14 



BULLETIN 524, U. S. DEPARTMENT OP AGRICULTURE. 



The maximum limits previously given for alkalinity and calcium 

 oxid in unneutralized cream were exceeded in these two plants in 

 only one and two cases, respectively. These limits, therefore, can 

 not be depended upon to detect slight liming. The percentage of 

 calcium oxid in the ash, however, shows clearly the addition of lime 

 to the cream, even when the reduction of acidity of the cream, due 

 to lime, is only 0.05 per cent. 



As the same salt was used in both the limed and unlimed butter 

 at each plant, any effect that the impurities of the salt might have 

 would apply in the same degree to both kinds of butter. 



ANALYSES OF BUTTER PROBABLY MADE FROM NEUTRALIZED CREAM. 



In Table 13 are given a number of analyses of butters which', in- 

 terpreted in the light of experimental data so far obtained, are be- 

 lieved to have been made from limed cream. Some of the analyses^ 

 represent butter made by creameries which admit that they use lime 

 as a neutralizer. Those marked with an asterisk are authentic sam- 

 ples collected by inspectors of the bureau. 



Table 13. — Analyses of Gutters believed to have been made from limed cream. 



Salt. 



Salt-free 

 ash. 



CaOin 



butter. 



CaOin 



salt-free 



ash. 



Alkalinity 

 (Methyl" 

 Orange, 



indicator). 



CaO in 



salt. 



Per cent. 

 *3.45 

 *3.99 

 *3.25 

 * 



Percent. 

 0.131 

 .101 

 .238 

 .206 

 .100 

 .140 

 .150 

 .100 

 .110 

 -140 



Percent. 

 0.045 

 .026 

 .096 

 .090 

 .032 

 .041 

 .045 

 .030 

 .035 

 .040 

 .033 

 .054 

 .056 



Per cent. 

 34.3 

 26.2 

 40.3 

 43.8 

 32.0 

 29.6 

 30.0 

 30.0 

 31.8 

 28.5 

 27.5 

 38.5 

 31.1 



CcNjlO 

 acid per 

 100 grams. 

 14.0 

 11.5 

 28.0 

 25.0 

 14.0 

 14.7 

 17.5 

 17.5 

 17.5 

 15.0 

 12.0 

 20.0 

 17.0 



Per cent. 

 0.142 

 .085 

 .192 















.120 



.140 



1 .180 













.048 



32.5 



17.2 











It can be seen readily from the above figures that the butters repre- 

 sented by these analyses are of a very different character from those 

 given in Tables 7 and 8 and from the unlimed samples recorded in 

 Tables 10, 11, and 12. An inspection of the various tables will show 

 that although the determinations of alkalinity and of calcium oxid 

 in the entire sample may indicate liming, they can not be relied on 

 altogether, as the figures for limed and unlimed butter will often 

 overlap, depending on factors met with in manufacturing. The per- 

 centage of calcium oxid in the ash or in the salt-free ash will reveal 

 the liming, even if it be but slight. 



