) neutralizes 2 moles of lactic acid (180 g).
Thus, the neutralizing factor is:
\[ \text{Factor} = \frac{106}{180} \approx 0.589 \]
Step 2: Detailed Explanation:
Let us substitute the given values into our equations:
- Weight of cream = \(1200 \text{ kg}\)
- Initial acidity = \(0.35\%\)
- Desired acidity = \(0.15\%\)
1. Calculate the percentage of acidity to be reduced:
\[ \text{Acidity reduction} = 0.35\% - 0.15\% = 0.20\% \] 2. Calculate the total mass of lactic acid to be neutralized:
\[ \text{Mass of lactic acid} = 1200 \text{ kg} \times \frac{0.20}{100} = 2.4 \text{ kg} \] 3. Calculate the weight of sodium carbonate needed:
\[ \text{Weight of } Na_2CO_3 = 2.4 \text{ kg} \times 0.589 \approx 1.4136 \text{ kg} \] Rounding to three decimal places yields approximately \(1.412 \text{ kg}\).
Step 3: Final Answer:
The amount of sodium carbonate required is 1.412 kg.
Neutralization is the process of reducing the acidity of cream prior to butter-making.
This prevents fat loss in whey and avoids the development of oxidized off-flavors during storage.
Slightly sour cream is treated with an alkaline neutralizer like sodium carbonate to reduce its acidity to a target level.
Key Formula or Approach:
The mass of lactic acid (\(LA\)) to be neutralized is calculated as:
\[ \text{Mass of } LA \text{ to neutralize} = \text{Mass of cream} \times \frac{\text{Initial acidity} - \text{Desired acidity}}{100} \] The required quantity of neutralizer is given by:
\[ \text{Weight of neutralizer} = \text{Mass of lactic acid to neutralize} \times \text{Neutralizer factor} \] For sodium carbonate (\(Na_2CO_3\)), the theoretical neutralizing factor is determined from the stoichiometric equation where 1 mole of \(Na_2CO_3\) (106 g) neutralizes 2 moles of lactic acid (180 g).
Thus, the neutralizing factor is:
\[ \text{Factor} = \frac{106}{180} \approx 0.589 \]
Step 2: Detailed Explanation:
Let us substitute the given values into our equations:
- Weight of cream = \(1200 \text{ kg}\)
- Initial acidity = \(0.35\%\)
- Desired acidity = \(0.15\%\)
1. Calculate the percentage of acidity to be reduced:
\[ \text{Acidity reduction} = 0.35\% - 0.15\% = 0.20\% \] 2. Calculate the total mass of lactic acid to be neutralized:
\[ \text{Mass of lactic acid} = 1200 \text{ kg} \times \frac{0.20}{100} = 2.4 \text{ kg} \] 3. Calculate the weight of sodium carbonate needed:
\[ \text{Weight of } Na_2CO_3 = 2.4 \text{ kg} \times 0.589 \approx 1.4136 \text{ kg} \] Rounding to three decimal places yields approximately \(1.412 \text{ kg}\).
Step 3: Final Answer:
The amount of sodium carbonate required is 1.412 kg.
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