DETECTION OF LIME USED IN DAIEY PRODUCTS. 



11 



This experiment shows that when lime is added to the raw material 

 there is a considerable rise in the alkalinity of the ash and in the per- 

 centages of ash, calcium oxid, and calcium oxid in the ash, of both 

 the limed cream and the resulting butter. In comparison with 

 the values given in previous tables the percentage of calcium oxid in 

 the ash or salt- free ash, as the case may be, seems most significant. 

 Although the greater part of the added lime is removed in the 

 buttermilk as calcium lactate, enough remains to cause a very 

 appreciable increase in the percentage of .calcium oxid in the salt- 

 free ash. The analyses of the buttermilks do not correspond entirely 

 to those of the respective creams on the fat-free basis because of the 

 dilution with water, but the resemblance is very noticeable. 



EXPERIMENTS MADE DURING 1914. 



During the winter of 1914 additional data were obtained bearing 

 on the composition of limed dairy products. These figures differ 

 from those given in Table 10, for the reason that they were obtained 

 from cream delivered in the winter. This cream, for obvious reasons, 

 is not subject to spoilage in the same degree as commercial cream 

 produced in the summer season and, consequently, its acidity is lower. 

 It was desired to ascertain whether the addition of small amounts of 

 lime could be detected. In the tabulated data the amount of lime 

 added to the cream is not stated, because, in accordance with the 

 usual practice, it was not gauged, but was stirred with water 

 after slaking and then poured into the sour cream, the operator 

 being guided by experience and by his sense of taste and smell as to 

 the quantity necessary. The volume of liquid added, therefore, is 

 no criterion of the quantity of lime introduced. That the quantity 

 added was very small is shown by the slight reduction of the acidity. 

 The data obtained are given in Tables 11 and 12. 



