8 
BULLETIN 524, U. S. DEPARTMENT OF AGRICULTURE. 
termilk is removed. In order to test this point, two creams ob- 
tained from reliable sources were churned in the laboratory. One 
was well washed and the other not, the object being to obtain in 
one case a butter of low ash content and in the other case one of 
high ash content. 
Table 9. — Analyses of samples of two unneutralized creams and of the butter 
and buttermilk made from them. 
Determination. 
Cream. 
Sample 
No. 1.. 
Sample 
No. 2. 
Butter. 
Sample 
No. 1. 
Sample 
No. 2. 
Buttermilk. 
Sample 
No. 1. 
Sample 
No. 2. 
Fat (per cent) 
Ash (percent) 
Ash on fat-free basis (per cent) 
Alkalinity of ash (cc N/10 acid per 100 grams). 
Alkalinity on fat-free basis (cc N/10 acid per 100 
grams) 
Calcium oxid in entire sample (per cent) 
Calcium oxid on fat-free basis (per cent) 
Calcium oxid in ash (percent) 
Moisture (per cent) 
Curd (per cent) 
| 25.60 
"6.83" 
76.50 
0.181 
24.10 
0.136 
'i5.'60" 
26.40 
0.715 
"(38.' 66"' 
78.40 
0.032 
0.068 
0.193 
23.20 
23.50 
15.44 
23.40 
29.80 
1.60 
0.165 
23." 66" 
0.787 
73.20 
0.186 
23.80 
The results of analysis show that the two creams were normal. 
The composition of the buttermilk was very similar to that of the 
cream calculated to a fat-free basis. Calculating the analysis of 
butter No. 2 to the maximum percentage of moisture allowed (16 
per cent), 1 gives: 
Moisture (per cent) 16.00 
Curd (percent) 2.97 
Ash (percent) 0.54 
CaO in entire sample (per cent) 0.126 
CaO in ash (per cent) 23.40 
Alkalinity of ash (cc N/10 acid per 100 grams) 49. 10 
The data presented in Table 9 show that while the percentage of 
calcium oxid and the alkalinity of the ash may vary considerably in 
different samples, depending upon conditions, and are therefore 
unreliable for detecting the practice of liming, even extreme condi- 
tions, as in butter No. 2, have no influence on the percentage of 
calcium oxid in the ash. 
INFLUENCE OF LIMING ON COMPOSITION OF DAIRY PRODUCTS. 
During the summer of 1913 and the winter of 1914 experiments 
were conducted in Denver in order to ascertain the influence of 
liming on the composition of cream, butter, and buttermilk. 
iU. S. Dept. of Agr., Office of the Secretary, Circ. 19, Standards of rurity for Food 
Products, p. 7. U. S. Internal Revenue Regulations No. 9. Revised July, 11)07. p. 87, state 
that butter having 16 per cent or more of moisture is classed as adulterated butter. 
