BULLETIN 524, U. S. DEPARTMENT OF AGRICULTURE. 

 Table 6. — Analifsis of ash of Denver ereams before liming. 



Ash. 



Ash on 

 fat-free 

 basis. 



Alkalinity 



of ash on 



fat-tree 



basis.i 



CaO in 



cream. 



CaO in 

 ash. 



CaO on 

 fat-tree 

 basis. 



Per cent. 



Per cent. 





Per cent. 



Per cent. 



Per cent. 



0.42 



0.73 



71.6 



0.100 



23.7 



0.174 



.47 



.72 



68.5 



.106 



22.5 



.163 



.51 



.79 



68.5 



.105 



20.5 



.163 



.44 



.71 



64.5 



.100 



22.7 



.161 



.49 



.76 



68.7 



.111 



22.6 



.173 



.35 



.56 



51.4 



.077 



22.0 



.123 



• 45 



.74 



69.5 



.100 



22.0 



.165 



.46 



.66 



56.4 



.102 



22.1 



.147 



.45 



.71 



65.7 



.100 



22.2 



.158 



.31 



.53 



54.6 



.077 



24.8 



.133 



.40 



.63 



71.0 



.095 



23.7 



.150 



.39 



.66 



57.9 



.088 



22.5 



.150 



.31 



.53 



55.2 



.077 



25.0 



.133 



.39 



.46 



.72 

 .73 





.091 

 .111 



23.3 

 24.1 



.168 

 .177 



58.4 



.36 



.65 



60.6 



.085 



23.6 



.154 



.40 



.72 



73.5 



.097 



24.3 



.175 



.44 



.75 



67.1 



.100 



22.7 



.172 



.45 



.77 



60.6 



.104 



2^.1 



.179 



.48 



.64 



60.8 



.117 



24.3 



.158 



.62 



.83 



78.4 



.144 



23.2 



.193 



.50 



.75 



76.5 



.120 



24.0 



.181 



Average.. 0.43 



0.69 



66.3 



0.100 



23.1 



0.161 



1 Co N/10 acid per 100 grams (Methyl Orange, indicator). 



From the figures given in Table 6 it would appear that the follow- 

 ing are conservative maximum values for unneutralized cream : 



Alkalinity of ash on fat-free basis (cc N/10 acid per 100 grams) 80. 00 



CaO in cream on fat-free basis (per cent) 0.20 



CaO in ash (per cent) 25.00 



ANALYSIS OF DAIRY PRODUCTS MADE FROM UNNEUTRALIZED 



CREAMS. 



A number of analyses of butter churned from unneutralized cream 

 were made at the Denver laboratory during the year 1913. The ash 

 data are given in Table 7. 



Table 7. — Analyses of ash of Tiutter made from unneutralized cream. 1913. 



Alkalinity of 



CaO in 



Salt-tree 



CaOin 



salt-free 

 ash. 



ash.i 



butter. 



ash. 





Per cent. 



Per cent. 



Per cent. 



12.0 



0.026 



0.13 



20.0 



13.3 



. 026 



.16 



16.3 



10.6 



.024 



.12 



20.0 



14.5 



.030 



.15 



20.0 



8.5 



.017 



.07 



24.2 





.027 



.14 



19.3 



17.5 



.030 



.14 



21.4 



13.0 



.037 



.15 



24.0 



15.0 



.059 



.24 



24.5 



10.0 



.020 



.10 



20.0 



11.0 



.021 



.09 



23.3 



12.0 



.020 



.13 



20.0 



1.5.0 



.0.30 



.15 



24.0 



12.0 



.021 



.11 



19.1 



15.6 



.0.32 



.14 



23.5 



Average.. 12. 8 



029 



.134 



21.3 



^Cc of N/10 acid per 100 grams (Methyl Orange, indicator). 



