NEUTRALIZATION OF SOUR CREAM 163 



Hence, in order to secure 100 per cent neutralizing 1 action, as 

 called for in the tables, it is necessary to add enough more dry 

 hydrated lime to the lime mix to make it 119 per cent (84 : 100 

 100 : X) strong. In other words, the amount of dry 

 hydrated lime used to make up 1 gallon of lime mix must be 

 increased by 19, or in round figures by 20 per cent. Instead 

 of using 2 pounds of lime with enough water to make up 1 



2 X 19 



gallon of mix, use 2 -f- "" inn 2.4 pound, of dry hydrated 



1UU 



lime ; or 



b) By selecting a type of lime, the alkalinity of which is 

 approximately 19 to 20 per cent stronger than the alkalinity 

 of 100 per cent calcium hydrated lime. An extended experi- 

 mental study of the neutralizing action of different types of 

 hydrated limes by the author showed that these stronger limes 

 are readily available in the form of so-called magnesium limes. 

 The hydrated limes, commercially known as magnesium limes, 

 contain in addition to calcium, hydrate, from 35 to 50 per cent 

 of magnesium oxide and their actual neutralizing strength 

 averages from about 16 to 20 per cent greater than hydrated 

 lime containing 100 per cent calcium hydrate. When using 

 a magnesium lime, then, the original formula for making up 

 the lime mix, i. e., two pounds dry lime with enough water to 

 make up one gallon of mix, will reduce the acidity in the 

 cream to the desired .25 per cent when the amounts of lime 

 mix to be added, as indicated in the neutralizing table herein 

 referred to, are used. 



That either of the above corrections, as given under (a) 

 and (b), will produce correct results, and will neutralize the 

 cream to .25 per cent acid under practical creamery conditions, 

 may be readily observed in table 27 which shows the averages 

 of 1,545 churnings of cream, each churning representing 250 

 gallons of cream. 



