14 
BULLETIN 524, U. S. DEPARTMENT OF AGRICULTURE. 
The maximum limits previously given for alkalinity and calcium 
oxid in unneutralizecl 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 butters 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 
* 
Per cent. 
0.131 
.101 
.238 
.206 
.100 
.140 
.150 
.100 
.110 
Per cent. 
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 
Cc N/10 
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 
.140 
i .120 
! .140 
. 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. 
