20 



BULLETIN 524, U. S. DEPARTMENT OF AGRICULTURE. 



25, and the proper correction applied. It may be assumed safely 

 that all the sulphate is present as calcium sulphate, as the amount 

 of sulphates other than calcium in salt is usually very small. Correc- 

 tion may not always give absolutely true values, but in the majority 

 of cases the resl^lts are probably well within the limits of error 

 of the work. The limit of 25 is not to be considered as an arbi- 

 trary rule that may not be altered by future work, but rather as 

 a fair maximum standard, especially after correction is made for 

 calcium sulphate in the salt, and one that should give the manufac- 

 turer the benefit of any doubt. 



USE OF LIME TO RENOVATE OLD STORAGE BUTTER. 



While cooperating with the Denver internal revenue office another 

 use of lime as a neutralizer was detected. Upon applying the spoon 

 test for renovation on some samples of butter submitted by the 

 revenue agent, a very peculiar reaction was noticed. The butter 

 when heated formed a foam similar in appearance to that observed 

 when glucose is heated for ashing purposes. Instead of forming 

 large bubbles which broke quickly, these samples produced a foam 

 with very small bubbles, which held up for an unusual length of time 

 and emitted a strange, sweetish odor when heated. Upon factory 

 inspection it was found that the firm making the product examined 

 was using lime to sweeten and deodorize old storage butter. It was 

 essentially a chemical renovation process. Frozen storage butter 

 was broken into a tank containing slaked lime and water and was 

 allowed to "temper" for about 12 hours. The product was then 

 removed, washed, worked over, and sold as creamery butter. 



In Table 15 are given the data collected on this variety of butter. 



Table 15. — Analyses of storage hutters renovated hy the use of lime. 



Sample. 

 No. 



Alkalinity. 



CaOin 



butter. 



Salt-free 

 ash. 



CaOin 



salt-free 

 ash. 





CcN/W 











acid per 











100 grams. 



Per cent. 



Per cent. 



Per cent. 



30.53-E .... 



102.0 



0. 2S2 



0.40 



70.5 



3054-E.... 



26.6 



.069 



.15 



46.0 



305.T-E 



62.0 



.174 



.29 



60.0 



3057-E.... 



21.. 5 



.069 



.19 



36, 3 



3063-E.... 



29.0 



.085 



.20 



42.5 



3064-E 





.080 

 .l.SO 



.20 

 .32 



40.0 

 56.2 



5533-E.... 



67."6" 



5534-E.... 



68.0 



.175 



.31 



56.4 



.55.5.3-E.... 

 5r)o4-E 1. . . 

 5.55.5-Ei... 

 5.566-E.... 



97. .5 

 297.0 

 311. 



26.5 



.275 

 .840 

 .940 

 .078 













............ 



Vvj" 



45."8" 



5567-E.... 



29.0 



.083 



.18 



46.1 



5568-E 





.190 

 .146 

 .080 



.33 

 .25 

 .17 



57.5 

 58. 4 

 47.0 



5569-E 



1 



5570-E.... 



28.5" 



5571-E.... 



28.5 



.086 



.21 



40.9 



1 Butter mixed with lime water taken from tank in which the butter was neutralized. 



