DETECTION OF LIME USED IN DAIEY PRODUCTS. 5 
ter is usually less than 0.2 per cent. The amount of iron or aluminum 
found in the ash of uncontaminatecl products in the amounts taken 
for analysis is negligible. The following data, taken at random from 
a large number of determinations, show how closely duplicate deter- 
minations of calcium oxid will check : 
Table 4. — Agreement in percentages of calcium oxid in ash of dairy products. 
Percentage 
of CaCO 
Percentage 
of CaO. 
Percentage 
of CaO. 
Percentage 
of CaO. 
Percentage 
of CaO. 
0. 0360 
.0372 
.0410 
.0405 
0. 0500 
.0500 
.0280 
.0285 
0. 0575 
.0600 
.0356 
.0340 
0. 0637 
. .0642 
.0425 
.0410 
0. 0772 
.0765 
.0567 
.0562 
These figures show that with careful work results can be obtained 
that check considerably within 0.003 per cent ; 0.01 per cent for salt- 
free ash and 0.003 per cent for calcium oxid are considered the maxi- 
mum differences allowable. 
Samples of milk collected in Denver gave figures comparable to 
those found in the literature, as shown in Table 5. 
Table 5. — Analysis of Denver milks. 
Constituent. 
Jersey 
Holstein 
milk. 
milk. 
4.50 
3.30 
0.80 
0.75 
78.00 
66.50 
0.194 
0.165 
24.20 
22.00 
Unknown 
milk. 
Fat (per cent) 
Ash (per cent) 
Alkalinity of ash (cc N/10 acid per 100 grams) 
Calcium oxid in milk (per cent) 
Calcium oxid in ash (per cent) 
4.00 
0.73 
68.50 
0.17 
23.30 
ANALYSIS OF UNNEUTRALIZED CREAMS. 
Analyses of a considerable number of creams received by local 
creameries were made at the Denver laboratory of the Bureau of 
Chemistry during the summer of 1913. The samples of cream, the 
ash data of which are given in Table 6, were secured before neutrali- 
zation. 
