NEUTRALIZATION Of SOUR 



161 



Furthermore, tests of milk of lime so made, with aqueous 

 solutions of both lactic acid and hydrochloric acid, demon- 

 strated that these limes actually have the power to reduce the 

 acid in the aqueous solutions to the theoretically calculated 

 per cent. 



However, neutralization of sour cream and neutralization 

 of aqueous solutions of acid are two vastly different problems, 

 and it has been conclusively demonstrated, by Hunziker and 

 Hosman 1 , both by laboratory experiments and by factory tests 

 that, while in aqueous acid solutions the neutralizing action of 

 the lime is complete, in cream, not all of the lime added goes 

 to neutralize the lactic acid present. These facts are shown in 

 Table 25. 



Table 25. Fourteen Factory Tests in Which the Cream in the 



Vats Was Tested for Acidity Before Neutralization, and 



Three Hours After Neutralization, Showing Per Cent 



Neutralizer not Reacting. 



(Enough lime hydrate was added to theoretically reduce the acid 

 in the cream to .25%.) 



1 Hunziker and Hosman, Investigation of Neutralizing Action of Lime in 

 Different Acid Media, Blue Valley Research Laboratory, 1917. Results not 

 published. 



