. Bulletin of the Department of Agriculture. Agriculture; Agriculture -- United States. UNITED STATES DEPARTMENT OF AGRICULTURE l^^\ m BULLETIN No. 524 *^iC^^jj^^^ Contribution from the Bureau of Chemistry ^3^^^, CARL L. ALSBERG, Chief. Washington, D. C. PROFESSIONAL PAPER May 7,1917 DETECTION OF LIME USED AS A NEUTRALIZER IN DAIRY PRODUCTS. By H. J. WiCHMANN, Assistant Chemist, Food and Drug Inspection Laboratory, Denver, Colo. CONTENTS. Introduction 1 Methods of analysis 3 Analj'sis of unneutralized creams 5 Analysis of dairy products made from un- neutralized creams 6 Influence of limi
. Bulletin of the Department of Agriculture. Agriculture; Agriculture -- United States. UNITED STATES DEPARTMENT OF AGRICULTURE l^^\ m BULLETIN No. 524 *^iC^^jj^^^ Contribution from the Bureau of Chemistry ^3^^^, CARL L. ALSBERG, Chief. Washington, D. C. PROFESSIONAL PAPER May 7,1917 DETECTION OF LIME USED AS A NEUTRALIZER IN DAIRY PRODUCTS. By H. J. WiCHMANN, Assistant Chemist, Food and Drug Inspection Laboratory, Denver, Colo. CONTENTS. Introduction 1 Methods of analysis 3 Analj'sis of unneutralized creams 5 Analysis of dairy products made from un- neutralized creams 6 Influence of liming on composition of dairy products 8 Page. Effect of impurities in the salt on the percent- age of calcium oxid in the salt-free ash 15 Interpretation of results 19 Use of lime to renovate old storage butter 20 Summary 22 INTRODUCTION. The use of lime by central-station creameries before pasteurization for the purpose of reducing the acidity of cream before churning has assumed considerable proportions. The cream is bought directly from farmers at the various cream stations and then shipped in an unneutralized state to the centralizing creamery to be manufactured into butter. On arrival it is graded into two classes, according to its taste and smell rather than its acidity. ' As the cream often has been shipped several hundred miles to the central plant, it frequently arrives in a very old and sour state, sometimes with an acidity of over 1 per cent lactic acid. Cream with a " bad " taste or foreign odor is churned into second-grade butter. If the cream is too sour, lime is added in order to reduce the acidity to or per cent lactic acid. The creameries claim to be able to make a good grade of butter even from a very sour cream by the use of lime, and the butter thus made is said to grade a number of points higher than that made from the same cream not neutralized. Hence it has be- come a common practice, especially in summer when it is difficult to Note.—Th
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