THE PRl'PARATTON AXD USE OF LIME AS A XEUTRALIZER 197 



This is a general solution which applies to an}- weight of 

 cream. 



Where lime is completely slaked or hydrated it takes a little 

 over 32 per cent more of it than of c^uicklime ^74 pounds as against 

 56 pounds) to m.ake the same strength of mixture. As the mix- 

 ture upon which the table (p. 196) is based contains 1 2.5 pounds of 

 quicklime to 10 gallons, it would require 16.5 pounds of h_\'drate(l 

 lime to 10 gallons to make the same strength of mixture. If 

 the lime is only partialh' slaked it will, of course, take less than 

 16.5 pounds. 



The quantities of lime indicated for making the mixture are 

 theoreticalh' correct, but the indi\'idual user will be obliged to 

 determine b}' test whether the mixture is right in strength for his 

 cream. It may be necessary to use a little more or a little less 

 lime than indicated, in making the mixture, probably a little less 

 if any change has to be made. If necessary, a slight change may 

 be made in the strength of the mixture to avoid changing the 

 table. 



In in^'estigations conducted by Hunziker, in which he used 

 the strength and quantit}' of lime mixture supposed to be suf- 

 ficient to reduce the acidity of the cream to .25 per cent, he 

 secured the following average irsulis: 



Per Cent 



Initial acicht>' of cream 75 



Acidity three hrs. after neutralizing, pasteurizing and cooling. . ;^t, 



In other words, whereas the acidity should have been reduced 

 by .50 per cent (.75 — .25) it was only reduced by .42 per cent 

 (.75 — .33). This means that (33-25)4-50 or 511 = 16 per cent 

 of the neutralizer was not used, or that this mixture would need 

 to be strengthened to the extent of the addition of 1 5 to 20 per 

 cent more lime. 



On the other hand, Hunziker found that when enough lime 

 mixture was added to a pure lactic acid solution to theoretically 

 reduce its acichty to .25 per cent it actually did reduce it to this 

 point. The conclusion he reached, through his investigations, 

 was that some of the lime added to cream attaches itself to the 



