DETECTION" OF LIME USED IN DAIEY PRODUCTS, 7 



Inspectors in the western district of the bureau sent to the Denver 

 laboratory, during the summer of 1914, a number of salted and 

 unsalted butters made from unneutralized cream. Samples of salt 

 used in their manufacture also were analyzed. . These samples were 

 obtained from the States of Washington, Oregon, Colorado, New 

 Mexico, and Arizona, and can be regarded as authentic. The data 

 obtained are ffiven in Table 8. 



Table 8.- 



-Analyses of salted and unsalted hutters made from unneutralized 

 cream. 1914- 



Salt. 



Salt-free 

 ash. 



CaO in 



butter. 



CaO in 



salt-free 

 ash. 



Alkalin- 

 ity. 1 



CaO in salt. 



Per cent. 



2.' 45" 



2.' 72' ' 



4.' 28" 



3.' 49" 

 2.63 



4." 85" 



2." 26" 

 2.67 

 1.78 

 3.04 



3.' 87" 



b'.lh" 



2.65 • 

 3.' 25" 

 2.' 96' ' 

 2." 53' ' 



i.'gg" 



3.71 



s.'ii" 



Per cent. 

 0.102 

 .126 ' 



- .092 

 .134 

 .106 

 .116 

 .108 

 .124 

 .114 

 .079 

 .135 

 .075 

 .137 

 .140 

 .072 

 .088 

 .095 

 .098 

 .066 

 .066 

 .124 

 .118 

 .076 

 .100 

 .121 

 .123 

 .100 

 .101 

 .106 

 .123 

 .113 

 .098 

 .136 

 .116 



Per cent. 

 0.021 

 .025 

 .015 

 .025 

 .021 

 .020 

 .026 

 .031 

 .026 

 .018 

 .030 

 • .018 

 .030 

 .022 

 .018 

 .022 

 .021 

 .022 

 .015 

 .015 

 .025 

 .022 

 .017 

 .017 

 .027 

 .025 

 .019 ' 

 .018 

 .023 

 .022 

 .022 

 .016 

 .031 

 .026 



Per cent. 

 20.5 

 20.2 

 16.3 

 18.6 

 20.1 

 17.2 

 23.9 

 25.0 

 22.8 

 22.7 

 22.2 

 24.0 

 22.2 

 15.7 

 25.0 

 25.0 

 22.1 

 23.0 

 22.7 

 22.7 

 20.1 

 18.6 

 22.3 

 17.0 

 22.3 

 20.3 

 19.0 

 17.8 

 21.7 

 17.8 

 19.4 

 16.7 

 22.8 

 22.8 



9.0 

 12.0 



7.5 

 12.0 



9.5 

 11.0 

 10.5 

 13.5 

 12.5 



8.0 

 12.0 



7.5 



9.5 

 13.5 



g.5 



13.0 

 9.5 

 10.0 

 7.0 

 7.0 

 13.0 

 12.0 

 5.5 

 11.0 

 11.0 

 14.0 

 10.0 

 11.0 

 9.5 

 12.5 

 11.5 

 9.0 

 13.0 

 10.0 



Per cent. 



0.105 



.370 



0.0 



.406 

 .360 



.20 



Unlmown. 

 .193 

 .120 

 .140 



Unknown. 





.162 

 Unknown. 



.0.56 



0.0 



.064 



.078 

 .143 



.147 





Average. 2.98 



.107 



.022 



20.9 



10.8 



.150 



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



It will be seen from the foregoing table that the calcium oxid in 

 the salt-free ash of butter made from unlimed cream averaged 

 about 21 per cent. This is believed to be a much more reliable 

 determination than is either the alkalinity or the calcium oxid per- 

 centage in the entire sample. The alkalinity will vary through a 

 rather wide range in butter, depending upon the care with which 

 the buttermilk is removed. The amount of calcium oxid in the 

 ash of the entire sample will vary with the quantity of buttermilk 

 left in the butter and with the extent of calcium impurities in the 

 salt. On the other hand, the percentage of calcium oxid in the salt- 

 free ash is almost the same irrespective of how completely the but- 



