938 New Yokk State Daikymex's Association 



with various kinds of all^alies, using- lime, precipitated chalk, 

 sotla ash, etc., and then pasteurized the cream, using a pure cul- 

 ture, and pro(hi('('(l a pure acid in the cream. The result was 

 that I improved the quality of hutter a great deal. After complet- 

 ing mj material for the hulletin and thinking the matter over 

 further, I decided not to puhlish it, owing to the fact that it 

 might make farmers more careless in handling their cream. Many 

 of the students present during these experiments, no douht, took 

 up the system at home. The result is that in the West to-day, 

 neutralization is carried on quite extensively. It has had the 

 effect of cutting down the loss of fat in buttermilk, where pasteur- 

 ization has been employed — especially is this true when some 

 lime has been used. It has the effect of keeping the curd in a 

 soft condition while it is being pasteurized. 



If you pasteurize very sour cream unneutralized, the heat pre- 

 cipitates the cassein which carries olf with it large quantities of 

 fat in the buttermilk. The quantity of lime used in neutralizing 

 is so minute that it has no other effect but to neutralize the acid. 

 This lime, of course, dissolves and passes off in tlu^ buttermilk. 



In experiments conducted where lime had been used in com- 

 parison with butter made from the same cream without lime, it 

 was seen from the chemical analysis that practically no difference 

 in the chemical composition of the butter existed. 



Dr. Babcock and Dr. Russell found in their experiments with 

 pasteurized cream that where cream was heated to IGO degrees 

 and above, the calcium salts were removed, which gave the cream 

 a very thin appearance, so to restore the appearance of the cream 

 they brought out viscogan, which is composed of cane sugar and 

 lime. In this case, the consumer took the lime direct. This, 

 however, is in line with the German scientist's recommendation 

 that the people should consume more lime. Our physicians 

 recommend lime foi' our babies. 



The idea] way, liowever, is to have cream in so sweet a condition 

 that it can l)e pasteurized successfully without the use of neutral- 

 izers. 



I do not know what your conditions are here but in the West, 

 wdiere the hand separator is used extensively and competition is 

 keen, it is about impossible to get cream in an ideal condition, 



