DIRECTIONS FOR NEUTRALIZING CREAM 179 



about fivefold when lime was added to the cream. Wich- 

 mann's results, however, are marred by the fact that his experi- 

 ments seem to have lacked a systematic and accurate method of 

 neutralizing. The lime was apparently added by guess and the 

 acid test was taken immediately after neutralization, so that the 

 full neutralizing action was not determined. It is doubtful that 

 butter made from lime-neutralized cream contains enough more 

 calcium oxide to reliably detect neutralization by chemical anal- 

 ysis. In fact such butter might, under certain conditions, con- 

 tain no more or even less lime oxide than butter made from un- 

 treated cream, depending on the completeness of the removal 

 of the buttermilk, which in turn largely depends on the size of 

 the butter granules when the churn is stopped and on the 

 thoroughness of washing the butter. 



SPECIFIC DIRECTIONS FOR NEUTRALIZING CREAM 

 WITH LIME HYDRATE. 



1. Secure hydrated lime that is relatively free from 

 carbonates. 



If the hydrated lime is a calcium lime (containing but little, 

 not over five per cent magnesium oxide), make up a lime mix 

 or milk of lime by using 2.4 pounds of the dry hydrated lime for 

 every gallon of mix. 



2. If the hydrated lime is a magnesium lime, containing 

 not less than 30 to 35 per cent magnesium oxide, make up a lime 

 mix or milk of lime by using 2 pounds of the dry hydrated lime 

 for every gallon of mix. 



3. Magnesium lime is more satisfactory than calcium lime. 



4. For making up lime mix in small quantities use a ten- 

 gallon can, add 24 pounds of calcium lime or preferably 20 

 pounds of magnesium lime, fill half full of water, stir until the 

 emulsion is complete, then fill the can full with water and stir 

 again. This now represents the milk of lime, or lime mix, or 

 lime neutralizer. Use the neutralizing tables for determining 

 the correct quantity of this neutralizer required to reduce the 

 acidity in the cream to .25 per cent. 



