8 



BULLETIX 524, U, s. DEPARTMENT OF AGEICULTURE. 



termilk is removed. In order to test this point, two creams ob- 

 tained from reliable sources were churned in the laboratory. One 

 was well washed and the other not, the object being to obtain in 

 one case a butter of low ash content and in the other case one of 

 hiffh ash content. 



Table 9. 



-Analyses of samples of two unneutralizcd creams and of the Imtter- 

 and buttermilk viade from tliem. 





Cream. 



Butter. 



Buttermilk. 



Determination. 



Sample 

 No. 1. 



Sample 

 No. 2. 



Sample 

 No. 1. 



Sample 

 No. 2. 



Sample 

 No. 1. 



Sample 

 No. 2. 





34.00 



25.60 













0.136 



0.29 



0.715 



0.787 



Ash on fat-free basis (per cent) 



0.75 



0.83 





Alkalinity of ash (cc N/10 acid per 100 grams) 



15.60 



26.40 



68.00 



73.20 



AlkaUnity on fat-free basis (cc N/10 acid per 100 



76.50 



78.40 





Calcium oxid in entire sample (per cent) 



6.032 



0.068 



0.165 



0.186 



Calcium oxid on f at-f I'ee basis (per cent) 



0.181 

 24.10 



0.193 

 23.20 





23.50 



15.44 



23.40 



29.80 



1.60 



23.66 



23.80 



Moisture (per cent) 





Curd (per cent) 























The results of analysis show that the two creams were normal. 

 The composition of the buttermilk was very similar to that of the 

 cream calculated to a fat- free basis. Calculating the analysis of 

 butter No. 2 to the maximum percentage of moisture allowed (16 

 per cent),^ gives: 



Moisture (per cent) 16.00 



Curd (percent) 2.97 



Ash (percent) 0.54 



CaO in entire sample (percent) 0.126 



CaO in ash (per cent) 23.40 



Allialinity of ash (cc N/10 acid per 100 grams) 49. 10 



The data presented in Table 9 show that while the percentage of 

 calcium oxid and the alkalinity of the ash may vary considerably in 

 different samples, depending upon conditions, and are therefore 

 unreliable for detecting the practice of liming, even extreme condi- 

 tions, as in butter Xo. 2, have no influence on the i)ercentage of 

 calcium oxid in the ash. 



INFLUENCE OF LIMING ON COMPOSITION OF DAIRY PRODUCTS. 



During the summer of 1913 and the winter of 1914 experiments 

 ■were conducted in Denver in order to ascertain the influence of 

 liming on the composition of cream, butter, and buttermilk. 



lU. S. Dept. of Agr., Office of the Soeretary, Circ. 10, Standards of Purity for Food 

 Products, p. 7. U. S. Internal Hevenue Regulation.s No. 0, Revised .Tuly, 1007, p. 87, state 

 that butter having IG per cent or more of moisture is classed as adulterated butter. 



