DETECTION OF LIME USED IN DAIRY PRODUCTS. 9 
EXPERIMENTS MADE DURING 1913. 
The following experiment was conducted on a commercial scale 
at one of the Denver creameries in the summer of 1913 : 
Four hundred gallons of sour cream, weighing 3,230 pounds, were 
poured into the " dump box." The cream was well mixed by a re- 
volving spiral and a sample of the raw, unpasteurized material 
was taken from the box. Approximately half of the cream was re- 
moved and pasteurized and a sample secured as it ran into the cooling 
tank. The remainder was treated with slaked lime mixed to a thin 
paste with water. The proportion of this paste added was about 
1 quart to 100 gallons of cream. Samples representing the limed and 
unlimed parts of the same original lot were taken. The two creams 
were then run into separate tanks, properly cooled, and transferred 
into churns. The tanks were washed out with an unknown quantity 
of water from a hose and this water added to the cream in the churn. 
After churning, the butter was washed with water and properly 
drained. Samples were taken of the unsalted and salted butters 
and of the buttermilks made from the two varieties of cream. Sam- 
ples of the salt used in the manufacture of the butters also were se- 
cured. This work was repeated in part at a later date. Two hun- 
dred gallons of cream were dumped, 1 quart of lime mixture added, 
and the cream pasteurized. Samples of the cream, before and after 
liming, and of the butter and buttermilk made from the limed 
cream were collected. The results of the analyses of these samples 
are given in Table 10. 
74363°— Bull. 524—17 2 
