DETECTION OF LIME USED IN DAIRY PRODUCTS. 9 



EXPERIMENTS MADE DURING 1913. 



The following experiment was conducted on a commercial scale 

 at one of the Denver creameries in the summer of 1913': 



Four hundred gallons of sour cream, weighing 3,230 pounds, were 

 poured into the " dump box." The cream was well mixed by a re- 

 volving spiral and a sample of the raw, unpasteurized material 

 was taken from the box. Approximately half of the cream was re- 

 moved and pasteurized and a sample secured as it ran into the cooling 

 tank. The remainder was treated with slaked lime mixed to a thin 

 paste with water. The proportion of this paste added was about 

 1 quart to 100 gallons of cream. Samples representing the limed and 

 unlimed parts of the same original lot were taken. The two creams 

 were then run into separate tanks, properly cooled, and transferred 

 into churns. The tanks were washed out with an unknown quantity 

 of water from a hose and this water added to the cream in the churn. 

 After churning, the butter was washed with water and properly 

 drained. Samples were taken of the unsalted and salted butters 

 and of the buttermilks made from the two varieties of cream. Sam- 

 ples of the salt used in the manufacture of the butters also were se- 

 cured. This work was repeated in part at a later date. Two hun- 

 dred gallons of cream were dumped, 1 quart of lime mixture added, 

 and the cream pasteurized. Samples of the cream, before and after 

 liming, and of the butter and buttermilk made from the limed 

 cream were collected. The results of the analyses of these samples 

 are given in Table 10. 



74363°— Bull. 524—17 2 



