198 NEUTRALIZATION 



casein and therefore all of it is not used up in tlie neutralization 

 of the lactic acid in the cream. 



The strength of a milk of lime mixture can be increased in 

 either of two ways, in) tlrrough the use of a larger proportion of 

 lime, (b) through the use of lime containing a larger proportion of 

 magnesium oxide, which is stronger, pound for pound, than 

 calcium oxide. 



When a lime mixture is made up in small quantities, a ten- 

 gallon can will suffice for this purpose. But where larger quan- 

 tities are required a cylinder-shaped tank similar to a starter 

 tank, with an agitator in it, should be used. This can be of any 

 suitable capacity, say loo to 200 gallons. A simple gage may be 

 used for measuring the contents. The user must remember that 

 he is dealing with a mixture and not a solution, and that not 

 only must there be a thorough agitation at the tim.e the mix- 

 ture is made but this must be repeated, to a lesser degree, when- 

 ever any of the mixture is used, as the lime settles. 



Although the best limes do not contain 100 per cent calcium 

 oxide, they usually contain enough magnesium oxide, which is 

 stronger pound for pound than calcium oxide, to make up for this 

 shortage. 



There are some points that should be kept carefully in mind 

 in the preparation and use of neutrahzers. 



The lime does not act so quickly and completel}- that its full 

 effect is secured immediately. P"or this and other reasons, the 

 acidity of the cream after pasteurization is lower than it was 

 before pasteurization. The amount of drop in acidity varies 

 with the cream, lime mixture and locality. 



Some creameries add the lime mixture directly to the cans of 

 cream. Some run it by a faucet into cither tJie dump vat or the 

 pasteurizer. C)thers fill a suppl}- xat or forewarmer and then 

 reduce the acidity to the desired i)oint. The last method is the 

 best. 



The authors believe there is yet considerable to be learned 

 about methods of applying neutralizer to cream in order to 

 secure the best results and avoid unnecessary losses of fat in the 

 buttermilk. 



