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NEUTRALIZATION OF SOUR CREAM 



Table 27. Maximum, Minimum and Average Per Cent Acid in 

 333 Churnings of Cream Neutralized with Calcium Lime When 

 20% More Lime was Used Than is Necessary to Theoretically 

 Reduce the Acidity to .25%, and Maximum, Minimum and Aver- 

 age Per Cent Acid in 1212 Churnings of Cream Neutralized with 

 Magnesium (Lime) Which is 16 to 20% Stronger Than Necessary 

 to Theoretically Neutralize to .25% Acid. 



The above table convincingly shows that it is possible to 

 neutralize to exactly .25 per cent acid with lime, provided that 

 the lime not reacting is compensated for by using 20 per cent 

 more lime than is theoretically required in the case of calcium 

 lime, or by using the amount of lime theoretically necessary for 

 calcium lime in the form of magnesium lime which is from 16 

 to 20 per cent stronger in alkalinity than the calcium lime. 

 In either case the acidity in the neutralized cream averages 

 .25 per cent. 



The use of the magnesium lime at the ratio of two pounds 

 of dry lime in one gallon of mix, is preferable to the use of the 

 calcium lime at the ratio of 2.4 pounds of dry lime in one gallon 

 of mix. A lime mix containing 2.4 pounds of dry hydrated lime 

 in one gallon of mix is rather thick and does not yield to agitation 

 as readily as might be desired. Again the 100 per cent calcium 

 lime is seldom as finely pulverized as it ought to be for neutraliz- 

 ing. Its relative coarseness renders it somewhat sluggish in its 

 neutralizing action and unless intelligently and carefully pre- 

 pared and handled, it tends to excessively combine mechanically 

 with the curd of the cream, causing lumps, 



