DETECTION" OF LIME USED IN" DAIRY PRODUCTS. 7 
Inspectors in the western district of the bureau sent to the Denver 
laboratory, during the summer of 1914, a number of salted and 
unsalted butters made from unneutralized cream. Samples of salt 
used in their manufacture also were analyzed. These samples were 
obtained from the States of Washington, Oregon, Colorado, New 
Mexico, and Arizona, and can be regarded as authentic. The data 
obtained are given in Table 8. 
Table S. 
-Analyses of salted and unsalted butters made from unneutralized 
cream. 1914. 
Salt. 
Salt-free 
ash. 
CaO in 
butter. 
CaOin 
salt-free 
ash. 
Alkalin- 
ity.* 
CaO in salt. 
Per cent. 
2." 45" 
2.72" 
4." 28" 
3." 49" 
2.63 
■ i.'ss" 
2." 26" 
2.67 
1.78 
3.04 
3." 87" 
O.'l'q" 
2.65 
3." 25" 
2." 90* " 
2.*53~~ 
l.w" 
3.71 
s.'ii" 
Per cent. 
0.102 
.126 
.092 
.134 
.106 
.116 
.108 
.124 
.114 
.079 
.135 
.075 
.137 
.140 
.072 
.088 
.095 
.098 
.066 
.066 
.124 
.118 
.076 
.100 
.121 
.123 
.100 
.101 
.106 
.123 
.113 
.098 
.136 
.116 
Per cent. 
0.021 
.025 
.015 
.025 
.021 
.020 
.026 
.031 
.026 
.018 
.030 
.018 
.030 
.022 
.018 
.022 
.021 
.022 
.015 
.015 
.025 
.022 
.017 
.017 
.027 
.025 
.019 
.018 
.023 
.022 
.022 
.016 
.031 
.026 
Per cent. 
20.5 
20.2 
16.3 
18.6 
20.1 
17.2 
23.9 
25.0 
22.8 
22.7 
22.2 
24.0 
22.2 
15.7 
25.0 
25.0 
22.1 
23.0 
22.7 
22.7 
20.1 
18.6 
22.3 
17.0 
22.3 
20.3 
19.0 
17.8 
21.7 
17.8 
19.4 
16.7 
22.8 
22.8 
9.0 
12.0 
7.5 
12.0 
9.5 
11.0 
10.5 
13.5 
12.5 
8.0 
12.0 
7.5 
9.5 
13.5 
9.5 
13.0 
9.5 
10.0 
7.0 
7.0 
13.0 
12.0 
5.5 
1L0 
11.0 
14.0 
10.0 
11.0 
9.5 
12.5 
11.5 
9.0 
13.0 
10.0 
Per cent. 
0.105 
.370 
0.0 
.406 
.360 
.20 
Unknown. 
.193 
.120 
.140 
Unknown. 
.162 
Unknown. 
. 056 
0.0 
.064 
."078" 
.143 
.147 
1 
Average. 2.98 
.107 
.022 
20.9 
10.8 
.159 
1 Cc of N/10 acid per 100 grams (Methyl Orange, indicator). 
It will be seen from the foregoing table that the calcium oxid in 
the salt-free ash of butter made from unlimed cream averaged 
about 21 per cent. This is believed to be a much more reliable 
determination than is either the alkalinity or the calcium oxid per- 
centage in the entire sample. The alkalinity will vary through a 
rather wide range in butter, depending upon the care with which 
the buttermilk is removed. The amount of calcium oxid in the 
ash of the entire sample will vary with the quantity of buttermilk 
left in the butter and with the extent of calcium impurities in the 
salt. On the other hand, the percentage of calcium oxid in the salt- 
free ash is almost the same irrespective of how completely the but- 
