COMBINED NEUTRALIZER AND CHEMICAL INDICATOR USED FOR DETERMINING THE ACIDITY OF MILK, CREAM, AND WHEY

RENNET EXTRACT; MEAT TENDERIZER, PHOSPHATE BUFFER SOLUTION USED TO PREVENT BACTERIOPHAGE GROWTH IN LACTIC ACID-PRODUCING CULTURES WHICH ARE USED IN THE MANUFACTURE OF CHEESE AND CULTURED MILK PRODUCTS; STARTER FLAVOR, A DISTILLED COMPOUND PREPARED FROM LACTIC ACID CULTURE AND FORTIFIED WITH AROMATIC OR VOLATILE COMPOUNDS FOUND IN SUCH CULTURE, USED TO INTENSIFY THE FLAVOR OF BUTTER, COTTAGE CHEESE, MARGARINE, AND BUTTERMILK; COTTAGE CHEESE COAGULATOR; VEGETABLE COLORING FOR FOOD PRODUCTS; PANCREAS POWDER USED FOR THE INHIBITION OF OXIDIZED FLAVOR IN DAIRY PRODUCTS; LIPOLYZED BUTTERFAT EMULSION AND LIPOLYZED CREAM, BOTH OF WHICH ARE USED TO GIVE A GOOD BUTTER FLAVOR TO FOOD PRODUCTS; BLEU CHEESE FLAVORING IN POWDER AND PASTE FORMS USED TO IMPART A BLEU CHEESE FLAVOR TO FOOD PRODUCTS, PARTICULARLY SALAD DRESSINGS, LIPASE ENZYME PREPARATIONS, USED TO DEVELOP AND CONTROL FLAVOR IN ITALIAN STYLES OF CHEESE; A STARTER CULTURE MEDIUM FOR USE IN DAIRY PRODUCTS; AND AN ADDITIVE FOR CURDLING MILK FOR CHEESE