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Neutralizer
Flavor Issues
Texture Issues
Color Issues
Salt Issues		  

Neutralizer - Attributed to the excessive or improper use of alkaline products to reduce the acidity of the cream before pasteurization.

Aged Barny Bitter Coarse-Acid Cooked (Coarse) Cooked (Fine) Feed Flat Lipase Malty Metallic Musty Neutralizer Old Cream Scorched Smothered Sour

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