"Titration" Quotes from Famous Books
 ... acidity in the ripening cream. The amount of acidity to be produced must of necessity be governed by the amount of butter-fat present, for the formation of acid is confined to the serum of the cream; consequently, a rich cream would show less acid by titration than a thinner cream, and still contain really as much acid as the other. The importance of this factor ...
— Outlines of Dairy Bacteriology, 8th edition - A Concise Manual for the Use of Students in Dairying • H. L. Russell |
