H" ‘ 128 943 ‘I’HE EM‘LUENCE OF NELTRAUZERS LPON CERTAEN PRCPERT‘EES OF THE CREAM AM) BL‘TTE‘R Thesm for the Degree of M S. MECHIGAN STATE COLLEGE Rcbcri; C“ Tommie} 1939 THE INFLUENCE OF NEUTRALIZRS UPON CEETAIN PROPERTIES OF THE CREAM AND BUTTER IRE IM‘LU'ENCE OF NEUTRALIZERS UPON CERTAIN PROPERTIES OF 'fiIE CREAM AND BUTTER Thesis Respectfully'eubmitted in partial fulfilment of the requirements for the degree of Master of Science in the Graduete School Michigan State College, Department of R117 Husbandry June. 1939 by ' lh‘ .) Robert C.’ Tomley M 'Hhfi’i§~ l. u ACKNOWLEDGMENTS The writer wishes to express his sincere appreciation to Doctor Earl 'eaver, Head of the Dairy Department, for making this study possible, and to Doctor I. A. Gould.for directing and planning the pro- cedure of this investigation and for his guidance in the preparation of this manuscript. The writer also expresses his appreciation to Doctor G. M. Trout, Professor P. 8. Lucas, Mr. J. K. Jensen and.lr. R. A. Larson for their valued assistance in the scoring of the butter. 121493 TABLE OF CONTENTS Page INTRODUCTION 1 REVIEW OF LITERATURE 3 Neutralizers and.Butter Score 3 Procedure of Neutralization 3 The Neutralizing Solution 4 Neutralization Temperature 4 Speed of Reaction 4 Double Neutralization 5 Physical Properties of Cream and Butter 6 Efficiency of Acid Reduction 7 Lime Neutralizers 8 Soda Neutralizers 8 Effect of Pasteurization 9 Neutralizers and Composition of Butter 10 Extent of.Acid.Reduction in Cream 12 Fat Losses and churning Time 17 Keeping Quality of Butter 18 Effect of the Neutralizer l8 Acidity and.pH Relationships 18 Acidity of Cream 18 pH values 19 Changes of pH on Storage 20 Acidity of Butter and Butterfat 20 Fishy Flavor 21 mallowiness 23 Miscellaneous Observations 25 SCOPE OF INVESTIGATION EXPERIMENTAL Procedure Laboratory Studies Commercial Studies Butter Studies RESULTS Speed of Acid Reduction Effect of Pasteurization Effieiency of Acid Reduction pH Acidity In Cream In Butter and Buttermilk in Butter and Butterfat Score of Fresh Butter Composition of the Butter Fat Test of the Buttermilk Changes During Storage pH of Butter Acid Degree of Butter Acid Degree of Butterfat Score of Butter Peroxide Value DISCUSSION SUMIviARY CONCLUSIONS LITERATURE CITED APPENDIX Page 28 28 28 30 31 34 eases S 8 49 52 53 5'7 59 75 79 81 88 INTRODUCTION The practice of neutralizing cream received for buttermaking is now well established among commercial creameries. The benefits derived from neutralization have been recognized by the butter manufhcturer since the universal acceptance and utilization of pasteurization. The modern creamery Operator realizes that the acidity of the cream must be reduced or standardized before pasteurizing and churning in order to produce uni- form butter throughout the seasons. to improve the flavor and keeping quality of the butter, and, to reduce fat losses. In general, the neutralizing agents which are recommended as satis- factory for cream neutralization, may be classed either as lime or as soda neutralizers. The lime neutralizers may be calcium lime, which contains less than five per cent magnesium or magnesium lime which contains from 30 to 50 per cent magnesium. The soda neutralizers may be sodium carbonate, sodium bicarbonate, or various combinations of these two salts. Potassium carbonate is also used in a mixture with sodium carbonate and recently sodium hydroxide has been recommended for the neutralization of cream. The new trend in neutralization has been to control the acidity and pH of cream and butter and the acidity of the butterfat within a definite narrow range in an effort to improve the original quality and keeping preperties of butter. The increasing amount of butter research in recent years has contributed useful information. However, more information is needed relative to comparative values of the various neutralizers which are on the market, especially in regard to their efficiency of acid reduction and to their effect on the flavor, body and texture, and keeping properties of the butter. There also exist considerable divergency of opinion in - 2 - regard to the extent to which the acidity should be reduced in the cream, butter and butterfat by the various neutralizers in order to pro- duce butter of maximum quality. Therefore, this study was conducted in an effort to contribute further fundamental information regarding cer- tain of these factors. - 3 - REVIEW OF LITERATURE Influence of Neutralizers on Butter Score One of the main objectives in using a neutralizer in cream is to Iroduce a more desirable product than is produced when sour cream is pasteurized without first being subjected to acid reduction. Early work done by Iban (21) and.Bouska (8) has shown that the pasteurization of high acid cream results in coagulation of the casein, causing the cream to become stringy or repy and producing a butter with a high curd content and a scorched flavor. Hunziker (39) points out that the neutralizer does not, itself, improve the flavor of butter, butfihat the acid reduction merely assists in preventing the flavor damaging tendency of the combined action of high acid and high pasteurization temperatures. However, Dean (21) found.that neutralizing cream of approximately 0.50 per cent to 0.15 per cent acidity, either before or after pasteurization, improved the score of the butter three points over that from unneutralized samples. Frandsen et.a1. (26) reported that neutralizing very sour cream with lime improved the score of the butter from two to five points. Jackson (44), Mortensen (49) and Sproule and Grimes (67) are also among the early workers to report that the quality of butter could be improved by neutralization. Procedure of Neutralization Numerous investigators have expressed the belief that defects commonly attributed to neutralization are more likely to be due to faulty methods of adding the neutralizer than to the degree of neutralization or the kind of neutralizer used (Bouska (8), Fabricius (23), Fonts and Keith (25), Hunziker - 4 - (39) and Nelson (54). The procedure of adding a neutralizer to cream is discussed in detail by Hunziker (39). The neutralizing solution: A.maJor factor said to be the cause of neutralization defects is the strength of the neutralizing solution. Dean (21) experimented with milk-lime and obtained satisfactory results using a 25 per cent suspension. Hunziker (39), Halts and Libbert (71) and Stiritz and.Ruehe (69) recommend suspensions of 10 to 20 per cent lime, pointing out that the weaker solutions gave better results. Bouska (8), Fabricius (23), and Fonts and Keith (25) observed that 10 to 15 per cent suspensions of lime were satisfactory. Soda neutralizers are used in somewhat weaker solutions than limes. Fabricius (2:3), Hunziker (:59), Stiritz and Ruehe (69), Fonts and Keith (25), and Halts and Libbert (71) suggest that 10 per cent solutions of the various neutralizers may be used without danger of neutralizer defects. Neutralization temperature: The temperature of the cream when a neutralizer is added is another factor of major importance relative to neutralizing difficulties. Stiritz and Ruehe (69) pointed out that when a neutralizer was added to cream at a temperature below 90 - 100° F. a neutralizer flavor was imparted to the butter, whereas a temperature of 1150 F. had a tendency to result in a scorched flavor in the butter. Fonts and Keith (25), Hunziker (39) and Waits and Libbert (71) also recommend a cream temperature of 90 - 100° F. and indicate that higher temperatures cause a neutralizer flavor. However, temperatures of 80 - 85° I. have been recommended by Nelson (54) and Fabricius (23). §Q§ed of reaction: Several investigators have noted a difference in the speed with which different neutralizers reduce the acidity of the cream. - 5 - These findings have resulted in recommendations that the cream be held for a short period of time after adding the neutralizer and before pasteurization heat is applied: the length of the period depending on the reaction speed of the neutralizer. Stiritz and.Ruehe (69) conducted studies dealing with this factor and, on the basis of their findings, suggest the following minimum holding periods: one to two minutes for the sodas, four to five minutes for the calcium limes, and 10 to 15 minutes for magnesium limes. Halts and Libbert (71) also studied the speed of reaction using various neutralizers and consider the reaction sufficiently complete for acidity determinations after nine minutes when sodas are used, after 15 minutes when calcium limes are used, and after 20 minutes when magnesium limes are used for neutralization. They state that the above holding periods include a five-minute safety margin after the reaction has 3 topped. Other workers recommend holding periods of fifteen to twenty minutes for limes and five to fifteen minutes for sodas (Fabricius (23), Fouts and Keith (25). Hunziker (39) and Nelson (54) ). Deuble neutralization: when cream high in acid is to be neutralized, the Practice of neutralizing in two successive steps has been recommended by certain workers. When such a practice is followed, either the same neutralizer or a different neutralizer for each step may be utilized. Stiritz and.Buehe (69) double-neutralized cream before pasteurization by adding various combinations of lime and soda neutralizers to reduce the acidity of the cream 0.60 per cent to 0.20 per cent. They found.that a single neutralizer produced higher score butter than when two neutralizers were used, either mixed together or added separately. Jensen (47) conducted -6- a similar experiment and concluded that there are no advantages to be gained by double neutralization. Abbott (l), Fabricius (23), Fouts and Keith (25), Hunziker (39) and Nelson (54) suggest the procedure of adding enough lime to cream of over 0.60 per cent acidity to reduce the acidity to 0.35 per cent and then completing the neutralization with a soda neutralizer. Fabricius (23) and Hunziker (39) recommend that the second addition of a neutralizer be added to the cream after pasteurization. Fabricius (28) states that the above procedure is less apt to produce a neutralizer flavor in the butter than the practice of adding all of the neutralizer before pasteur- ization of the cream. Hunziker (39) concluded that double neutralization failed to appreciably improve the flavor of butter. Fonts and Keith (25) eXperimented with high acid cream, in some cases over one per cent in acidity, using (a) various combinations of calcium lime and sodium carbonate or sodium bicarbonate. (b) various combi- nations of magnesium lime and sodium carbonate or sodium bicarbonate, and (c) calcium or magnesium lime and sodium carbonate. The butter made in their experiment had an average score of 88 to 89. They noted that butter made from cream neutralized with two-thirds magnesium lime and one-third sodium carbonate, added separately, scored 0.3 to 0.8 point higher than butter made from the same lots of cream neutralized by the other methods. Physical Properties of Cream and.Butter Several investigators have pointed out that the addition of a neutra- lizer to cream brings about certain changes in the physical properties of cream and butter. - 7 - Hunziker (39) and later Fabricius (23) have pointed out that limes have a tendency to cause cream to thicken. The thickening effect is more pronounced in hdgh.acid cream due to the larger amount of lime necessary to reduce the acidity to a definite range, This increase in viscosity due to the addition of lime causes the cream to behave slugglishly in the vat, increasing the tendency for the cream to burn on the coils and results in a cooked flavor in the butter. Sodas, however, tend to have a stabilizing effect on protein and thereby cause the cream to become thinner, according to Stiritz and.Ruehe (69), Hunziker (39), Fabricius (23) and Davies (20). Hunziker (39), Fabricius (23), and Davies (20) observed that the use of lime in high acid cream often caused a mealy texture in butter. Davies (20) noted that butter made from cream neutralized with lime was more susceptible to textural changes through small differences in methods of handling the cream and working the butter than when sodas were utilized. Since, in some cases. winter cream has been partly destabilized by freezing. Fabricius (23) recommends that soda neutralizers be used in winter cream as sodas tend to produce a smoother bodied butter than limes. Davies (20) be- lieves that the excellent textural qualities of Deminian butters are due to the exclusive use of sodium bicarbonate. Efficiency_of Acid Reduction The determination of the amount of a neutralizer to add to reduce the acidity of cream to the desired range is obtained on the basis of cal- culation involving the neutralization of lactic acid. Results have shown, however, that such calculations do not at all times give prOper values. - 8 - Lime neutralizers: Numerous investigators, notable! Cox (12), Hunziker (39), Sommer and Memos (66), Halts and Libbert (71), and Wiley (76), have observed that when neutralizing cream with lime the calculated reduction in acidity is not obtained.' Hunziker and Hosman (40) found that not all of the lime neutralizer added to cream reacted with the lactic acid present, but that a portion of the lime combined with the casein to form calcium caseinate. The reduction in acidity fell short of that theoretically calculated by about 20 per cent. Halts and Libbert (71) and Iilsy (76) have confirmed and extended this work. Wiley (76) reduced the acidity of cream from 0.40 per cent to 0.25 and 0.10 per cent, (pH 5.85 and 6.60) with lime, and observed only 75 and 86 per cent efficiency in the reduction, He (74. 75. and 76) attributed this lack of theoretical reduction to precipitation of tricalcium phosphate brought about by the excess calcium contributed by the neutralizer: this precipitation increasing the buffering power of the cream at the pH ranges to which the acidity is usually reduced. This is in agreement with the earlier suggestions of Sommer and Menos (66). Sod; neutralizers: Soda neutralizers react in cream to form carbon dioxide and, unless the carbon dioxide is driven off during pasteurization. the calculated reduction in acidity is not obtained. Halts and Libbert (71), Bird, Fabricius and Breazeale (7), and Wiley (76) observed that the cal- culated reduction in acidity was obtained when soda neutralizers were used to reduce the acidity of cream to 0.20 per cent acidity. However, McDowell and Mcwaell (50) used sodium bicarbonate to reduce the acidity of skimmilk from 0.40 per cent to 0 and obtained the theoretical reduction in acid to all points above 0.10 per cent, when the samples were heated fonone minute - 9 - at 190° F. or boiled. Attempts to reduce the theoretical acidity to 0 gave final acidities of 0.065 and 0.035, respectively, by the above methods of heating. The following table shows the results obtained by Wiley (76) when sodium bicarbonate was used as the neutralizer: Theoretical Actual Reduction pH Percentage of Reduction in Acidity Theoretical Rs- in Acidi§y_ duction Obtained 0 0 4.90 - 0.17 0.17 5.71 100 0.29 0.28 6,02 97 0.38 0.38 6.40 100 0.44 0.44 6.63 100 0.49 0.465 6.83 95 0.52 0.47 6.95 90 0.57 0.48 7.10 84 0.67 0.52 7,39 78 The above results are the values obtained after flash pasteurization. He states that the failure to obtain the theoretical reduction in acidity at the lower acidites was due to the retention of carbon dioxide by the cream. McDowell and McDowell (50) gave a similar explanation for their failure to obtain the theoretical acid reduction with sodium bicarbonate. Effect of pasteurization on the acid reduction by various neutralizers: Often it is desirable to determine the accuracy of neutralization soon after adding the neutralizer to the cream and before pasteurization. However, the titration values obtained at this point in the procedure do not give reliable information as to the extent of acid reduction in the cream at the end of the process (Hunziker (39). Stiritz and.Buehe (69). salt. and Libbert (71), Wiley (74) and McDowell and McDowell (50) ). Pasteurization at 160° F. for fifteen minutes was found by Stiritz and.Buehe (69) to reduce thetacidity from 0.065 -10- to 0.075 per cent, when cream of 0.60 per cent acidity was neutralized to 0.20 with a soda neutralizer. Halts and Libbert (71) under similar condi- tions observed a reduction in acidity of 0.04 to 0.06 per cent. wiley (76) made a thorough study of the acid reduction in milk of 0.40 per cent acidity using sodium bicarbonate. A portion of his results follows: gesults with Sodium Bicarbonate gefore Pasteurization fifter Flash Pasteurization at 180° F. Titratable Icidity pH’ Titratable Acidity pH Per Cent Per Cent 0.57 4.89 0.56 4.90 0.42 5.65 0.40 5.72 0.39 5.99 0.29 6.02 0.35 6.13 0.19 6.40 0.33 6.23 0.13 6.63 0.315 6.27 0.105 6.83 0.305 6.32 0.10 6.95 0.30 6.42 0.09 7.10 0.29 6.47 0.05 7.39 He explains this failure to obtain the theoretical reduction in acidity before pasteurization to be due to the retention of carbon dioxide, and the greater the degree of neutralization desired the greater the amount of carbon dioxide that must be expelled during pasteurization. The reduction in acidity before pasteurization at low acidity ranges,was less than 50 per cent of the theoretical. Although this experiment was carried out with milk. Iiley (76) believes that the results can also be applied to the neutralization of cream. HcDowall and McDowell (50) confirmed the above findings and give a similar explanation for the results obtained. Wiley (76) found that the method of pasteurization affects the amount of carbon dioxide retained by the cream. The theoretical reduction in acidity was more nearly obtained by flash pasteurization and surface cooling than by -11- the vat method when sodium bicarbonate was used, since a slightly greater amount of carbon dioxide was expelled. Experiments on the influence of heat on the acid reduction of lime neutralized cream has been conducted by Stiritz and.Ruehe (69). Halts and Libbert (71) and liley (76). These investigators found that pasteurization of cream neutralized with lime reduced the acidity in cream from 0.02 to 0.05 per cent. sum: and Ruehe (69) and Halts and Libbert (71) showed that large pasteurization reductions in acidity were obtained when magnesium lime was used as the neutralizer than when calcium limes were employed. Effect of Neutralizers on the Composition of Butter Data concerning the effect of the various neutralizers on the composi- tion of the resulting butter are scarce. McKay and Larson (52) concluded from work conducted by one of the authors that butter made from cream neutralized with lime to 0.25 per cent acidity contained no more lime than butter made from whole milk to which no line had been added and contained less lime than a number of samples of dairy butter. However. Frandsen, et. a1. (26) report anahyses made by Bouska, as follows: Treatment of the Cream Chemical Results Casein Lime 1. Raw. very sour cream. no lime added 1.18 0.065 2. Country butter 1.31 0.004 3. Country butter 1.60 0.112 4. Country butter 1.00 0.054 5. Moderately sour. slightly neutralized with lime 0.69 0.068 6. Moderately sour. slightly neutralized with lime 1.24 0.065 7. Very sour, neutralized with lime 0.95 0.065 8. Very sour, excessively neutralized with lime 1.16 0.126 - 12 - They report that butter from cream neutralized with lime contained an average of 0.075 per cent of calcium oxide. while butter from untreated cream contained an aVerage of 0.082 per cent calcium oxide. However. exam- ination of these data show some of the untreated samples to give values as high as the neutralized samples. Therefore, from the data included in the above table. it would appear inaccurate to emolude that the neutralization of cream with lime increased the calcium oxide content of the butter. In this connection. Abbott (l). Breazeale. Fabrichus. and Bird (10) and Hussong (43). have indicated that when cream is neutralized with lime. a.portion of the lime reacts with the casein and is carried into the resulting butter. Extent of Acid Reduction in Cream Some controversy exists relative to practices in cream neutralization which deal with the extent to which the acidity of the cream may be reduced in order to obtain maximum keeping quality without having a detrimental effect upon the flavor and body of_the butter. Although Barlow (2) in 1922. found he could make butter scoring ”choice" from cream which was neutralized to 0.2 per cent alkaline using sodium bicar- bonate. the maJority of workers, until recently have favored the reduction of the acidity of cream to 0.20 - 0.25 per cent acidity. notably; Jackson (44). Stiritz and.Ruehe (69). Overman (56). Hunziksr (39). Abbott (l) and Waits and Libbert (71). Abbott (1) suggests that the acidity of cream be standardized to 0.25 per cent. but that only sodium bicarbonate be used when.the acidity of the original cream does not exceed 0.35 per cent. Over-neutralization of cream will result in a neutralizer flavor in the butter and certain investigators have experimentd with various neutralizers - 13 - to ascertain their affect on the flavor of butter when the acidity of cream is reduced to the desired range. Jackson (44) reduced the acidity of cream to 0.25 per cent. using calcium oxide. magnesium oxide. sodium carbonate. sodium bicarbonate and sodium hydroxide. and was unable to detect a noticeable difference in the scores of the butter. Similar findings were secured by Stiritz and.Bushe (69). who reduced the acidity of the cream to 0.20 per cent. However. these workers found that sodium bicarbonate always gave a slight bicarbonate flavor. Waltz and Libbert (71), Overman (57). Jensen (4?) and Overman. Garrett and Buehe (58) reduced the acidity of cream with several of the common lime and soda neutralizers. from approximately 0.60 per cent acidity to 0.25 per cent and observed no distinct difference in the initial score of the butter or the score of the butter after storage. Newer trends in neutralization practices have resulted in a lower acidity standard in cream in an effort to improve the keeping quality of butter. Hood (37). in a review on new facts about butter, reports that Stenning of Australia recommends that cream with an acidity of 0.35 per cent be neutralized to 0.10 per cent. and when the original acidity of the cream is over 0.50 per cent to neutralize to 0.04 per cent. However. Mcwaall. Smith and McDowell (51) found that when neutralizing with sodium bicarbonate. high acid creams gave butter which showed soda flavors at lower pH values than the low acid creams. They concluded that the practice of neutralizing high acid cream to a lower acidity than low acid cream is not advisable. The use of pH determinations have come into practice in recent years and.have been suggested.as being more reliable and accurate than titration methods in regard to neutralization practices. Goldimg (30) points out that the cream titration in which phenolphthalein is used as an indicator. is unreliable and.believes that neutralization to a definite pH will give more satisfactony results. Nissan (55) found that the hydrogen ion de~ termination of butter is a truer index of the previous treatment of the cream than any other method of measurement. The exact point of acid reduction on the basis of pH has caused difficulty inasmuch as neutralizers have been found to give different pH values in the cream and butter even though the same titratable acidity is maintained in the cream. This is shown by the work of Hunziker and Gordon (42). Breazeale. Fabricius and Bird (10). Bird, Fabricius and Breazeale (7). Fabricius (23). Hussong (43) and Wiley (76). The data obtained by Breazeale. Fabricius andBird (10) showing the pH of cream when neutralized to definite acidities with different neutralizers is presented in the following table: Titratable pH values of_0ream ‘Acidity of Sodium Sodium Trisodium Magnesium Qgeam gydroxide Sesquicarbonate Phosphate Lime 0.30 5.50 5.75 6.10 5. 90 0.20 6.25 6.35 6.75 6.20 0.10 7.10 7.10 7.40 6.70 These workers found the pH of cream showed a definite relationship to the pH of the butter sera. the butter sera being 0.10 - 0.20 pH unit higher than the pH of the cream. Fabricius (23) studied the extent of acid reduction in cream with lime and soda neutralizers and noted no difference in the scores of the - 15 - butter when the cream was neutralized to a point low enough to produce butter with a‘pH of 6.9. after 5 per cent of starter was added to the cream. Iiley (77) was unable to detect a neutralizer flavor from sweet cream butter when neutralized with sodium bicarbonate to a pH of 7.8. Loftus-Hills et. a1. (48), Parfitt and Brown (59) and McDowell. Smith and McDowell (51) found no relationship to exist between a neutralizer flavor and the pH of the butter. Parfitt and Brown (59) observed that samples of commercial butter. criticized as having either a slight or distinct neutralizer flavor. ranged in pH from 4.15 to 7.96. Work conducted by Bird. Fabricius and Breazeale (7). Breezeale. Fabricius and Bird (10). Fabricius (23). Mcibwall. Smith and Mchwell (51). Nelson (54) and Wiley (77) has shown that when pH of butter is kept within the range of 6.6 - 7.0, but preferably pH 6.7 - 6.8. butter of apgarently better flavor and keeping quality is produced. Nelson (54) states that in the above range the greater part of the old cream flavors inherent in neutralized cream butters are eliminated. To obtain these recommended pH values in butter. Nelson found that in single neutralization of cream of less than 0.60 per cent acid with different neutralizers. the following titratable acidities must be secured at churning time: magnesium lime 0.13 to 0.15 per cent with upper limit preferable; [yandotte C.A.S. (mixed soda). or sodium bicarbonate 0.18 to 0.20 with upper limit preferable; neutralene (sesquicarbonate) 0.24 to 0.25 per cent. In double neutralization of cream with over 0.60 per cent acidity. he recommends any one of the following combinations: magnesium lime with C.A.S. to 0.18 to 0.20 per cent acidity. calcium lime with neutralene to 0.25 per cent acidity or Anderson A - 15 - with Anderson B to 0.22 per cent acidity. Fabricius (23) presents the following data showing the churning acidity of cream and pH of the butter sera when various neutralizers were used in cream of approximately 0.6 per cent acidity. and when the pH of the butter was maintained within recommended narrow limits. Neutralizer pH Churningfhcidity Lime 6.96 0.115 C.A.S. 6.98 0.135 Sodium Carbonate 6.87 0.160 Sesquicarbonate 6.99 0.160 Caustic Soda 6.94 0.115 These values show the churning acidity and serum pH after five per cent of starter had been added. Eabricius states that in order to obtain the above churning acidities. the cream would have to be neutralized to slightly lower acidities. since, in general, “the addition of each one per cent of starter to cream raises its titratable acidity 0.01 per cent and lowers the pH about 0.10 per cent“. Kiley (76) found when neutralizing creampf 0.40 per cent acidity with lime or sodium bicarbnnate the pH values in cream‘were practically identical. At the higher acidities and for a.given titratable acidity. lime gave a.pH value of 0.1 unit higher than sodium bicarbonate. In other work. Wiley (77) found the pH value of butter sera to vary from 0.0 to 0.2 units higher than the cream from which it was made. Hussong (43) noted that lime-neutralized cream produced butter with a slightly higher pH than the cream from which it was made. Hunziker and Cordes (42) neutra- lized cream of 0.50 per cent acidity to 0.15 per cent acidity with lime and soda. The pH of the butter was 6.89 and 6.58. respectively. They found that the pH values of butter and buttermilk were equal up to 6.7. but above - 17 - this the pH of the butter was higher than of the buttermilk. In addition, these workers noted a close agreement between the pH of the cream and buttermilk. Fat Losses in Buttermilk and Churning Time When cream is to be pasteurized. and its acidity prior to heating increases above 0.35 per cent. Sproule and Grimes (67) found.that increasing fat losses in the buttermilk also occur. Hunziker (39) states that the pasteurization of highflacid cream causes the curd to lock up a portion of butter fat. which will be lost in the buttermilk. However. this loss can be avoided by proper neutralization of the cream to 0.35 per cent acidity, or lower, before pasteurization. Stirits and.Ruehe (69) studied the effect of neutralizers on the fat loss in the buttermilk and reported that soda ash caused a slightly higher fat loss in the buttermilk than either lime or sodium bicarbonate. Bird et. a1. (7) report that the churning loss under practical con- ditions, when expressed as percentage of total fat churned. was minimal in the region of pH 6.7 to 7.0 (titratable acidities of 0.10 to 0.15 per cent) regardless of the neutralizer used. They state that. ”This indicates that casein, once acid coagulated. is not dispersed in a condition comparable to that of sweet cream until the cream is nearly at a neutral point.“ However, Ibrby, Breazeale and Bird (22) concluded that, under practical con- ditions. there is apparently no close correlation between churning time and pH, or churning time and fat loss. and that the minimum fat loss is not secured. - 18 - Kegping_Quality of Butter Effect of the neutralizer: Some of the early investigators noted that the type of neutralizer used influenced the keeping quality of butter in storage. Stiritz and.Buehe (69) noted that when rancidity oxidative developed during storage, sodium carbonate had.been used as the neutralizer. They considered.this to be due to the fact that sodium carbonate tends to saponify the fat. Jensen (4?) recently found that butter made from cream neutralized with sodium bicarbonate scored higher when fresh, but declined more rapidly in storage than butter made from cream neutralized with lime. Halts and Libbert (71) report that butter made from cream neutralized with lime scored slightly higher than that neutralized with other alkalies, after 90 days storage at 00 F, However. these workers conclude that no one neutralizer showed any distinct advantage in regard to the keeping quality of butter. Jackson (44), Hunziker (39), Jensen (47), Loftus-Hills, et. a1. (43), Overman (57). and Overman. et. a1, (58) came to similar conclusions. Relationship of acidity andgpg of cream and butter to_general keeping Quality: The recent trend to reduce the acidity of cream to a narrow and relatively low range has resulted in studies to determine the exact range of pH and titratable acidity necessary to secure maximum keeping quality in the butter. Certain of these findings are reported in the earlier section dealing with the range of acid reduction. Acidity of cream: Although the majority of the recent investigators have studied the relationship of pH to keeping quality, White. Tremble and Iilson (72) and lhite (73) recently found that butter made from cream of 0.15 to 0.25 per cent acidity deteriorated less after twelve months storage at 00 F. than butter from cream containing 0.28 to 0.31 per cent acidity. -19- The former authors state that the acidity of the cream when churned, rather than the acidity previous to treatment, is the factor affecting the keeping quality of butter. However, Hunziker and Cordes (42) point out that the original quality of the cream and its titratable acidity must be considered in determining the keeping quality of butter relative to the storage flavor, but that the churning acidity of the cream and cream serum are an index to a dependable control of fishiness. They found that neutralizing cream to an acidity of 0.25 per cent gave commercial butter of desirable keeping quality. pg values: Gilmour and.1rup (29) experienced difficulty with the keeping quality of butter with pH values lower than 6.7. Bendixen (5) reports that butter in the range pH 6.2 - 6.8 scores highest when fresh than butter of either higher or lower pH. After one month in storage at a temperature of 35.6 - 41° F. the butter with pH values lower than 6.2 dropped the most in score, or 1.1 points. Bird, Fabricius and Breazeale (7), Fabricius (2:5), and McDowell, Smith and McDowell (51) recommend butter pH values of 6.7 - 7.5, 6.9 - 7.0, and 6.8 ~ 7.0, respectively for maximum keeping quality. Parfitt and Flake (24), howeVer, found butter in the range of pH 6.5 - 7.0 decreased the greatest in score on storage, whereas that in the range of pH 6.0 to 6.5 decreased the least. Hussong (43) and LoftuseHills, et. a1. (48) found.that maximum keeping quality‘was obtained at somewhat higher pH values than those generally recommended, i.e. pH 7.0 - 7.2 and pH 7.0 - 7.5, respectiveLy. Hunziker and Garden (42) studied the relationship of pH to keeping quality and concluded that, "The determination of the pH/of butter would not give any definite indication of the churning acidity or serum acidity of the cream at churning. which is the only dependable means of controlling keeping quality". They made butter of dependable keeping quality using lime. and lime and soda. even though the pH was as low as 6.0. and state that ”butter with a.pH as low as 5.7 may mean poor keeping quality only if churned from neutralized cream”. Changes of pH on storage: Bendixen, Prouty and Ellington (3). (4) observed that the pH value of butter serum changed little during storage, sometimes increasing and sometimes decreasing. and found no relationship to exist between changes in pH values and the keeping quality of the butter. Breazeale. et. al. (10) and Bird (7) noted that the pH of butter from cream neutralized with non-buffered alkalies (limes) increased slightly in storage. However. the change was never over 0.2 pH unit. The latter author found that the initial pH of the butter correlates better with keeping quality than with the initial score of the butter. Bendixen (5) observed the pH change of butter in the range of 5.3 - 7.6 and noted that, after one month storage at 35.6 - 41° F. the changes were small: more than one-half of the samples changing less than 0.2 pH. The changes in pH seemed to be of little significance in indicating the keeping quality of the butter. Loftus-Hills, et. a1. (48) found the pH of butter to increase 0.16 unit during three months storage at 12° F. They concluded.that the pH determination was of more value as an index to keeping quality than the titration of the butter. butter fat. or butter serum. Acidity of butter and butterfat: Bouslas (11) and Hunziker (:59) have shown that the average titratable acidity of good butter ranges from 0.02 to 0.05 per cent lactic acid. Bouska states that in butter with acidities above 0.1 per cent the fat is unstable. and below 0.02 per cent -21- the protein is broken down. Hunziker (39) found that butter of 0.118 to 0.150 per cent acidity becomes fishy after 33 days storage. He states that under normal conditions of manufacture the acidity of cream and butter shows a close correlation. Bird. et. a1. (7), Grimes (18). Loftus~Hills. et. al. (43) and Overman (58) concluded that the titratable acidity of butter fat increased little during storage and appeared to have a negligible effect on the deterioration of the butter. However. Bendixen (6) used the ratio of the acid value of the butter fat to the acid value of the butter. which he called the "acid ratio", as an index of keeping quality in butter. He states that “acidity deve10ps independently in butter and in butter fat during storage at 32 - 41° F. for one month". The greater the increase in acid ratio during this storage period the poorer the keeping quality of the butter. Although the test is not specific in every case Bendixen believes that trends may be noticed that will give valuable information. Elegy flavor: Perhaps one of the most prevalent flavor defects of storage butter is that described as fishy and voluminous literature has been published in regard to the cause and mechanism of its development. The maJority of the early workers have ascribed the fishy flavor in butter to the breakdown of lecithin to give trimethylamine (Supplee (7o), Cusick (13), Sommer and Smit (64), Dahlberg (14), and Sommer (65) ). However. Davies (17) has recently suggested that the causative agent is trimethylamine oxide. rather than trimethylamine. Holm (46). states that spontaneous oxidation aids in the development of fishiness, but the exact role of oxidation is not clear. Rogers, et.a1. (61), Supplee (70), Cusick (13), Sommer and Smit (64). Hunziker (39), and - 22 - Ihvies (16. 18, 19). conclude that acidity was a major factor in the deve10pment of fishiness. Davies states that high acidity in butter results in the liberation of oleic acid. which takes up oxygen and diffuses with water to form peroxides. The peroxides attack the choline residue of butter lecithin to liberate trimethylamine. Davies and Gill (17) found that trimethylamine oxide was reduced when heated with linseed oil. and that some nitrogen entered into organic combination. A fishy flavor was thereby produced. Rogers. Thompson and Keithley (61) made an early observation of butter held at ~10° F. and noted fishiness in only 1.5 per cent of those made from cream below 0.30 per cent acidity. whereas 49.3 per cent of the butters made from cream above 0.30 per cent or above in acidity developed a fishy flavor. Supplee (70). Cusick (13). Sommer and Smit (64). Sommer (65), and Dahlberg (14) observed.that a definite acid condition was necessary for the breakdown of lecithin and the formation of trimethylamine. and that salt in butter had a marked accelerating effect on the reaction. Sommer and Smit (64) believe that the accelerating action of salt on the deve10pment of the fishy flavor was due to its solvent action on lecithin. These workers also observed that acid not only catalyzes the hydrolysis and oxidation of lecithin but also increases the solubility of metals in the cream. These dissolved metals then may exert a catalytic effect. They found that neutralization of cream to 0.25 per cent acidity was effective in reducing fishiness. Other workers have made similar observations. (Abbott (l), Hunziker (89). McKay and Larson (52). Fonts and Keith (25) and [hits (73) ). Helm (35) states that fishiness does not occur in butter made from cream of less than 0.20 per cent acidity. fabricius (23) found that a - 23 - large amount of starter could be added to cream neutralized to 0.10 per cent acidity without danger of fishy flavor development. gallowiness: The deve10pment of a tallowy flavor in butter is an oxidative process involving chiefly oleic acid. Oxygen is absorbed at the double bond of the acid and the reaction proceeds the carbon chain is split to form peroxides. aldehydes. ketones and acids, some of which have an intense tallowy flavor and odor. Although in the oil and fat industry this reaction is termed rancidity. and is not differentiated from hydrolytic spoilage. Rancidity in the dairy industry is due to a hydrolytic reaction setting fatty acids free to cause the disagreeable flavor. Some peroxides are early formed in the oxidation of fat, their determination has been utilized as a means of predicting the susceptibility of the fat to oxidative changes. and as a method of measuring the degree of oxidation which has taken place. These peroxides may be measured by their V ability to liberate iodine from postassium iodide in acid solution. Stebnitz and Sommer (68) observed that a slight tallowy flavor appeared in butterfat with the first test for peroxides in some samples, whereas in others a tallowy flavor was not detected.until a peroxide value of six was reached. Helm (35) and Holm. et. a1. (36) state that an acid medium appears to be the maJor factor concerned in the formation of peroxides in butter. They used the rate of peroxide formation as a measure of the keeping quality of butter from cream ranging from 0.13 to 0.41 per cent acidity. The butters were stored.at temperatures of 20° to -l7° C. for a period of two months to one year. They found that as the storage temperature was increased the rate of peroxide formation was increased and the score of the butter progressively decreased. The fresh butter gave no peroxide value. The butter had original scores of 91 - 92 and at the end of the storage - 24.- periods the butter from the low acid creams (0.13 and 0.19 per cent acidity) showed less deterioration and had lower peroxide values than butter from cream of 0.31 and 0.41 per cent acidity. Cos and LeClerc (11) are of the opinion that the peroxide determina- tion is of no value as an index to the extent of oxidative rancidity and found that cottonseed oil and corn oil protected from light may possess a very high peroxide value and yet be free from oxidation. Oils that were exposed to light became oxidized at a much lower peroxide value. In this connection LoftuséHill, et. al. (48) concluded that peroxide determinations were of no value in determining the keeping quality of butter. Samples developing a tallowy flavor in storage at 12° F. for three months had a peroxide value of 0.40. while the peroxide value of the remainder of the samples were not significantly different. Overman. Garrett and Ruehe (58) measured the rate of oxygen uptake of butterfat made from cream treated differently. They concluded that the rates of oxidation of different butter varied so irregularly that there was no correlation to keeping quality. Their results show that the neutralization of cream with magnesium lime had no affect on the rate of oxidation of butterfat. Tallowiness in butter is accelerated by heat. light. moisture, oxygen, certain heavy metals. and acid. Hood (37) and Davies (19) observed that tallowiness follows fishiness as the oxidation of fat progresses. A number of investigators have pointed out that a definite acid condition is essential for the development of a tallowy flavor. notably, Guthrie (32). Davies (19, 19). Holm (35). H01m. et.a1. (36). Hood (87). -25- Hunziker (39, 41). and Wright and Overman (78). Controlling the acidity of cream at churning time within the range of 0.15 and 0.82 per cent acidity was found by Hunziker (39) to be effective in preventing tallowi- ness in storage butter. Fabricius (28) states that a considerable amount of starter may be added to sweet cream of 0.20 per cent or less acidity, when neutralized to 0.10 per cent acidity after pasteurization, without danger of metallic or oily flavor development. Holm (35) and Helm, et.al. (36) report that tallowiness was not observed in samples of butters made from creams of 0.13 and 0.19 per cent acidity, when stored at ~17° C. for one year. Samples of butter made from 0.30 and 0.40 per cent acid cream possessed tallowy flavors relatively early in the storage period. The treatment of the cream previous to churning. such as the development of acidity. improper neutralization, exposure to ultra violet light, or contamination with.metals from faulty utensils. is a maJor factor in regard to susceptibility to oxidative changes in the butter (Davies (15, 19), Greenbank and Holm (27, 28), Holm and Greenbank (33), Holm, Greenbank and.Ibysher (34). Hunziker (41), Cwerman. et. a1. (58), and Wright and Overman (78) ). Free fatty acid accelerate the oxidation of butterfat according to Greenbank and Helm (28). Holm and Greenbank (33, 34), and.Hunziker (41). The develOpment of lactic acid in cream liberates free fatty acids in the butterfat according to Hunzilcer (41). The fatty acids then accelerate tallowiness in the butterfat. Miscellaneous observations of keeping Quality: Jacobson (45, 46), Nelson (53), and Parsons (60) have shown that storing butter at 21° C. for one week will give an indication of the ability of the butter to hold up -26- in storage. Parsons (60) also found that holding butter for 14 days at 60° F. to be a valuable method of determining keeping quality. Using the short storage test. JacObsen (45, 46) noticed no defects in salted butter after storage, other than tallowiness. Loftus-Hills, et. a1. (48) found no relationship between the curd content, salt content, or brine concentration and keeping quality. Overman (58) found no correlation between the index of refraction. Hanus iodine number, saponification number, soluble acids, insoluble acids, or acetyl value, and the keeping quality of butter. - 37 - SCOPE OF INVESTIGATION This study was conducted in view of the lack of inforaation per- taining to certain factors involved in the practice of neutralising creaa. lite were secured with the following purposes in view: (a) l'o cowpare the different neutralizers which are recommended for acid reduction in cream on the following bases: (1) Speed of acid reduction: (2) Influence of pasteurization on acid rehction: (13) Efficiency of acid reduction: (4) pH changes in the cream; (5) p3 of the butter serua and buttermilk: (6) Acidity of the butter. butterfat and butterailk; (7) Qzaliv of fresh and stored butter; (8) Composition of the butter: (9) lat tests of the buttermilk. (’0) To determine the influence of different neutralisers and the degree of acid reduction on the beeping quality of butter as indicated by: (l) be p3 of the fresh and stored butter; (2) he acidity of the fresh and stored butter. and butterfat: (3) Changes in peroxide value. he experiasntal work involved the use of sodiua carbonate, 'yandotte 0.1.. 8. (a mixture of sodium carbonate and sodium bicarbonate), sodiua bicar- bonate. Recto (chiefly sodiua and potassium carbonates). sodium Ivdroxide, Peerless line (calciua hydrate line), and Allwood line (magnesiu- oxide line), for neutralising sour cream. MIMI“. Procedure he cream used in this experiment was obtained from the College Creamery and was similar in quality to that received by the average commercial creamery. The average acidity of the cream, calculated as lactic acid. was 0.50 per cent, the pH 4.80. and the fat test by the Babcock method was usually 30 to 35 per cent. Laboraton studies: Laboratory studies on neutralization were conducted in an effort to determine the speed of reaction of various neutralizers in sour cream. and to ascertain the accuracy with which they reduce the acidity of the cream to different calculated acidity ranges. Precautions were taken in the procedure and apparatus so as to resemble the regular commercial holder method of neutralization and pasteurization. he apparatus consisted of a ten quart metal vessel. a steam heated water bath, and a mo tor driven propeller for agitating the cream. he prepeller speed was adJusted so as to agitate the cream similar to that of the ordinary coil type pasteuriser. in order to avoid errors. in acid reaction due to the retention or expulsion of carbon dioxide. Ten pound samples of cream were used and a series consisted of four such samples of the same cream. The samples were neutralized on the basis of calculation to reduce the acidity to the following percentages: 0.25. 0.15, 0.10 and 0.05. The neutralizers used in this portion of the stub were Recto. 'yandotte C.A.S.. Peerless lime. Allwood lime, sodium hydroxide. sodium carbonate and sodium bicarbonate. The amount of neutra- -29- lizer to use in each case was calculated by using the factor (the wet ht of the alkali required to neutralize one pound of lactic acid). submitted by the manufacturers of the commercial products. these factors were as follows: flecto 0.77. 'yandotte G.A.8. 0.776. Peerless lime 0.510. and Allwood lime 0.30. lith the other neutralisers used in this stuck the factors were determined by neutralization of lactic acid. These factors were as follows: sodium hydroxide 0.490. sodium carbonate 0.60. and sodium bicarbonate 0.934. Before adding a soda neutralizer to cream the required amount of the dry neutralizer was carefully weighed and then diluted to 10 per cent with water of 100° r. ten per cent stock dilutions of the lines were prepared. me Allwood lime was slaked in hot enter and allowed to stand at least over night before using. The required amount of the stock dilution of a lime neutraliser was carefully weighed and was at room temperature when added to the cream. Two series of acid reduction trials were conducted using each neutralizer. except in the case of sodium bicarbonate. which was used in four series. has procedure followed throughout the process of neutralization and pasteurization was standardized to avoid variation in the results and to allow for comparisons of the influence of the different neutralizers on the factors studied. he cream was heated to 90° 1'. and the original acidity and pH were determined of a sample taken from the thoroughly mixed cream. The neutralising solution was then slowly sprinkled over the agitated cream. Acidity determinations were then made on the cream after 5. 10. 15 and 20 minutes. -30- Following the 20-minute holding period at 90° F. the cream was heated to 145° 1'. and held for so minutes before cooling to 60° 1. a standardized period of 20 minutes was used for heating the cream from neutralization to pasteurization temperature of 145° 1'. A similar period of time was required to cool the crean back to 60° r. n» acidity of the cream was determined at the beginning and at the end of the 30 minute holding period. and at the close of the process. In addition. pH determi- utioms were conflicted at the end of the process. The neutralized cream was held for approxi-tely two hours before the p3 was determined. lhe p3 of the cream as determined in duplicate by the Quinhydrone electrode using a Leeds-lorthrup portable potentiometer and bright platinum electrodes. frequently cleaned with hot hydrochloric acid. he acidity of the cream in each case was determined in duplicate by adjusting the cream to room telperamre and accurately weighing nine gram samples which were then titrated to the phenolphtholein end-point with 0.10 l sodium hydroxide. Commercial studies: Further studies on neutralization were con- ducted on a commercial basis in which each sample of the cream was also churned. a coil type. 50-gallon Cherry-Barren pasteurizer was used for processing the cream. The churning was accomplished by a loo-pound Cherry Single Boll Junior firm. In these studies 1000 pounds of cream were used for each series of neutralization trials. The cream was divided into five portions to be neutralized to different theoretical acidities. he some points of theoretical acid reduction were again studied as in the laboratory studies and in addition a theoretical acid reduction to 0.0 per cent was studied. he nutralizing agents used in the laboratory studies were again used in this portion of the experiment. with the exception of sodium bi- carbonate. !hreo series of trials were completed for each neutralizer used. rho procedure followed in these studies was practically identical with that of the laboratory studies. Also. the data obtained were collected in the same manna. However. this cream was cooled to 45° 1'. at the end of the pasteurization and neutralization process and held at this temperature for 24 hours before churning: at which time the pH and acidity were again determined. the pH and acidity determinations throughout these studies were made as outlined previously. Duttgr studies: Inch lot of cream processed in the comrcial neutralization studies was adJusted to 47° 1'. and churned. Usually 46 to 60 minutes were required to churn the cream. The churning temperature was standardized in order to allow comparisons of the effect of different neutralizers on the fat loss in the buttermilk under practical conditions. A standard procedure of washing and salting and working the butter was followed to minimize variations in the quality of the butter as far as these factors were concerned. The churning process was stepped when the butter granules reached the size of large wheat kernels. rho buttermilk was then drained and a sample was taken for fat tests by the butyl alcohol method. and for pH and acidity measurements. Although the p3 of the buttermilk was determined by the method outlined for cream, the acidity of fie buttermilk us deter- mined by the titrating a nine ml. instead of a nine-gram sample. rollowing the draining of the buttermilk. the butter was washed by spraying with water until the water was clear at the drain and then a volume -&- of water equal to the volume of the buttermilk was added to the churn. rho washing was completed by running the churn in high for 15 revolutions and in low. with the roll in motion. for five revolutions. After the butter was carefully drained to remove the excess water. salt was added at the rate of 2.6 per cent of the emected butter. The moisture content of the butter was adJusted to 16.5 per cent. Three samples of the butter from each churning were taken to be used for making various observations. in eight-ounce sample was used to secure the score. acidity. pH. and composition of the fresh butter. d six-ounce sample was taken in a glass Jar fitted with a glass stopper and stored for 10 due at 72° 1. following this storage period. the score. acidity. and p3 of the butter were determined. A five pound sample of the fresh butter was stored in a cardboard carton at 0° 1'. and a portion of it was used for determining the peroxide value and butterfat acidity after one month. The remainder of the five pound sample was used for determining the score. pH. and acidity of the butter and butterfat after six months storage. The acidity of the butter and butterfat were determined in duplicate by the LOJJ. method (80). Twenty gram samples were weighed into dry 250 ml. beakers and 50 ml. of neutral ethyl alcohol was added. The samples were heated to boiling and titrated over a white background to a definite pink. permanent for one minute. be p3 determinations of the butter serum were ads in duplicate by the Qninhydrone method. The butter serum for the determination was ob- tained by melting approximately 50 grams of butter in a water bath at 105° l'. he melted butter was then placed in a large test tube which was fitted with -m- a cork and centrifuged in an inverted.position. The butterfat was then solidified in cold.water with the tube in an inverted position and the serum was readily obtained by removing the cork. Ihe;peroxide values were determined in duplicate by the lheeler method (79) as modified by Stebnits and Sommer (63). Approximately five grams of filtered butterfat was dissolved in 50 ml. of a solvent mixture ef 60 per cent glacial acetic acid.and.40 per cent chloroform. One ml. of freshly prepared saturated.potassium iodide solution was added. The mixture was stirred by rotating the flask for exactly one minute and then 100 ml. of distilled water were added. The sample was titrated.with 0.01 l sodium thiosulphate. Toward the end of the titration three ml. of a one per cent starch solution were added.as an indicator. Vigorous shaking of the flask was necessary to remove the last traces of iodine from the chloroform layer. Complete analysis of the butter was made in duplicate by the Kohman method.as outlined.by American Butter Institute (Bl). ‘ The butter was scored.by at least two and.ueually four experienced butter{Judges. Samples were prepared for scoring by tempering to approxi- mately 500 1.. and were numbered in such a.mmnner as to math their identity. Itch Judge scored the butter independently. lhem.the scores placed on a sample of butter by the different Judges varied more than one-half point. the sample was rescored. RESULTS iced of acid reduction: In an effort to study the speed at which the neutralizers reduced the acidity of the cream. acidity determinations were nde after the addition of the neutralizers at intervals of 5. 10, 15. and 20 minutes. The average results secured in all neutralization trials which involved the theoretical reduction to ranges from 0.0 per cent to 0.25 per cent acidity are presented in Table 1. Sodium bicarbonate was not used for neutralizing cream to a calculated acidity of 0.0 per cent: therefore. the average figires shown are preportionately higher than those given in case of the other neutralizers. Table 1. The Average Rate at Ihich Different Neutralizers Reduce the Acidity of Crown". Titratable acidity ”Jar cent lactic acid neutralizer {Figinal 3 Time after adding the neutralizer at 900 1. 3 acidity 3 5 min. 3 10 min. 3 15 min. 3 20 min. SOdium carbonate 3 0.490 3 0.287 3 0.280 3 0.270 3 0.265 Becto 3 0.522 3 0.311 3 0.800 3 0.294 3 0.287 Sodium hydroxide 3 0.510 3 0.146 3 0.143 3 0.142 3 0.142 Iyandctte (LLB. 3 0.480 3 0.800 3 0.386 3 0.274 3 0.264 Calcium lime 3 0.520 3 0.166 3 0.159 3 0.156 3 0.150 Ibgnesium lime 3 0.505 3 0.221 3 0.208 3 0.193 3 0.185 dium bicarbonate 3 04:49.1 3 0.349 3 0.337 3 0.330 3 0&824 _ These figures show the average rate of acid reduction (three series of trials) when the cream was neutralized to desired acidities ranging from 0.25 to 0.0 per cent. be original data my be found on Tables I to '11, inclusive. in the Appendix. The greater part of the acid reduction in cream occurs within five minutes after the addition of the neutralizer. These results show that when sodium hydroxide or calcium lime were used that approximtely 95 to 98 per cent of the total acid reduction, during the so minute holding period. occurs within the first five minutes. while with the other neutralizers only -35- 85 to 90 per cent occurs within the first five minutes of the holding period. cream neutralized.with sodium.hydroxide decreased.only 0.004 per cent in acidity during the last 15 minutes of the holding period whereas. cream treated with the other neutralising agents showed greater decreases in acidity. The greatest decrease (0.036 per cent) during the last 15 minutes of the holding period occurred in the cream neutralized with.lyandotte and.magnesium line. The extent of acid reduction with a sodium carbonate or bicarbonate neutralizer influences the period of time required.for the acid reduction in the cream to proceed to completion. This is clearhy shown by the individual neutralization trials on Tables I to VIII in the Appendix. These data show that when a large amount of a carbonate or bicarbonate :neutraliser was added to cream further acid.reduction continued for a longer period.of time than when only a small amount of neutralizer was added. Cream.neutralized to a theoretical acidity of 0.25 per cent with any one of these neutralizers decreased.approximately 0.02 per cent in acidity during the last 15 minutes of the holding period. while cream neutralized to a theoretical acidity of 0.0 per cent decreased approximately 0.04rper cent during the last 15 minutes of the holding period. Although the calculated oxtent of acid reduction in the cream was the same for each neutralizer except sodium bicarbonate the data show that distinct variations occurred.in the titratable acidities of the cream after five minutes and.at the end of the holding period. The lines and the sodium hydroxide reduced the acidity of the cream nearer the desired acidity before pasteurization than did the other neutralizers. -36- Effect of pasteurization: The effect of pasteurization on the acid reduc- tion of neutralized cream is shown in Table 2. These results show that the acidity of cream neutralized with any of the neutralizers was reduced by pasteurization and also that the acid of the cream continued to decrease during the 24-hom' holding period at 45° 1'. following pasteurization. Table 2. The Effect of Pasteurization on The Acid Reduction of Cream by Different Heutralizers‘. :fi Titratable acidity as or cent lactic acid Neutralizer 8Before heati 8 145° 1'. 8145 .30 min. 8Cooled824 hours Sodium carbonate 8 0.265 8 0.206 8 0.183 8 0.1788 0.164 Recto 8 0.287 8 0.221 8 0.191 8 0.1818 0.160 Sodium hydroxide 8 0.142 8 0.127 8 0.120 8 0.1188 0.098 Iyandotte 0.1.8. 8 0.264 8 0.205 8 0.171 8 0.1668 0.160 Gilcium lime 8 0.150 8 0.144 8 0.10 8 0.1388 0.130 Iagnesium line 8 0.185 8 0.147 8 0.132 8 0.1288 0.121 Sodium bicarbonate 8 0.324 8 0.246 8 0.219 8 0.2118 - These figures show the average acid reduction Tseries of three am to pasteurization when the acidity of the cream was neutralized to desired acidities ranging from 0.25 to 0.00 per cent. The original data may be found on Tables I to VII, inclusive,in the Appendix. Pasteurization had the least effect on the acid reduction of cream neutralized with calcium lime and sodium hydroxide. The average reduction in acidity by these two neutralizers over the range studied was only 0.012 and 0.024 respectively. Green neutralized with magnesium lime was reduced 0.057 per cent in acidity due to pasteurization. The other neutralizers used were carbonates and bicarbonates. or both. and the cream neutralized with these compounds showed an average reduction in acidity of 0.10 per cent. due to pasteurization. The data on the individual trials shown in the Appendix on Tables I to 711 show that when the cream as neutralized to the lower acidities the influence of pasteurization on the acid reduction was greater than when the cream was neutralized to higher acidities. The difference in the amount of .. 37- acid reduction due to pasteurizing the neutralized cream was more pronounced in the case of the carbonate and bicarbonate neutralizers. Attempts to neutralize the acidity of the cream to 0.25 per cent with a carbonate neutralizer resulted in an average reaction of 0.06 per cent dne to pasteurization. However. when efforts were made to reduce the acidity to 0.00 per cent. pasteurization caused the acidity of the cream to show an average decrease of approximtely 0.13 per cent. In like manner. the more of a lime neutralizer that was added to cream the greater the acid reduction due to pasteurization: although the effect was not so pronounced as in the case of the carbonate neutralizers. more was a noticeable decrease in the acidity of all of the processed cream after holding at 45° 3'. for 24 hours. The average decrease was 0.01 per cent and was more pronounced in cases where the cream as neutralized with the soda neutralizers. his data on Tables I to 7111 in the Appendix show that the pH of the cream usually increased approximately 0.1 unit during the 24-hour holding period. However. the cream that was neutralized to a theoretical acidity of 0.0 showed no change in pH during the holding period. Efficiency of acid reductions8 he determination of the amount of a neutralizing agent to add to cream is obtained on the basis of calculation involving the neutralization of lactic acid. However. the results secured in this study show that the calculated reduction in the acidity of cream is not always obtained when the various neutralizers are used for acid reduc- tion. The actual acidity obtained may either be higher or lower than that desired as shown in Table 3. In addition to showing the actual acidity changes. Table 3 also shows the percentage of the theoretical reduction ob- tained. -33- Table 3. The Ifficiency of Acid Reduction by Different Neutralizers Ihen Reducing the Acidity of Dream to Different Desired Acidities’. 8 TiTratable acidil (per con—t7 [entralizer 8 8 fine after processingmr cent 80rigina18Desirgd: 3O min.8 24 hours I 8 lfficieicy. Sodium carbonate 8 8 0.25 8 0.253 8 0.243 8 103.5 8 0.448 8 0.15 8 0.183 8 0.170 8 93.3 8 8 0.10 8 0.157 8 0.150 8 85.6 8 8 0.05 8 0.147 8 0.138 8 78.0 8 8 0.00 8 0.120 8 0.120 8 73.2 Recto 8 8 0.25 8 0.252 8 0.220 8 110.3 8 0.540 8 0.15 8 0.197 8 0.175 8 93.6 8 8 0.10 ‘8 0.155 8 0.148 8 89.1 8 8 0.05 8 0.155 8 0.147 8 80.2 3 3 0.00 8 0.132 8 9.122 8 72.4 Sodium hydroxide 8 8 0.25 8 0.210 8 0.187 8 123.2 8 0.522 8 0.15 8 0.130 8 0.105 8 112.1 8 8 0.10 8 0.107 8 0.090 8 102.4 8 8 0.05 8 0.075 8 0.065 8 96.8 8 8 0.00 8 0.470 8 0.045 8 91.4 Iyandotte 0.58. 8 8 0.2.5 8 0.247 8 0.253 8 98.8 8 0.507 8 0.15 8 0.175 8 0.170 8 94.4 8 8 0.10 8 0.147 8 0.142 8 89.7 8 8 0.05 8 0.125 8 0.128 8 82.9 8 8 9.00 8 0.120 8 0.105 8 79.3 Calcium lime 8 8 0.25 8 0.246 8 0.245 8 102.0 8 0.511 8 0.15 8 0.151 8 0.135 8 104.2 8 8 0.10 '8 0.121 8 0.121 8 94.9 8 8 0.05 8 0.098 8 0.090 8 91.3 8 8 0.00 8 9.059 8 9.060 8 88.3 Hagnesium lime i8 8 0.25 8 0.200 8 0.193 8 121.1 8 0.520 8 0.15 8 0.162 8 0.153 8 99.5 8 8 0.10 8 0.125 8 0.125 8 94.1 8 8 0.05 8 0.080 8 0.078 8 94.1 t 8 8 0.00 8 0.630 8 0.065 8 87.5 Sodium bicarbonate8 8 0.25 8 0.277 8 8 91.0 8 0.04 8 0.15 8 0.225 8 8 80.0 8 8 0.10 8 0.175 8 8 82.5 _ 8 L; 9.05 8 0.165 8 8 76 0 ’ Average of three trials. The original data my be found on Ebles I to VII. inclusive. in the Appendix. Attention should be called to the fact that in case of the limes the factors for calculating the amount of neutralizer to use were those recommended by the manufacturer. and these factors nude allowance for only -39- 80 per cent efficiency by calcium lime and magnesium line. The results show that there is a distinct variation from the linear reduction in acidity by each of these neutralizers. lhen the acidity of the cream was reduced to the lower ranges the divergencies from the theoretical acidity became progressively greater. However. attempts to re- duce the acidity of the cream to the higher ranges with sodium hydroxide. calcium lime or magnesium lime resulted in final acidities lower than the desired acidity. From these data it is apparent that near quantitative reduction in acidity may be expected when cream is neutralized to an acidity of 0.20 per cent with any one of the neutralizers used. However. only 75 to so per cent efficiency was obtained when the carbonate neutralizers were used in an attespt to reduce the acidity of the cream to 0.0 per cent. Sodium hydroxide proved to be the most efficient agent for reducing the acidity of the cream. However. the acidity of the cream was lower than that theoretically enacted when an attempt was made to neutralize the cream to 0.25 and 0.15 per cent. 0n the other hand when attempts were made to reduce the acidity of the cream to 0.0 only 91.4 per cent of that theoretically expected was obtained. me other neutralizers show a similar trend to that of sodium hydroxide in efficiency of acid reduction. although the variation from the sodium hydroxide curve was much greater in the cases where carbonate neutralizers were used. An exception to the general trend of efficiency of acid reduction occurred in the case of calcium lime. Here a greater percentage of the theoretical reduction was obtained at 0.15 per cent acidity than at 0.25 per cent acidity. -40- Sodium bicarbonate proved to be the least efficient of the neutra- lizers studied for reducing the acidity of cream. Although this neutra- lizer was not used in the commercial trials. similar results would doubt- less have been secured. fl and acidity in cream: Often it is desirable to neutralize cream to a definite pH in order to facilitate a more accurate control on the proper- ties of the resulting butter. with different neutralizers to different desired acidities may vary con- Gream neutralized on the basis of calculation siderably in pH value. The results secured in this study dealing with this point are presented in Table 4. bible 4. !he pH and Acidity of cream then Different Neutralizers Are Used to Reduce the Acidity to Different Desired Acidities". : Afasired acidity (per centj Beutraliser : x 0.25 : o,;_5f_ : 0.10 z 0.05 a 0.00 Sodium carbonate 3Acidiw 3 0. .43 3 0.17 3 0.150 3 0.138 3 OTYZ E : Ln : L00 x 6.18 z 6.79 x 6.95 : 7.1L Recto :Acidity : 0.220 : 0.175 : 0.148 3 0.141 x 0.122 a 1,3 : 5.27 x 6.80 3 2.93 a 7.17 37.33 Bodium hydroxide Mcidity 3 0.187 3 0.105 3 0.090 3 0.065 3 0.045 : pH : 6&9 x 7,14 : 7.26 3 7.69 : 8.01 Iyandotte 5.8.5. acidity 3 0.253 3 0.170 3 0.142 3 0.128 3 0.105 : g a 6.36; x 6,951 : 7.03 s 7.27 z 7.43 calcium lime 3Acidity 3 0.245 3 0.135 3 0.121 3 0.090 3 0.060 : pH 3 6.07 3 6.46 3 6.453 3 6.95 37.20 Iagnesium lime 3Acidity 3 0.193 3 0.153 3 .125 3 0.078 3 0.065 3J3 8 6,20 8 6.36 x 6.82: a 7.52_____: 7.82 Sodium bicarbonateucidity : 0.277 : 0.22'5 : 0.175 a 0.165 x :J x 5.94 : 6.42 x 6.76 a 6.92 : : These determinations were made 24 hours after processing Twith the exception of sodium bicarbonate), and are the averages of three or more trials. data for each individual trial may be found on Tables I to VII, in the Appendix. The inclusive Sodium hydroxide was found to be the most effective for raising the pH of the cream: with the calcium and mgnesium line being only slightly less effective. These three neutralizers gave pH values of 8.01. 7.70 and - 41 - 7.82 respectively when they were used in reducing the acidity of the cream to a theoretical acidity of 0.0 per cent. The cream neutralized to theoretical acidities of 0.0 with the carbonate neutralizers had.pH values as low as 7.14 to 7.45. Although these results show'that.the pH of the cream will fall in the range of pH 6.7 to 7.2 regardless of the neutralizer used when the cream is neutralized on the basis of calcula- tions to 0.10 per cent acidity. If a pH of near 7.0 is desired in the cream the titratable acidity of the cream. treated with the different neutralizers. will vary from 0.09 per cent in the case of calcium lime to 0.165 per cent in the case of sodium bicarbonate. These results show that a relatively uniform inverse relationship exists between the pH and the acidity of the cream neutralized with each of the neutralizers. However. an exception is apparent in case of the cream neutralized with calcium lime, since a distinct buffering occurs in the region of pH 6.0 to 6.4. pg of’cream, buttermilk and.butter: Further determinations were conducted to determine the influence of the different neutralizers on the relation- ship of the pH of the cream to the pH of the fresh butter and also to the buttermilk. These data are shown in Table 5. The results reveal that there was a relatively uniform relationship among these three values regard- less of the neutralizer used. Over the range of acidities studied the pH of the butter persisted approximately 0.15 unit above the pH of the cream from which it was made. However, the buttermilk persisted at a pH of approximately 0.10 unit less than its corresponding cream. The Influence of the Different leutralizers 0n The pH of The Cream. Butter. and Buttermilk And The Acidity of The Cream. Buttermilk. Butter and hitterfat'? Thble 5. 3 icore of the fresh Tcidi 'd 0 H «A m e I tter30ream at33utter-3 utter :Serumfljghurningjmilk tter-3 Neutralizer Used O mmfi‘fifi'fit‘) o hGHRd‘Or-nto 0000000.. ommwbmmhbh [9 30838 O O O .0! @0555 eeeeeeeeee t9 lame-t go ON 0... 0.0900“ Sodium carbonate 'wabab e e.e e e e tDI‘D-l‘m IOIDOIO IO eased 2.8 O... 0... 0000000000 ””00””“O.”'“” 89.00 89.30 89.31 88.83 88.78 3 3 3 3 3 0.950 0. 0.625 0.500 0.350 : 1.275: x 1.185: us.2s mbhfilr 0.00....” fiSfiSa 30300304 HN00 Recto Sodium hydroxide 88.34 88.78 epresentative series of samples after 89.55 89.59 89.36 fi. f the butterfat was determined on one or more r one month storage at 0° 7. Calcium.lile Iyandotte CeA.3. Magnesium lime “ The data on the individual trials are shown on Tables II. III and 1111 in the Appendix ‘ The acid degree 0 -43.. Acidiy of cream; buttermilk._butter and butterfa_t_3 me acidities of the buttermilk, butter and butterfat were also determined. These results are shown in Table 5. In comparing the acidity of the buttemilk to the acidity of the corresponding cream it is of interest to note a reversal in the relation- ship as the acidity of the cream is decreased. In each case. except the cream neutralized with sodium hydroxide. the buttermilk was found to be higher in acidity than its corresponding cream when the cream was theoretically reduced to 0.15 per cent acidity. Below this acidity the buttermilk was lower in acidity than its corresponding cream. The acidity of the buttermilk was found to be from 0.02 to 0.05 per cent higier than the acidity of the cream when the acidity of the cream was 0.15 per cent. and was found to be equal to or lower than the acidity of the cream when the aciditytof the cream was lower than 0.15 per cent. In studying the influence of the different neutralizers on the relationship between the acidity of the cream and the acid degree of the butter. it was found that considerable variation occurred due to the use of different types of neutralizing agents. However. the data shown on Table 5 reveal a relatively uniform relationship between these two values for each type of neturalizer used. These results also show that. as the acidity of the cream was reduced. the acid degree of the butter also was reduced, regardless of the neutralizer used. 'hen cream was neutralized to 0.13 per cent acidity with the car- bonate neutralizers the acid degree of the butter was approximately 1.0. The cream neutralized on the basis of calculation to 0.0 per cent acidity had an actual acidity of fros 0.10 to 0.118 and the acid degree of the -44.. butter ranged from 0.765 to 0.860. Here again sodium hydroxide proved to be the most effective in re- ducing the acid degree of the butter. although the acid degree of the butter at the higher acidity ranges studied differed only slightly from those of the carbonate butters. The butter from cream theoretically re- duced to 0.0 per cent acidity with sodium hydroxide had an acid degree of 0.560. which was the lowest obtained by an of the neutralizers used. This was to be expected. since the sodium hydroxide was more efficimt in reduc- ing the acidity of the cream. calcium lime and magnesium lime proved to be the least effective in reducing the acid degree of the butter at the higier acidity ranges studied. However. these neutralizers reduced the acidity of the cream nearer the theoretical acidity than did the carbonate neutralizers. In like manner the lines reduced the acidity of the cream lower when the cream was theoretically reduced to 0.0 per cent acidity than did the carbonate neutralizers. although the acid degree of the butter was approximately the same. he acid degree of the butterfat was determined approximtely one month after the cream was churned and determinations were made on one or more representative series of the samples. The data on Table 5 also show that the different types of neutralizers influenced the acid degree of the butterfat in approximately the same relationship that they influenced the acid degree of the butter. lhen the acidity of the cream was theoretically reduced to 0.25 and 0.15 per cent. the acid degree of the butterfat from the cream treated with calcium lime or magnesium lime was higier than the acid degree of the butterfat from the soda neutralized -45.. cream. However. the cream neutralized to a theoretical acidity of 0.0 per cent with calcium lime or magnesium lime gave an acid degree in the butterfat lower than that from cream treated in like manner with a carbonate neutralizer. Cream neutralized to a theoretical acidity of 0.0 per cent with sodium iwdroxide had a pH of 8.01 and butterfat with an acid degree of 0.350. his was lower than the acid degree of butterfat from cream reduced to the same theoretical acidity with other neutralizers. I Iron these results it is apparent that in order to maintain an acid deyee of near 0. 800 in the butterfat the acidity of the cream should be neutralized to 0.12 per cent with the lime neutralizers or 0.15 per cent with the soda neutralizers. An acid degree of 0.800 in the butterfat corresponds to an acid degree of approximately 1.150 in the butter. regard- less of the neutralizer used. icore of fresh butter: lach sample of the fresh butter was scored. so as to reveal any influence of the neutralizers on the quality of the fresh butter and also to determine the extent to which cream should be neutralized for butter of mathum quality. The average score of the butter made from the cream neutralized to each of the desired acidities is shown in Table 5. In addition. the pH and acidity results are reported in this table. The Judges gave particular attention to old cream and neutralizer flavors. and also. to the body of the butter. The average score and the criticisms of the individual samples of butter are shown on Tables “11. IVIII and III in the Appendix. here were no distinct differences in the score of the butters made from cream treated with the various neutralizers. However. the butter made from cream treated with the soda neutralizers -45- scored approximtely 0.2 point higher than the butter from cream treated with the limes. The criticisms placed on the butter made from cream treated with each of the soda neutralizers were similar throughout the acidity range studied. Old cream and neutralizer flavors were noticed in some of the butter samples made from cream neutralized to each of the theoretical acidities. In general. the appearance of a neutralizer flavor was less frequent in the butter from cream neutralized to theoretical acidities above 0.10 per cent. The appearance of an old cream flavor mas spasmodic. but the cream neutralized to theoretical acidities of 0.10 and 0.15 per cent produced butter less apt to be criticised for the old cream flavor. 'hen comparing the criticisms placed on the butter from lime neutralized cream with those of the butter made from the soda neutralized cream. it was apparent that a neutralizer flavor was detected. in a greater number of the lime butters. The lime neutralizers caused limey and bitter flavors to appear throughout the acidity range studied. The lime butters were often criticised for mealiness. and this defect was more common when the cream had been neutralized with calcium line. These data show that the butter score does not show a specific relationship to the acidity of the cream. However. it is apparent from these results that the msJority of the ma: score butters were mde from cream neutralized to desired acidities of 0.10 and 0.15 per cent. regard- less of the neutralizer used. This corresponds to an acid degree in the butter of approximtely 1.150 and to an acid degree in the butterfat of approximately 0.800. he results on Table 6 show that the pH of the cream was not specific in its relationship to the score of the fresh butter. however more of the highest scoring butters were in the range of pH 6.7 to 7.2. 0‘7- hble 6. he Relationship Of The pH 0! he Cream To The Score 0! The Fresh Butter pl of the cream 8__ Average score of the fresh butter ‘ when shamed 888 - 88.6888.5 - 89889 - 89.58 89.6 - 90890 - 90.5890.5 - 91 5.8 " 6.3 3 3 ‘ 1 : 2 3 1 3 6.2 - 6.7 8 8 3 8 6 8 7 8 2 8 5.7 - 7.2 8 8 2 8 11 : 7 8 6 : 7.2 - 7.7 8 2 8 6 8 9 8 7 8 4 8 1 8 7 8 5 8 1 8 2 8 1 7 7 - 8 3 8 2 T 5 specific score and criticism of each of these samples my be found on Tables XVII. H111 and III in the Appendix. Msitien of the butter: a complete analysis was made of each sample of butter in an effort to determine the influence of different neutralizers on the general composition of the butter. The results are shown in Table 7. Table 7. he Influence 0f be Different leutralizers an The Average Ourd Content Of The Dutter‘. Desired8Sodium : :iadiu- Windouozfihu-z‘izgeum acidity8oarbonate8 Recto 8hydroxide80. A. 8. 8lime :1ime : er cent curd 0.25 8 0.74 0.76 80.91 8 0.83 0.35 0.82 8 8 8 0.15 8 0.77 8 1.02 8 0.88 8 0.89 8 1.03 8 0.94 0.10 8 0.93 8 0.82 8 0.91 8 0.97 8 1.20 8 0.74 0.05 8 0.83 8 0.83 8 0.99 8 0.85 8 1.34 8 0.99 0.00 8 0.82 8 0.86 8 0.88 8 1.03 8 1.31 8 0.88 Av 8 0,82 8 0.86 8 0.31 8 0.93 8 1.11 8 0 87 3 & curd content of each sample of butter made is shown on Eble i in m. Appendix. Tnese results show that the curd content of butter was influenced by the type of neutralizer used and also the extent acid rehction in the. cream. Cream treated with calcium lime averaged approximately 0.25 per cent higher in card content than the other butters. The curd content of the latter increased slightly as the cream was neutralized to lower acidities regardless of the neutralizer used. although this effect was more pronounced in the butter made from cream treated with calcium lime. Cream neutralized to a theoretical acidity of 0.0 per cent with calcium lime .81" III II! .l.ll.:.l. .l.l.|.ll| -43.. increased the curd content of the butter 0.60 per cent over the curd content of butter from cream neutralized to a theoretical acidity of 0.25 per eent with the same neutralizer. a similar increase in the extent of acid reduction in cream treated with the other neutral izers increased the curd content of the butter only 0.10 per cent. _l'_art Test of buttermilk8 Very little is known in regard to the influence of different neutralizers en the fat loss in the buttermilk. In this study the temperatue and fat cutest of the cream were standardized in erder to observe the influence of the neutralizer on the fat loss in the buttermilk. The results shown on Tables VIII and 11 in the Appendix reveal that relatively uniform differences occurred oVer the acidity range studied in all churnings from an one neutralizer. hble 8 shows the average fat test of the butternilks from cream neutralized with the different neutralizers. hble 8. . fine Influence 0f be Different leutralizers On in. Fat Test Of his Buttermilk‘. Desired8jSediun 8 8§Fdium Wandotte 8 0alcium 8 Magnesium acidity8 carbonate 8 Becto 8 hydroxide 8 0. A. 8. 8 line 8 line Per orgy. fat 0.35 8 0.650 8 0.640 8 0.720 8 1.100 8 0.840 8 0.850 0.15 8 0.550 8 0.627 8 0.600 8 0.730 8 0.610 8 0.820 0.10 8 0.560 8 0.620 8 0.590 8 0.6%) 8 0.590 8 0.730 0.“ 8 0.493 8 0.630 8 0.600 8 0.730 8 0.515 8 0.620 0.00 8 0.440 8 0.670 8 0.630 8 0.707 8 0.435 8 0.570 8 0.637 8 0.628 8 04791 8 0.698 8 0.718 Avg, 8 0.540 1 be above figures are an average of the three series of trials. the original data are shown on Tables VIII to II in the Appendix. These data show that as the acidity of the cream was reduced below 0.23 per cent there was a slight reduction in the fat loss in the butter- milk regardless of the neutralizer used. The buttermilk firom cream theoretically reamed to 0.25 per cent acidity had an average test of 0.80 per cent. while the buttermilk from the cream neutralized to a theoretical -49.. acidiw of 0.0. had an average fat test of 0.59 per cent. However. there was only a slight difference in the amount of fat in the buttermilks from creams neutralized to theoretical acidities of from 0.10 to 0.0 per cent. be greatest fat losses occurred when the cream had been neutralized with lyandctte C..A. 8.. and the lowest fat losses occurred.when the cream hd been treated with sodium carbonate. es of dnri stor e: The changes in the pH of the butter during storage are shown on Table 9. 1has changes are small and any of them are within experimental error. Then observing the change of pH in the 1mm stored for ten days at 72 ° 1. it was noted that each sample decreased. the average decrease being approximately 0.3) unit. This decrease was relatively uniform and does not show relationship to the pH of the butter when fresh. The butter ads from cream treated with the soda neutralizers showed practically identical changes in pH during the short storage period. The butter from cream treated with calcium lime decreased the least in pH. indicating that the high curd content of these butters contained some residual line. How- ever. the ngnesium lime butters showed the greatest decrease in pH of an of the butter ude. er approximately 0.35 unit. The changes of pH occurring in the butter during the six months storage period were irregular. some increasing and some decreasing. In general. these changes were small and occurred throughout the acidity range studied. me exception is ef interest: each of the butters made from cream treated with sodium carbonate increased in 183. These butters also increased slightly in score during the .1; months holding period at 0°15. while the other butters lost in score. -50.. hble 9. The Influence Of The Different leutralizers On The Changes In pH 0! he Butters Daring Storage'. 8 Qiesired acidity 8 8 After 10 8 fiter 6 Neutralizer 8 in the cream 8 Fresh 8 gas at 72° 18. 8 months 001'. SOQTQI 8 .35 8 6.06 8 5.96 8 6.11 carbonate 8 0.15 8 6.63 8 6.46 8 6.74 8 0.10 8 7.02 8 6.82 8 7.13 8 0.05 8 7.07 8 6.94 8 7.35 r : 0.00 8 7.3g 8 7.16 8 7.63 3.640 8 0.25 8 6.39 8 6.24' 8 6.51 8 0.15 8 7.03 8 6.48 8 7.04 8 0.10 8 7.30 8 6.85 8 7.26 8 0.05 8 7.48 8 7.08 8 7.36 8 0.039; 8 7.60 8 7.}; : 7.55 Sodium 8 0.25 8 6.54 8 6.34 8 6.31 hydroxide : 0.15 : 7.25 x 7.10 : 6.91 8 0.10 8 7.47 8 7.19 8 7.05 8 0.05 8 7.73 8 7.54 8 7.54 _M_ 8 0.00 8 7.85 8 7.74 8 7.67 Iyandette 8 0.25 8 6.55 8 6.29 8 6.46 6.4.3. 8 0.15 8 7.01 8 6.91 8 7.06 8 0.10 8 7.21 8 7.11 8 7.23 8 0.05 8 7.44 8 7.36 8 7.50 8 0.00 8 7.7g 8 7.43 8 7.60 allciul. 8 0.25 8 6.35 8 6.37 8 6.55 11" 8 0.15 8 6.71 8 6.69 8 5.73 8 0.10 8 7.05 8 6.98 8 7.13 8 0.05 8 7.62 8 7.22 8 7.42 8 0.00 8 7.89 8 7.66 8 7.22 Iagnesium 8 0. 25 8 6. 71 8 6. 32 8 6. 72 11.0 8 0.15 8 6.84 8 6.66 8 6.90 8 0.10 8 7.29 8 6.97 8 7.28 8 . 0.05 8 7.64 8 7.25 8 7.71 z 0.00 8 73g: : 7.57 x 7.95 ‘ Average of three series of trials. he original data are shown on Tables XIV and IV in the Appendix. M in acid defies of butter during storga: The acid degree of all the butter was determined before and after storage and these values. along with the change during storage. are shown in Table 10. - 51 - table 10. be Influence Of The Different leutralisers 0n rho Changes In Acid Mae Of The Butter hiring Storage". 8i§mired8 8acidity8 Acid degree of butter leutrelisemin the 8 After 10 8 Change in 8 After 6 8 Change in 8creaa 8 gs 72°F. 8 10 days 8 months 001'. 8 6 nonths Sadflml 8 0.25 8 1.335 8 + 0.100 8 1.320 8 t 0.075 carbonate 8 0.15 8 1.215 8 + 0.105 8 1.210 8 4. 0.100 8 0.10 8 1.115 8 4» 0.105 8 1.140 8 «8 0.130 8 0.06 8 1.060 8 8- 0.100 8 0.995 8 «8 0.036 t 8 0.00 8 1.000 8 4- 0.140 8 0.910 8 + 0.050 Recte 8 0.25 8 1.550 8 + 0.165 8 1.490 8 4- 0.105 8 0.15 8 1.400 8 + 0.150 8 1.305 8 -8 0.055 8 0.10 8 1.310 8 f 0.160 8 1.210 8 + 0.085 8 0.05 8 1.190 8 + 0.175 8 1.105 8 + 0.090 8 0,00 8 0.960 8 + 0.150 8 0.945 8 + 0.135 Sodiul 8 0.25 8 1.425 8 + 0.140 8 1.350 8 + 0.075 hydroxide 8 0.15 8 1.216 8 «b 0.080 8 1.120 8 - 0.015 8 0.10 8 1.140 8 + 0.275 8 0.970 8 + 0.135 8 0.05 8 0.935 8 + 0.170 8 0.805 8 + 0.040 8 0.00 8 0.890 8 8- 0.240 8 0.632 8 + 0.070 Vendetta 8 0.25 8 1.450 8 + 5.115 '— 8 1.285 8 - 0.055 0.1.8. 8 0.15 8 1.335 8 + 0.160 8 1.100 8 - 0.075 8 0.10 8 1.160 8 + 0.135 8 1.030 8 «8 0.005 8 0.05 8 1.040 8 f 0.105 8 0.960 8 + 0.025 8 0.00 8 0.825 8 + 0.060 8 0.805 8 .- 0.040 Calciul 8 0.25 8 1.555 8 + 0.120 8 1.640 8 + 0.205 line 8 0.15 8 1.500 8 + 0.175 8 1.490 8 + 0.165 8 0.10 8 1.425 8 0 0.165 8 1.330 8 + 0.070 8 0.05 8 1.285 8 f 0.240 8 1.145 8 + 0.100 _‘ 8 0.09 8 0.725 8 - 9:245 8 0.83§_ 8 4- 0.055 lagnesiua 8 0.25 8 1.800 8 4 0.340 8 1.660 8 + 0.200 line 8 0.15 8 1.700 8 + 0.300 8 1.615 8 + 0.215 8 0.10 8 1.575 8 + 0.365 8 1.410 8 + 0.200 8 0.05 8 1.490 8 0 0.300 8 1.260 8 + 0.170 8 0.00 8 1.165 8 + 0.300 8 1.085 8 t 0.220 Wu figures are the average of the three series of trials. e original data.ere shown on Tables XIV and IV in the Appendix. his butter made from crean treated with aagneeiua line increased in acid degree from 0.300 to 0.365 during ten days storage at 72° 1.. while the other butter showed an average increase in acid degree of approxiaately 0.150. the increase in acid degree of the butter. during the short holding period. was apparently not related to the acid degree of the fresh butter nor to the keeping quality of the butter. -52.. ‘l'hers was also an increase in the acid denee of the butter when ates-ed for six aonths at 0° 1'. his increase averaged app- cxinately 0.10. he line butter showed the greatest increase in acid dense with the .gnesiua liae butter showing the greates‘t(0.m) increase. Min acid dense of butterfat during—storage; The acid degree of one or acre representative series of samples of the butterfat was determined after one aonth of storage and the acid degree of allthe butterfat was daterainsd after six months of storage. he change in acid degree during five aonths of storage was noted in those saaples which had been deterainsd after one acnth of storage. Iany of these changes in acid dense were within experimental error. however. relatively unifora changes occurred in the butterfat froa each of the neutralizers. Table 11 shows that the acid degree of the butterfat generally increased.apprcxiaately 0.05 when the butter was nda froa creaa neutralised to a theoretical acidity above 0.10 per cent, indicating that there was a snail aacnnt of fat mdrclysis. now- ever. the butterfat of butter ads from creaa neutralized to a theoretical acidity of 0.10 per cent. or below. generally decreased.apprcxiaately 0.05 in acid degree. in. butterfat decreasing in acid dense was from butter found to be higher in curd content. This indicates that the decrease in acid dense my be due to residual alkali. Shese results do not reveal an relationship between the change in acid dense of the butterfat during storage to the change in acid dance of the hitter or change in pH of the butter during storage. -53.. hble 11. he Influence Of The Different leutralisers % The Changes In Acid Dense 0f I'he Dutterfat During 8tcrage“'. Wirev 8acidity8 Acid dgnee of butterfat leatraliser8in the 8After one aonthxchange in storage8Average for all ___ 8creaa 8 00 I. 8’ 8 5 aonths 0° 1. 8 after 6 months 001.‘ Sodiua 8 0.25 8 0.875 8 0 0.025 8 0.895 carbonate 8 0.15 8 0.825 8 - 0.035 8 0.850 8 0.10 8 0.600 8 - 0.015 8 0.795 8 0.05 8 0.790 8 - 0.055 8 0.710 -::: 8 0,00 8 0.640 8 - 0.040 8 0.590 Beets 8 0.25 8 0.975 8 8- 0.015 8 1.045 8 0.15 8 0.800 8 + 0.050 8 0.890 8 0.10 8 0.700 8 - 0.025 8 0.760 8 0.05 8 0.700 8 - 0.065 8 0.715 8 0.00 8 0.610 8 9.000 8 0.585 Sodiua 8 0.25 8 0.950 8 0.000 8 1.015 hydroxide 8 0.15 8 0.700 8 - 0.025 8 0.700 8 0.10 : 0e625 8 " 0e075 8 0.640 8 0.05 8 0.500 8 - 0.115 8 0.485 _E:_ 8 0.00 8 9.350 8 - 0.050 8 0.380 Irandctte 8 0.25 8 0.975 8 0 0.065 8 0.995 0.1.8. 8 0.15 8 0.825 8 + 0.100 8 0.875 8 0.10 8 0.785 - 8 + 0.015 8 0.780 8 0.05 8 .0.735 8 - 0.065 8 0.645 .;_ 8 0 00 8 0.650 8 - 0.050 8 0.575 calcina :8 6:25 8 1.350 8 4- 0.150 8 1.070 line 8 0.16 8 1.250 8 - 0.015 8 0.930 8 0.05 8 0.725 8 - 0.040 8 0.520 8 0.00 8 0.450 8 - 0,100 8 0.250 Iagnesiua 8 0.25 8 1.085 8 a 0.065 8 1.140 line 8 0.15 8 1.025 8 + 0.055 8 1.050 8 0.10 8 0.835 8 - 0.030 8 0.805 8 0.05 8 0.615 8 - 0.028 8 0.525 8 0.00 8 0.425 8 - 0.013 8 0.385 ‘ Average of the three series of trials. 8' values of ens or acre representative series of samples. "‘ The original data.aey be found in the Appendix on Ihbles XIV’and XV. M in the score during storage: the butters were scored after ten days storage at 72° 1'. and after six aonths storage at 007. to study the influence of the different neutralizers on the keeping qnalities. the Judges observed.the butter for its general qnality and.aade special note of any specific defects attributable to the kind of’asutralissr used or the degree of acid reduction in the cream. These results are shown on hahle 12. hble 12. The Influence Of The Different leutralizers on he Score 0f be Butter". 8 8 Avg. score of Desired8 fi Neutralizers" 8 all butters at acidity8 8,0. 8Becto 8 8.3. 8 l. 0.18.8. 8 0.1», 8 88.1: 8 each desired 8 Score when fresh 8 aciditz 0.25 8 89.80 8 89.56 8 89.00 8 89.20 8 89.31 8 89.55 8 89.40 0.15 8 89.64 8 89.53 8 89.30 8 89.55 8 89.61 8 89.56 8 89.53 0.10 8 89.60 8 89.54 8 89.31 8 89.65 8 89.28 8 89.36 8 89.46 0.06 8 89.27 8 89.71 8 88.83 8 89.38 8 89.30 8 88.78 8 89.21 000 8891788946888788 8958 88950888348 89.15 Avg, 8 89.49 8 89.56 8 89.24 8 89.47 8 .42 8 89,12 8 8 Score after 10 days at 7271'. 0.25 8 87.84 8 89.67 8 88.78 8 89.20 8 88.99 8 88.03 8 88.75 0.16 8 88.54 8 89.56 8 89.00 8 88.83 8 89.01 8 88.30 8 88.87 0.10 8 89.75 8 89.17 8 89.11 8 89.30 8 88.94 8 88.58 8 89.14 0.06 8 88.67 8 89.25 8 89.45 8 89.27 8 88.81 8 88.47 8 88.98 0.00 8 89.50 8 89.21 8 89.22 8 88.82 8 88.50 8 88.61 8 88.97 Avg, 8 88,86 8 8 .86 8 89.37 8 89L11 8 89.58 8 88,85 8 8 Score after 6 aonths at 0° r. 0.26 8 90.2 8 88.83 8 89.50 8 89.10 8 88.90 8 88.77 8 39.22 0.15 8 89.77 8 88.46 8 88.93 8 89.10 8 88.50 8 89.06 8 88.97 0.10 8 89.43 8 88.43 8 88.70 8 88.50 8 88.60 8 88.70 8 88.73 0.05 8 89.27 8 88.90 8 88.27 8 88.40 8 88.65 8 88.93 8 88.74 0.00 8 89.60 8 88.90 8 88.30 8 88.80 8 87.30 8 88.83 8 883,53 £5, 8 89.65 8 88.70 8 88474 8 88.78 8 88.39 8 88.86 8 ‘ Average of three series of trials. The original data is shown on Il'ahles 117 and H in the Appendix. " Neutralizer 8.0. - Sodiun carbonate 0.13. - Calciua liae 8.8. - Sodium hydroxite 88.1., - Iagnesiua line 'e ce‘ese" ”nutt. C.A. 3. boa these scores it is difficult to draw sweeping conclusions, since the average score of the butters varied within a narrow range. These data show that the difference in the average score of all the butter lads froa creaa neutralised to each of the theoretical acidities varied within 0.4 point after the short storage period and within 0.6 point after the six aonth holding period. However. speaking of all the butter nde. it was noted that general trends are apparent in regard to the relationship of acid reduction in the cream to the change in score during storage. 0' -55- lhen observing the change in score of the butter during 10 8...; storage at 72° 1. it was noted that the butter fron creaa neutralized to theoretical acidities below 0.15 per cent held their score better and scored higher than the butter aade from cream neutralized to higher theoretical acidities. However. the butter froa cream neutralized to a theoretical acidity of 0.10 per cent scored approximately 0.2 point higher than any of the other butters. he influmce of the different types of neutralizers on the keeping quality of the butters are also apparnt. Low acidity seeas to be in- pertant for good keeping quality durin the short holding period as brought at previously. Sodium hydroxide was the nest efficient agent for reducing the acidity of the creaa and butter. and it was noticed that the butter aade froa crea- treated with this neutralizer scored highest. after the short holding period. by an average of 0.40 point. he butters made using sodium hydroxide show a slight increase in score dnriu the short holding period. while the other butters loot in score and there was no apparent difference in their keeping qualities. he criticisms of the butter after the short holding period are shown a hbles XVI. XVII and XVIII in the Appendix. here was no definite V change in the appearance of a neutralizer flavor in the butters during the short holding period regardless of the neutralizer need. he sales that were criticized for a neutralizer flavor. wh- fresh. were also critized for this flavor after storage. The criticisa of sealiness. which was apparent in the butter froa creaa treated with line. also persists in these samples after storage. 'lallowiness and fishiness were coaacn criticisas of _ the storage butter. although tallowiness appeared in a greater number of -55- eagles than did fishiness. leither of these criticisms show a specific relationship to acidity or to the neutralizer used. However. tallowiness appeared in the butters low in acid aore often than in the high acid eagles. The influehce of the different neutralizers on the keeping quality of the butter stored for six months at 0° 1. was not the same as that noted for the short holding period. hiring this storage period the butter made from cream treated with sodium carbonate increased in score 0.16 point. while the other butters lost from 0.26 to 1.03 point in average score. he butter made from cream treated with calcium lime showed the greatest loss in score. The criticisms of the butter after six months storage are shown on tables XVI. “II and XVIII in the Appendix. The canon criticism of the butter after this storage period was an old cream flavor. his flavor was more frequent in the butter after storage than before storage and was used for describing the defect in many of the samples of butter that were criticized for a neutralizer flavor when fresh. The neutralizer flavor became less frequent after the six months storage period. Tallowiness and fishiness appeared in some of the butter samples. but did not show any specific relationship to the acidity of the cream from which the butter was ado. and were more frequent in the butters made from cream treated with the lines. Isaliness was also a frequent criticism of the lime butters. 'hen comparing the change in the score of the butter during the two storage periods it was noticed the butters do not change in score with the same relatienship to the acidity of the cream from which the -57- butter was ads. he butter made from cream neutralized to the lower acidities lost approximately 0.6 point in the long storage period. while the butter made from cream neutralized to a theoretical acidity of 0.25 per out lest only 0.18 point. This change is a reverse of the change noted during the short holding period. Me in peroxide value: The peroxide value of two representative series of samples of the butterfat was determined after one month of storage at 0° 1'. and the peroxide value of all the butterfat was determined after six months storage at 0° 1'. he average of these values are shown in Table 13. 'hble 13. The Influence Of The Different Heutralisers m The Change In Peroxide Value of Butterfat During Storage’. Dssired 8 8 8 acidity 8 Sodium carbonate 8 Recto 8 Sodium gydroxide of gream8one no. 0 .86 mo. .8one moL 051'. 86 mahofinone no. .8 mo. , 0.25 8 0.046 8 1.544 8 0.267 8 0.874 8 0.410 8 0.618 0. 15 8 0.099 8 1. 427 8 0.199 8 0. 875 8 0. 373 8 0. 536 0.10 8 0.099 8 1.579 8 0.199 8 0.763 8 0.296 8 0.595 0.05 8 0.099 8 1.577 8 0. 199 8 0. 779 8 0. 235 8 0. 594 0 00 8 0 106 8 1 603 8 w(31,;199 8 0.743 8 0.197 8 0.559 8 handotte GLA. 8. 8 Calciumiime Ween- lime 0.25 8 0.149 8 0.784 8 . 0.254 8 0.679 8 0.193 8 1,122 0,15 8 0.149 8 0.747 8 0.316 8 0.800 8 0.124 8 1.116 0.10 8 0. 162 8 0.727 8 0.297 8 0.832 8 0.148 8 1.055 0.06 8 0.160 8 0.721 8 0.334 8 0.746 8 0.172 8 1.067 0.00 8 0 161 8 0.733 8 0.289 8 0.801 8 0.173 . 0.989 hose figures are an average of the two series of samples after one month of storage and three series of samples after six months of storage. The original data are shown on Tables 11? and IV in the Appendix. The individual results shown on Tables 11' and XV in the Appendix reveal that the variation in peroxide value between the different series of samples by each neutralizer was negligable and thathll of the individual samples from anyone neutralizer changed uniformly regardless of the acidity of the cream whn churned. -53- hese data show that the change in peroxide values during five months storage is of no value in predicting the keeping quality of butter. Samples of butter criticised as tallowy were no higher in peroxide value than the ether butter. The butter nde fru cream treated with sodium carbonate scored himst after six months storage at 0° 1'. and were also found to be the highest in peroxide value which was approximtely 1.550. hiring the five months storage. the butter made from cream treated with sodium carbonate increased 1.450 in peroxide value. while the other butter increased approximately 0. 60 in peroxide value. - 59 - DISCUSSION Studies on the speed.at which different neutralizers reduce the acidity of cream reveal that after adding any one of the neutralizers the acidity of the cream continues to decrease throughout a 20-minute holding period. These findings are not entirely in harmony with those reported by Stiritz and.Ruehe (69), or by Walts and Libbert (71). The results show that 85 to 98 per cent of the total acid reduc- tion taking place during a 20-minute holding period occurs within the first 5 minutes regardless of the neutralizer used. lhen the cream was neutralized with calcium lime or sodium hydroxide little acid reduction occurred.after the first 5 minutes of the holding period. Magnesium lime was found to be the slowest in action of the neutralisers studied. The arerage acid reduction by this neutralizer during the last 15 minutes of the 20-minute holding period was found to be 0.036. Stirits and.Ruehe (69) and Ialts and Libbert (71) found that magnesium lime was slow to dissolve: therefore. was slower in action than the other neutralizers. However. the cream treated with the carbonate or bicarbonate neutralizer decreased from 0.02 to 0.04 per cent in acidity during the last 15 minutes of the holding period and the greater the amount of one of these neutra- lizers added to cream. the greater the decrease in acidity during the last 15 minutes of the holding period. In agreement with Wiley (76) and McDowell and McDowell (50) the carbonate and bicarbonate neutralizers do not reduce the acidity of cream before heating to the same extent as the sodium hydroxide and lines. only 50 per cent of the theoretical reduction in acidity was obtained.at the end of the 20-minute holding period when the attempts were made to reduce - 50 - the acidity of the cream to 0.0 per cent with the carbonate and bicarbonate neutralizers. From these data it seems unnecessary to hold cream more than 5 minutes after adding the neutralizer before applying pasteurizing heat as has been the practice recommended hy most of the investigators. The results shown previously in this paper bring out the fact that pasteurization decreases the acidity of the neutralized cream. These find- ings have also been reported.by liley (16), Stiritz and Ruehe (69). lalts and Libbert (71), and McDowell and flcDowell (50). viiey (76) and McDowell and thowell (50) state that the carbonic acid formed, when carbonate and bicarbonate neutralizers are added to cream, is broken down during pasteuri- zation to reduce the acidity of the cream. lhen these compounds are used to reduce the acidity of cream to a theoretical acidity of 0.0 per cent, pasteurization causes an acid reduction of as much as 0.13 per cent. Pasteurization was found to reduce the acidity of cream neutralized with either calcium lime, sodium hydroxide or magnesium lime as follows: 0.015, 0.03 and 0.05 per cent. respectively. Stirits and Ruehe (69) and lalts and Libbert (71) obtained values similar to these when using lines. The recent trend of reducing the acidity of cream to a low range has resulted in a variation from linear reduction in acidity by the different neutralizers as shown in Fig. I. Carbonate and bicarbonate neutralizers gave near linear reduction in acidity when neutralizing cream to 0.25 per cent. This was also shown by Uiley ‘76) and Bird. thricius and Breaseale (7). IcDowall and McDowell obtained a linear reduction in acidity to an acidity of 0.10. using bicarbonate. however. they used small saMples and heated the cream to 190° r. for one minute, which, no doubt, removed more - 61 - of the carbon dioxide from the cream than the holder method of pasteurization. In this study only 83 to 90 per cent of the theoretical reduction in acidity was obtained when attempts were made to reduce the acidity of cream tot0.10 per cent with the carbonate and bicarbonate neutralizers. whereas less than 80 per cent of the theoretical acid reduction was obtained when attempts were made to reduce the acidity of the cream to 0.0 per cent. Iiley (75) reported similar data using sodium bicarbonate. The factors for calculating the amount of the lime neutralizers to add to cream were those recommended.by the manufacturers and made allowance for only 80 per cent efficiency. The results show that a uniform reduction in acidity was not obtained with the limes over the range studied. Magnesium lime gave an actual acidity in the cream greater than the theoretical when ‘used for reducing the acidity of cream to a range above 0.10 per cent. How- ever. at a theoretical acidity of 0.0 per cent, only 92 per cent efficiency was obtained. Calcium lime gays an.actua1 acidity in the cream near that desired when the cream was neutralized to either 0.25 per cent or 0.15 per cent. The factor. allowing for only 80 per cent efficiency. proved to be correct at this range. This substantiates the findings of Hunsiker and Hosman (40). lalts and Libbert (71) and Wiley (76). However. when calcium lime was used to reduce the acidity of cream to a range lower than 0.15 per cent. the factor was incorrect. as only 90 per cent of the theoretical reduction was obtained. The limes were found.to cause the cream to thicken and after pro- cessing the cream was difficult to strain. Fabricius (23) noted a similar effect and states that this was due to the destabilizing action of the line on the protein in cream. The cream treated with each of the neutralizers to a theoretical acidity above 0.0 was found to decrease 0.01 per cent in acidity and in- creased 0.10 unit in pH during 24-hours storage. The cream neutralized ‘to a theoretical acidity of 0.0 per cent did not change in acidity or pH during the 24-hour storage period. McDowell and McDowell (50) found that neutralized cream lost carbon dioxide during storage. thereby decreasing the acidity. The relationship of the pH of the cream to the theoretical acidity to which the cream was reduced is shown in Fig. 11. The different car- bonate neutralizers usually gave pH values corresponding within 0.2 pH unit at. each of 'the theoretical acidities. The pH value of the cream neutralized with sodium hydroxide. calcium lime or magnesium lime also varied.within a narrow range. However. the variation between the two groups may be as much as 0.4 pH unit at each of the theoretical acidities. These findings are in agreement with the work of Tabricius (23). Hunziker and Cordes (42) and.Hussong (43). These results show that cream neutralized with the carbonate neutralizers to a theoretical acidity of 0.10 per cent will give pH values in the cream of, from 6.7 to 7.0. However. cream neutralized to 0.10 per cent acidity with the other three neutralizers gave pH values as follows: sodium hydroxide. 7.26: calcium line, 6.63: and magnesium lime, 6.82. The different neutralizers were found to have practically no influence on the relationship of the pH of the cream to the pH of the buttermilk and butter sera. The pH of the butter was found to persist at 0.15 pH unit above, and the buttermilk at 0.10 p3 unit below their corresponding cream regardless of the neutralizer used. Breezeale, Fabricius and.Bird (10) report similar findings. These results are also in accord with reports by -54- - 55 - Hunsiker and Cordes (42) and Loftus-Hill. et. a1. (43) and the pH of the butter does not give any indication as to the acidity of the cream at churning. The acidity of the cream is in the serum portion and it was found that the acidity of the buttermilk was from 0.02 to 0.05 per cent higher than the acidity of the corresponding cream when the cream was neutralized to acidities as low as 0.15 per cent. However, when the cream was neutralized to acidities lower than 0.15 per cent the acidity of the buttermilk was usually lower than the acidity of the cream. This was probably due to the more distinct endppoint in the titration of the cream at these low acidities. Infermation concerning the relationship of the acidity of the cream to the acidity of the butter and butterfat is very meager. The results reported.previously in this paper and shown graphically in 11g. III reveal that as the acidity of the cream was reduced the acid degree of the butter and.butterfat was also reduced. although variations occurred.when the different neutralizers were used. The acid degree of the butter and butter- fat from cream treated with the different carbonate neutralizers were found to follow the same trend throughout the acidity range studied. This was also found to be the case when the cream was treated with the different lime neutralizers. However. a greater difference between the acid degree of the butter and butterfat was noted when the carbonate neutralizers and sodium hydroxide were used than when the limes were used for reducing the acidity of the cream to 0.25 and 0.15 per cent acidity. The results show that the limes were not as effective as the other neutralizers in reducing the acid - 57 - degree of the butter or butterfat at the higher ranges. i.e. above a theoretical acidity in the cream of 0.05 per cent. However. they were more effective for reducing the acidity of cream over the entire range than were the carbonate neutralizers. The limes and the sodium hydroxide gave lower values in the butter and butterfat thaddid the carbonate neutralizers when the acidity of the cream was theoretically reduced to 0.0 per cent. Sodium hydroxide was the most effective in reducing the acidity of the butterfat at theoretical acidities below 0.25 per cent. Ihen the acidity of the cream was reduced to an actual acidity of 0.13 per cent with the carbonate neutralizers or to 0.10 per cent with the limes or sodium hydroxide the acid degree of the butter was near 1.0 and the acid degree of the butterfat was near 0.80. The fresh butter made from cream treated with the carbonate neutra- lizers uniformly scored 0.2 point higher than butter from creamtreated with the other neutralizers. The butter made from cream treated.with magnesium lime uniformly scored approximately 0.3 point less than the average of any of the other butters. Fabricius (23). OVerman, Garrett and Hnehe (68) and Jensen (47) recently reported that different neutralizers have no distinct difference on the score of butter. The fresh butter was found to score higher when made from cream neutralized to a.theoretical acidity of from 0.15 to 0.10 per cent. rig. IV shows the relationship of the score of the fresh.butter to the theoretical acidity of the cream. The fresh butter made from cream neutralized to a theoretical acidity below 0.10 with sodium hydroxide or magnesium lime were of inferior quality. it i“ the pH of the cream does not show a specific relationship to the score of the fresthutter. However. more high scoring butter was made from cream with.a.pfi of from 6.7 to 7.2 than at any other equal pH range. Fabricius (23), HcDowall. et.al. (51). Nelson (54) and 'iley (77) found that butter with maximum flavor was made from cream with a pH of 6.6 to 7.0. The results show that the acid degree of the butter or butterfat do not show specific relationships to the score of'the fresh butter. A.survey of the literature does not reveal any information in this regard. Ihe common criticisms of the fresh butter were old cream and.neutra~ liser. Mealiness was also found in the lime butters. the old cream flavor was less apparent in the samples of butter from the cream neutralized to an tacidity range of from 0.15 to 0.10 per cent. or a pH of from 6.7 to 7.2, nelson (54) reports similar findings. Healiness in the lime butters occurred throughout the acidity range studied. Davies (20) also found.that lime butters were poor in texture. the fat test of the buttermilk.was found to decrease from 0.80 per cent to 0.59 per cent when the theoretical acidity of the cream was decreased from 0.25 per cent to 0.0 per cent. Bird, et. a1. (7) also found that the fat loss in buttermilk decreased as the acidity of the creaa‘was reduced. Contrary to the findings of Stirits and Ruehe (69) the buttermilk from cream treated with sodium carbonate was found to be 0.15 per cent lower to fat than the buttermilk from cream treated.with the other neutralizers. There was no distinct difference in the fat content of'the buttermilk when the other neutralizers were used. From these data it is apparent that under practical conditions the minimum fat loss in buttermilk is not reached. which is in agreement with Derby, Breazeale and Bird (22). .A complete analysis of all the butter revealed that the curd content of the butter was increased.as the acidity of the cream was reduced. Butter made from cream treated with calcium lime was slightly lower in the curd than the other butters when the cream was neutralized to 0.25 per cent acidity. However. the average curd content of all the butter made from cream treated ‘with calcium lime averaged 0.25 per cent higher than the average curd content of the other butter. The curd content of the lime butter was increased 0.6 per cent and the curd content of the other butters was increased.0.lO per cent when the cream was neutralized to a theoretical acidity of 0.0 per cent over that from.cream neutralized to 0.25 per cent. Irandsen et. al. (26) found the curd content of butter from cream neutralized.with lime was increased slightly although their data were not conclusive. “clay and Larson (52) report that one of the authors found that line neutralizers did not in- crease the curd content of butter. However. these authors are probably reporting data on the analysis of butter made from cream neutralized to 0.25 per cent acidity. Observations on the change in score of the butter when stored for 10 days at 72° 3. reveal that low acidity was necessary for good keeping quality under these conditions. Sodium hydroxide was found to reduce the acidity of the cream lower than the other neutralizers and the sodium hydroxide butter scored approximately 0.4 points higher than the other butter after storage. There was no distinct difference in the score of the butter made from cream treated with the other neutralizers at the end of the short storage period. In general, the butter from cream neutralized - 71 - to a theoretical acidity below 0.15 per cent held their score better than the butter from cream neutralized to higher acidities. The butters stored for this short holding period decreased approxi- mately 0.2 in pH and the acid degree of the butter increased from 0.10 to 0.30. The magnesium lime butter showed the greatest increase in acid degree. The butter from cream treated with calcium lime decreased the least in pH. This butter was also found to be high in curd indicating the presence of residual alkali. Tallowiness and fishiness were noted in some of the samples of butter after the short holding period. However, these flavors did not show specific relationship to the acidity or pH of the butter before storage. Tallowiness was more frequent among the butters from cream treated with.the lime neutra- lizers. Jacobsen (45, 46) noted that the only defect occurring in salted butter during a similar holding period.was tallowiness. The influence of the neutralizer was apparent on the score of the butter after six months at 0° F. The butter from cream treated with sodium carbonate was found to increase in score by 0.15 point while the other butter lost from 0.26 to 1.00 point in score during storage. The calcium lime butter lost the most in score during the six months storage period. The butter from cream neutralized to a theoretical acidity of 0.25 per cent were found to hold its score better and score higher after six months storage than the butter from cream reduced to lower acidities. The butter showing the best keeping quality was from cream with a pH of 6 to 7, although.some of the samples with poor keeping quality were in this range. These results agree with the findings of Hunziker and Cordes (42) and - 72 - Phrfitt and Ilake (24). Other investigators have reported maximum keeping quality at higher pH values. The changes in pH occurring in the butter during the six months storage period.were irregular, some increasing and others decreasing. and were found to show'no definite relationship to keeping quality. This is in agreement with the findings of Bendixen. et. al. (3). However, the butter from cream treated with sodium carbonate was found to increase slightly in pH during storage. This butter also increased 0.16 point in score during storage. The changes of pH during storage were small and many of them were within experimental error. Contrary to the findings of Breaseale. et. a1. (10) and.Bird (7). the lime butters did not increase in pH during storage. The changes of pH during storage were not related to the curd content of the butter. The acid degree of the butter was found tqdncrease by an average of 0.150 during six months storage. This increase was relatively uniform and appeared to have only a slight effect on the keeping quality of the butter. Bird, et. al. (7). Loftus-Hills, et. a1. (48). and others reported similar findings. However. the butter from cream treated with magnesium lime was faund to increase in acid degree approximately 0.10 more than the other butters and.was also found to decrease 0.50 point more in score than the other butters during six months storage. Butter of good quality had an acid degree of from 1.200 to 1.500 when all of the neutralizers were used with the exception of sodium carbonate. The sodium carbonate butter showed better keeping quality than the other butter and had an acid degree of from 1.0 to 1.34. These values are higher than those recommended by Hunziker (39) and Bouska (11). - 73 - In general, the acid degree of the butterfat was found to increase uniformly during the six months in storage in the butter made from cream neutralized to a theoretical acidity above 0.10 per cent. The increase in acid degree was only 0.05. which indicates a slight hydrolysis of the butter- fat. This increase in acid degree occurred in the butter showing the best keeping quality. However, an increase or decrease in acid degree during storage did not appear to be correlated with keeping quality. The butter- fat from cream neutralized to a theoretical acidity of 0.10 per cent. or below was found to decrease from 0.05 to 0.10 in acid degree during the six months storage period. This butterfat was from the butter showing the greatest decrease in score during storage and was also from butter found to be higher in curd than the other butter. A.comparison of the change in acid degree of the butter and butterfat reveals that acidity develops independently in the butter and.butterfat, Overman (58) reports a similar finding. Ihen comparing the changes in score, acid degree of the butter, and pH of the butter during the 10-day storage period at 72° F.. with the keep- ing quality of the butter during the six months storage period at 0° 1., it was canoluded that the short storage period was of no value in predicting the keeping quality of the butter. The butters scoring highest after the short storage period were among the low scoring butters after the six months storage period. which is in contrast with the findings of Jacobsen (45. 46). Nelson (53) and Parsons (60). The results show'that changes in peroxide value of butterfat during storage were of no value in predicting the keeping quality of butter made from cream neutralized to theoretical acidities ranging from 0.25 to 0.0 - 74 - per cent. This agrees with the findings of Loftus-Hill, et. al. (48) and Cos and LeClerc (11), but not with the results reported by Holm (35) and Holm. et. a1. (36). However. the latter authors worked with a greater range of acidity than the one included in this study. The results re- ported.herein show that the peroxide value of butterfat deve10ps uniformly at each of the acidities studied. The peroxide value of the butterfat from cream treated with sodium carbonate developed uniformly throughout the acidity range studied, although the values were higher than the values of the other butterfat. The butters from cream treated with sodium carbonate increased 1.450 in peroxide value during the last five months of the six months storage period, while the butterfat from cream treated with the other neutralizers increased only 0.6 in peroxide value during the same period. However, as previously noted. the sodium carbonate butter increased slightly in score during the six months storage period and the other butter lost in score. None of the sodium carbonate butters were criticized.as tallowy, while some of the samples of the other butters were found tqhave a tallowy flavor after storage even though they gave lower peroxide values. Stebnits and Sommer (68) also found that tallowiness may occur in butterfat with a low peroxide value. - 75 - SUMMARY The experimental work herein reported involved the use of seven neutralizing agents for reducing cream of 0.50 per cent acidity to acidities varying from 0.25 to 0.0 per cent. The neutralizers used were sodium car-_ bonate. lyandotte C.A.S. (a mixture of sodium carbonate and sodium bicar- bonate). sodium bicarbonate, Recto (chiefly sodium and potassium carbonates), sodium.hydroxide, Peerless lime (calcium hydrates), and Allwood lime (magnesium oxide and.calcium hydrate). lhen these common types of neutralizers were added to cream at 90° F.. the acidity of the cream continued to decrease throughout a 20-minute hold- ing period. However. the reduction in acidity occurring within the first five minutes of the holding period when using lime or sodium hydroxide was from 95 to 98 per cent of that desired, and when using magnesium lime. or the carbonate and bicarbonate neutralizers. was 85 to 90 per cent. The average reduction in acidity due to pasteurizing the cream at_ 145° F. for 30 minutes was from 0.01 to 0.12 per cent. depending on the kind and the amount of the neutralizer added to the cream. The actual final reduction in the acidity of cream treated with sodium hydroxide. calcium lime or magnesium lime was greater than that de- sired when the cream was neutralized to theoretical acidities above 0.10 per cent. However. when the cream was neutralized to a theoretical acidity of 0.0 per cent the actual reduction in the acidity of the cream by these neutralizers was from 88 to 91 per cent of the theoretical. The carbonate and bicarbonate neutralizers gave a linear reduction in the acidity of the cream to 0.25 per cent but less than 80 per cent of the theoretical reduction was obtained when attempts were made to reduce the acidity of the cream to 0.0 per cent. Cream neutralized to theoretical acidities of 0.25, 0.15, 0.10, and 0.05 with each of the different neutralizers was found to decrease 0.01 per cent in acidity and increase 0.10 unit in pH during 24 hours storage at 45° r. The pH of the creamrwas found to vary considerably when the different neutralizers were used for reducing the acidity of the cream to each of the theoretical acidities. However, the pH of the cream usually varied within 0.4Nunit when the different neutralizers were used for reducing the acidity of the cream to approximately the same titratable acidity. Then cream‘was neutralized to the same titratable acidity with the carbonate neutralizers the pH of the cream varied within 0.2 unit. If a,pH of near 7.0 is desired in the cream the titratable acidity of the cream when treated with the different neutralizers was found to be as follows: sodium carbonate, 0.13: Recto. 0.15: sodiumvhydroxide, 0.11; Wyandotte C.A.S.. 9.14: calcium lime, 0.09: magnesium lime. 0.11: and sodium carbonate, 0.16. The pH of the butter was approximately 0.15 above the pH of the corresponding cream regardless of the neutralizer used. However, the pH of the buttermilk averaged approximately 0.10 below the pH of the corresponding cream. is the acidity of the cream was reduced the acid degree of the butter and butterfat ware also reduced, although variations occurred due to the use of the different neutralizers. The sodium hydroxide was found to be the most effective of the neutralizers studied in reducing the acid degree of the butter and butterfat, while calcium and magnesium lime were found to be the least effective. When the acidity of the cream, treated with the different neutralizers. fell within the range of 0.25 to 0.15 per cent the - 77 . acid degree of the butter was from 1.1 to l.45 and the acid degree of the butterfat was from 0.80 to 1.20. lhen fresh, the butter made by using the carbonate neutralizers usually scored slightly higher than the other latter. The fresh butter usually scored highest when the cream had been reduced to a theoretical acidity of from 0.15 to 0.10 per cent. or a pH of 6.7 to 7.2. However. neither of these values showed a definite relationship to the score of the fresh butter. The acid degree of the butter and butterfat also showed no definite correlation to the score of the fresh butter. The average fat test of the buttermilk was found to decrease from 0.80 per cent to 0.59 per cent when the theoretical acidity of the cream was reduced from 0.25 per cent to 0.0 per cent. The curd content of the butter increased as the acidity of the cream was decreased. The butter from cream treated with calcium lime had an average curd content of 0.25 per cent higher than the other butter. In general. the butter from cream neutralized to theoretical acidities below 0.15 per cent held their score better during 10 days storage at 72° F. than the latter from cream neutralized to higher acidities. During this short storage period the butter decreased 0.2 pH unit and increased from 0.10 to 0.30 in acid degree. Neither of these changes appeared to be re- lated to the change in score. The butter from cream treated with sodium carbonate was found to have better keeping quality than the butter from cream treated with the other neutralizers. In fact this butter increased 0.15 point in score during six months storage at 00 F., while the other butter lost in score. The calcium lime butter lost the most in score. - 73 - The butter from cream neutralized to a theoretical acidity of 0.25 per cent with the different neutralizers scored higher after six months storage than the butter from cream neutralized to lower acidities. The butter showing the best keeping quality was from cream with a pH of from 6.0 to 7.0. Ihen the butter was stored for six months at 00 F., the pH increased in some samples and decreased in others: the acid degree of the butter showed.a relatively uniform increase of 0.150; the acid degree of the butterfat increased slightly when the butter was made from cream neutralized to theoretical acidity above 0.15. but decreased in the other butter. None of these changes showed a definite relationship to keeping quality. The changes in pH. acid degree, and score of the butter during 10 days storage at 72° I. show no definite relationship to the keeping quality of the butter during six months storage at 00 F, The change in peroxide value of butterfat during the last five months of a six months storage period was relatively uniform at all acidities: this change was not related to the change in score. {-79- CONCLUSIONS The speed at which the acid of cream is reduced before pasteuriza- tion is practically the same regardless of the neutralizer used. Within five minutes after the addition of the neutralizer 85 to 98 per cent of the acid reduction occurs. The vat method of pasteurization reduces the acidity of cream treated with the different neutralizers. This reduction in acidity is usually from 0.02 to 0.06 per cent depending on the kind and the amount of neutralizer used. However, this reduction in acidity may be as much as 0.13 per cent when a large amount of a carbonate or bicarbonate neutra- lizer is added to cream. The calculated reduction of the acidity of cream treated with the different neutralizers is not always obtained. If the cream is neutralized with magnesium lime or sodium hydroxide the actual reduction in the acidity of cream may be greater than that desired when the cream is theoretically reduced to 0.25 and 0.15 per cent acidity. When the different neutralizers are used to theoretically reduce the acidity of cream below 0.10 per cent linear reduction is not obtained. The carbonate and bicarbonate neutralizers are less than 80 per cent efficient when cream is theoretically reduced to 0.0 per cent acidity. Cream neutralized to either the same titratable acidity or to the same theoretical acidity varies in pH value when different neutralizers are used. As the acidity of the cream is reduced with the different neutralizers, the acid degree of the butter and.butterfat are also reduced, and the curd content of the butter is increased. Calcium and magnesium lime are the - 30 - least efficient in reducing the acid degree of the butter and butterfat at the high acidity ranges. Sodium hydroxide is the most efficient for reducing these two values when the acidity of cream is reduced to a low range. then the different neutralizers were used. the acidity and pH of cream. the pH of butter. and.the acid degree of the butter and butterfat, did not show any specific relationship to the quality of the butter. 2. 3. 9. 10. 11. 12. -81- LITERATURE CITED Abbott, 1'. H. 1927 Standardization and Improvement of California Butter. Calif. Agr. Expt. Sta. Bull. 443. 27 pp. illus. Barlow. H. D. 1922 Investigation in Regard to Alkaline Flavor in Butter. Agri. Goz. N. 3. Wales, 33: 807-811 (Chem. Abst. 17:3724). Bendixen, H. A., Prouty, C. C. and E. V. Ellington 1933 lash. Ag‘x‘i. Expt. Sta. Forty-third Ann. Rsport. Bendixen. H. A., Prouty, C. C. and E. V. Ellington 1934 The value of the Hydrogen-ion Determination of the Butter Serum in the Scoring of the Butter. lash. Agri. Expt. Sta. Bull. 291: 29 pp. Bendixen, H. A. 1935 Hydrogen--ion Concentration of lashington Butter. Proc. let Ann. Meeting Western Div. Amer. hiry Sci. Assoc. : 77-81. Bendixen. H. A. 1938 Acid Values and Acid Ratios as Related to the Keeping Quality of Salted Butter. Amer. Dairy Sci. Agsoc. Proc. 24th Ann. fleeting Western Div. Bird, E. I” Fabricius. N. E. and D. 1'. Breezeale. 1937 Some Aspects of the Reduction of Acidity in Cream for the Manufacture of Butter. Jour. Dairy Sci. 20 (7) x 459 - 460. Bouska, 1'. l. 1921 Acidity and Qiality in Butter. Jour. Ihiry Sci. 4 (2): 105-113. Bouska, re '0 C 1984 Acidity and Qiality in Butter. Oils and Soap 11: 88. Breazeale, D. 1.. Fabricius, N. E. and I. I. Bird 1936 A Preliminary Report of the Effect of Certain Neutralizers on the Churning Loss and The Keeping Qiality of the Butter. Jour. Dairy Sci. 19 (7) : 505-507. 000. V. R. and LeClerc, J. A. 1932 Photochemical Studies of Rancidity. Jour. Ind. Eng. Chem. 268 245. Cox, 8. 1982 Neutralization and Pasteurization of Sour Cream Carried Out at the Bangalore Institute. Agri, Live-Stock India 2, 1-5 (Chem. Abst. 26: 4654). .5. E 97 ‘M (U x“ 9- u‘. 13. 14. 15. 16. 17. 18. 19. 20. 21. 23. 24. 25. -82- Cusick, J. T. 1920 Phosphorus in Butter. Cornell Agri. Expt. Sta. Memoir 80=l79. Ihhlberg, A. C. 1923 Influence of Salt on the Flavor of Butter. Proc. World's hiry Congress. 23967-974. Ihvies, I. L. 1931 'me Action of Strong Sunlight on Milk. Certified Milk, 6: 614-615. hvies, I. L. 1936 The Chemistry of Milk. 503 pp. illus. D. Van lostrand Company. Inc. New York. Davies, I. L. and Gill. E. 1936 Investigations on Fishy Flavor. Jour. Soc. Chem. Ind. 55 (22) : 141T - 146T. Ihvies, W. L. 1936 The Storage of Butter. miry Industries 1 (2) : 45-48. hvies I. L. 1936 Flavor and Aroma of Butter.1b.iry Industries 1 (5) z 165. Ihvies, I. L. 1988 Butter Texture and the Effect of Blending Operations. hiry Industries 3 (5) z 173. Dean. H. H. 1913 The Effect of Neutralizers of Acidity in Cream for Buttermaking. Ont. Agri. College and Expt. Form. Ann. Report 8 88. Derby. H. A., Breazeale, D. F. and E. I. Bird. 1936 A aimmary of Results of Experimental Studies of Certain Factors Effecting Churning Losses. Jour. Dairy Sci. 19 (7) : 504-505. Fabricius. N. E. 1937 Acidity and Its Control Proc. 29th Ann. Meeting American Butter Institute. Flake. J. C. and Parfitt. E. H. 1937 Studies in the Keeping malities of Butter Made from Sour Cream. Jour. Dairy 501. 20 (7): 460. Fonts, E. L. and Keith. J. I. 1935 Improving the Quality of Oklahoma Butter. Okla. Agri. Exp. Sta. Bull. 226, 81 pp. illus. In in 0. '., -83- 26. Fraudsen, J. 3.. Mortensen. 11., Hines. G. and F. I. Bouska 1917 Report of Committee on the Use of Alkalies in Buttermaking. Jour. Dairy Sci. 1: 162-173. 27. Greenbauk. G. R. and Holm, G. E. 1934 Antioxidants for Fats and Oils. Jour. Ind. Eng. Chem. 263243. 28. Greenbank, G. R. and Holm, G. E. 1924 Some Factors Concerned in the Autoxidation of Fats. Jour. Ind. Eng. Chem. 168 598. 29. Gilmour. G. B. and Arup, P. S. 1935 Butter in Cold Storage. Ice and Cold Storage. 38:120. (Chem. Abst. 29: 6946). 30. Golding, N. S. 1933 Hoe. 6th Ann. State College of Wash. Inst. of Dairying, 37-41 (Chem. Abst. 2933056). 31. Crimes, 11. 192:5 A Study of the Action of Certain Bacteria Yeast and Holds on the Keeping Qiality of Butter in Cold Storage. Jour. Dairy Sci. 6: 427. 32. Guthrie, I. S. 1916 Metallic Flavor in miry Products. Cornell Univ. Bull. 373. 33. Holm. G. I. and Greenbank, G. R. 1923 The Keeping Quality of Butterfat with Special Reference to um: Powder. Proc. of Iorld's Dairy Congress: 1253. 34. Holm, G. 3.. Greenbank. G. R. and E. I‘. Deysher. 1927 Susceptibility of Fats to Autoxidation. Jour. Ind. Eng. Chem. 19: 156e 35. Holm, G. E. 1937 Chemical Studies of Keeping Qiality. Amer. Butter Institute. Proc. 29th Ann. Meeting. 36. Holm. G. 3.. Iright, P. A.. Ihite, I. and E. F. Deysher. 1938 The Keeping Qiality of Butter. Jour. Dairy Sci. 21 (7): 385. 3?. Hood, E. G. 1938 New Facts About Butter. Canadian Dairy and Ice Cream «Tour. 38. Hunziker, 0. F. 1920 he Butter Industry, 1st. Ed: 1618 177 illus. Pub. by the Author. LaGrange, Ill. 89. EanIkOr, o. F. 1927 The Butter Industry 2d Ed. 682 pp. illus. Published by the Author, La Grange. Ill. 41. 47. 48. 49. 50. -84- Hunziker, 0. F. and Hosman. D. I. 1917 Investigation of Neutralizing Action of Lime in Different Acid Media. Blue Valley Research Laboratory. Results Not Published. Hunziker. 0. F. 1935 Condensed Milk and Milk Powder. 5th Ed. 3 638 PP. illus. Published by the Author. LaGrange. Ill. Hunziker, 0. F. and Cordes. I. A. 1935 Hydrogen-ion Concentratinn and Ti tratable Acidity of Butter and Buttermilk. Jour. Dairy Sci. 188 452-455. Hussong, R. V. 1937 Measurement of the pH of Butter and Its Control Value in Creamery Process. Ihiry Produce. 44 (13) 3 19 Jackson, H. C. 1923 Some Studies on the Neutralization of Cream for Buttermaking. Cornell Expt. Sta. Memoir. N. Y. 71: 3~1s. Jacobson, D. H. 1937 A. Holding Test at Room Temperature as an Indication of the Keeping Quality of Butter in Storage. South Dakota Expt. Sta. Bull. 308. 32 pp. illus. Jacobsen. D. H. 1938 Bacterial Content and Keeping Qiality of Butter After Removal from Storage. Jour. Dairy Sci. 21 (4): 187. Jensen. C. 1936 Influence of Various Methods of the Partial Neutralization of Sour Cream on Butter. North Dakota Agri. Expt. Sta. Bull. 2683 49-51. Lofuts-Hills. G.. Scharp. L. B. and T. S. Bellair. 1934 A Study of Factors Influencing the Keeping Qiality of Some Victorian Salted Butters in Cold Storage. Jour. Dairy Res. 5 (2) : 124-136. Mortensen, M. 1924 Improvement of Flavor and Keeping Qiality of Hand Separator Cream Butter. Jour. Dairy Sci. 7:460. McDowell, 1'. H. and McDowell. A. K. R. 1937 Studies on the Neutralization of Cream for Buttermaking - 5: The Reaction of Sodium Bicarbonate on Milk and Cream and the Effect of Pasteurization on the Reaction. New Zealand Jour. Sci. Tech. 19 (5): 296-312. m L‘ v -c ’J O ‘ o '3. .9 JV. £51. 52. 53. 54. 56. 57. 58. 59. 60. 61. 62. 63. - 35.. McDowell. F. 11., Smith. J. I. and McDowell. A. K. R. 1937 Studies on the Neutralization of Cream for Buttermaking. - 6: Factors Affecting the pH of Salted Butter: The Relation of pH to Quality of Salted Butter. New Zealand Jour. Sci. Tech. 19 (6): 345-360. McKay and Larson 1922 Principles and Prnctices of Buttermaking 3rd Ed. 405 pp. illus. New York. Nelson. J. A. 1932 The Correlation Between the Organsisms Found Microscopically and the Bacteriological Deterioration of Butter. Montana state College Agri. Expt. Sta. Bull. 267. Nelson. J. A. 1936 Butter of Good Keeping Qualities. Nat'l Butter and Cheese Jour. 27 (23) x 36-37. Nissan, B. H. 1931 The pH of Butter and its Relation to Titratable Acidity. Jour. Ind. Eng. Chem. Anal. Ed. (3-4): 374-376. Overman, 0. R. 1927 The Use of Lime in Buttermaking.Jour. Ind. Eng. Chem. 19: 571-573. Overman . O. R. 1936 Keeping Quality of Butter. Nat'l Butter and Cheese Jour.27(24)=6~7 Overman. 0. R.. Garrett. 0. r. and H. A. Ruehe. 1938 Studies on the Keeping Quality of Butter in Cold Storage. 111. Agri. Expt. Sta. Bu11. 446. 43 pp. Parfitt, E. H. and Brown. I. H. 1937 pH Range of Centralized Butter. Jour. Dairy Sci. 20 (7): 463. Parsons. C. H. 1937 Predicting the Keeping Quality of Butter. Amer. Butter Inst. Proc. 29th Ann. Meeting. Regers. L. A., Thompson. S. C. and J. R. Keithley. 1912 The Manufacturer of Butter for Storage. U. S. Dept. Agri. 3.5.1. 31111. 148. Associates of’ROgers 1935 Fundamentals of Dairy Science 2nd Ed. 602 pp. illus. Reinhold Publishing Corporation, N. Y. Smith. 0. M. and Iood. R. E. 1926 Inhibiting Agents in the Oxidation of Unsaturated Organic Compounds. Jour. Ind. Eng. Chem. 18: 691. 64. 65. 66. 67. 68. 69. 70. 71. 72. 74. 75. - 35 - Sommer. H. H. and Smite Be Je 1923 The Fishy Flavor in Butter. Iis. Agric. Expt. Sta. Res. Bull. 57. 46 pp. Sommer. H. H. 1923 Fishy Flavor in Butter.Proc. Worldds Ihdry Congress: 974:981. Sommer. H. H. and Menos. Jules. 1931 The Effect of Dilution on the Titratable Acidity of Cow's Milk. Jour. hiry Sci. 14: 136. Sproule. I. H. and Grimes. M. 1921 Partial Neutralization of Acidity of Cream Before Pasteuri- zation as a Factor in Buttermaking. Ont. Dept. Agri. Cir. 38. 12 pp. ' Stebnitz. V. C. and Sommer. H. H. 1937 The Oxidation of Butterfat. I. The Catalytic Effect of Light. Jour. Dairy Sci. 20 (4) z 181 - 196. Stiritz, 3. A. and Ruehe. H. A. 1925 Some Factors Concerning the Partial Neutralization of Cream for Buttermaking. Jour. Dairy Sci. 8: 459 - 485. Supplee, G. C. n 1919 The Lecithin Content of Butter and its Possible Relationship to the Fishy Flavor. Cornell Univ. Agri. Expt. Sta. Memoir 29. Ialts. C. C. and Libbert. M. S. 1930 Factors Influencing the Flavor of Butter. Ark. Agric. Exp. Sta. Bull. 249 pp. 26. White. I.. Trimble. C. S. and H. L. Iilson 1929 Keeping Qiality of Butter made from Cream of Various Acidities. U. 8. Dept. Agric. Tech. Bull. 159 8 pp. Ihite. I. 1936 Modern Practices of Buttermaking. Univ. of Vermont. Abst. of Material 15th Ann. Conf. Dairy Plant Operators: 31. Wiley. I. J. 1935 A Stuw of the Titratable Acidity of Milk. I. The Influence of the Various Milk Buffers on the Titration Curve of Fresh and Sour Milk. Jour. miry Res. 6 (1) : 72-85. Iiley. I. J. 1935 A Study of the Titratable Acidity of Milk. II. The Buffer Curves of Milk. Jour. Dairy Res. (6) (1): 86-90. I-" ('. 12' ”A V! 76. 77. 78. 79. 81. Iiley, I. J. 1935 The Neutralization of Cream for Buttermaking. Jour. Dairy Res. (6) (1): 91-102. Iiley. I. J. 1937 The Effect of Acidity on the Keeping Quality of Butter. Jour. Coun. for Sci. and Ind. Res. 10 (4): 327-32. Iright. K. E. and Overman, 0. R. 1930 The Action of CCpper. of Lactic Acid, and of the Temperature on the intoxication of the Fatty Material of Butter and Lard. Le Lait. 11:564-570 (Chem. Abst. 25:5714). Iheeler. D. H. 1932 Peroxide Formation as a Measure of Autoxidative Deterioration. Oils and Soap 9:89. Ansociation of Official Agricultural Chemist 1930 Official and Tentative Methods of Analysis 3rd Ed. 494 pp. illus. American Butter Institute 1937 Laboratory Manual Methods of Analysis. 48 pp. illus. Chicago. APPEN DI X ACID!!! AID p8 VALUES 01' CRIN WIZID 'ITE .SODIUII MOHAIR." EKBLI I. fingawm Titratabls acidity as per cent lactic acid 8 After 8 liter :Gfimu ed824hrs.8 cream 8 ARM .mmm .3145 Period after addin the neutralizer cream 85 min.81 nin.815 min.820 nin.8l45 gun: Dssired8 push: 24 hrs. 000...”.... 0000 01N30101% O O C O scidiSz: 8 8 .25 8 8 8 25.: JJJJdJ W s s e s s 000000 “833 secs @0010 00.0.0000.” Qfigfififio 0 0000.010 ”00”....” 090010-489 common—coo o s s 000000 00008 332$ 00””““” 8 '666666 89 - 80.80.800.300. onomun Qflmfifiq «vJvme 00”..““0. . O . 000000 “”0000..“ Nggomgw 3mmm 666666 00000 «RRRRR ”0.0.0.0... 00000 mmaggs “00......” 8§§3§% 000000 “”“O...” 8 0.1608 8 0.1608 8 0.1608 8 0.1768 .240 8 0.2008 8 10 8 0.2008 0 275 0 0 0.550 8 0.2508 0.2 0.550 8 0.2408 0.22 0.465 : 0.2808 0. 0.470 8 0.2808 0.27 0.410 8 0.2708 0.27 0.489 8 0.2648 o.§55 ”00......” In .4 O 0 £3 21 0.10 0.05 mnmv 84cuc>ea .00. [~ka no...“ 8‘) 1‘3 0... hbl‘b 00...... 82 82 11 91 O O O 4 4 5 9. 0.1208 8 0.1208 0.120 8 3 0.1208 0.120 8 8 0.1208 0.120 8 8 0.1208 0.125 0.125 0.125 0.125 ’ First two trials in each series conducted on small laboratory basis. others conducted on larger commercial scale. ACID!!! AID pH VALUES 0" GR“! NEUTRAL-123D IITH RECTO (SODIUM AID POSTLSSIUI CARBONAII).’ EIELI II. fifldcmu ina13 After 8 liter 8 acid the neutralizer as per cent lactic Period after addi cream :5 min.810 min.:1§’ain.:20 min.8145 6H #iitratghle aoidi Gm 8 past. cream 8 past. ‘00 HnR O... 0000 \OFQV'Q 00-00610 .0000. 08080808080 000...”...0 0 ONNO (50008.4 ddfl'fii'fi' “$8888” 380 ”89.838919 000000 ID 8800 008 to IO :9!) I019 °88$ 80.10.8580. a...“ 33 08-88080 5050 e e e e e 000006 OOONN 98895080 66J¢¢JH on I!) mm b HHHH O O O 0 0000 a. so ee eaeaee 080 0080 NH men NNNHH O O 0 O O 0 000000 ”00......” 0001' H0800 O... 5001‘ 0000...... .0 5808008002 mmazmczoo 0010.10.80.80 0‘ 0. 0. .0 .0 0. 0 ONNO [108008 dm‘Jd‘fi 00.0“”..00 8988 rirflth O... , 0000 “00.... O... a: into acSSmc rqrath84r4 .0 O. eeeesee 000000 R Jamcod'mm 00-81-4008 0 0.. 0 08055580 90”“00 ea .0 8001070 50008 man’sl'flwfl‘ 0 §§§§° 6666 §§é駧 HHHHHH “00“”“00 ##ho rsrarom gggggggl‘ 8983228885 HHHHHFIHHHH s e 0 e O O O 0 O ooooooooo$ ”unneeoeeeuee” 00 08813080:~ H8§® 080 60 N dNHHr-IHH O O 0 O O 0 O O O 0 0000000000 °8°°28$88$ Sflg NNNNNN 0.00.00... 0000000000 ee'eeeeeeaeeaeeeoeeea 30003280200? ”328mmmmfism O s O O o 0 O O O 01 0000000000 eaeeeoeeaaeeeoeeeeoe 000820‘000 $25 Refit eee eeesq 0000000000 332°§~8§§8 mono 89 8‘) 0 O O O O 04 0 O O .1 0000000000 "8 88° 5.2; ONNH 00805 e e e e #000 0 mafia HHHH e e e .1 0000 0.05 ‘ First two trials in each series conducted on small laboratory basis. others conducted on larger commercial scale. AGED!!! AID pH VALUES 01' can! mMIZED “TH SODIUI HYIBOIIDI. " ILBLI III. fiofaua I Titratable aciditr as per cent lactic acid :0Eigi min.:l45 3.8145 F.80 nin.:Cooled:24:hrs.x r past. *Ifter ml was 4.70 '§eriod after addin the neutralizer 15 min. st. _pa IGNN mess 0000 nee 883a 0000100 4.70 4.80 4.75 4.82 4.75 “000000.... 8300 (1)00 .230: 0210‘ 001 .210! 0.1 .2108 0.1 .2173 0.1 .2253 000000 00”“““.. §§§ §§§ <5<5c>c>cw6 “”00“”“ in 3 33% “83° «coco cvcfl 000000 Desirsdtaiiginalt cream :5 min. «m1 $18 888830 NNNNNH o e s e s s o s 000000 “0.0...”0. 00 ION“) 55 505 see... V'V'fl‘i'fl'd‘ “00......” 0800* 55- to rdriririth 0.0... 000000 coco-out... 0.25 N CID '3' t0 0 NH N380) .00. .50. 5555 55 5 ”CO””““OO””OC“OO Q' 0H 50NN K0 gungmmdmggn 0 so soossos 005550 If) OIO In 08HO mg § HHHH 00H 0 O O o O o 9 s 0000 0000 8.000000000003000...” 090 0 mBSSSnHHHSS: HHHHHHHHHHHH 0 0 00.0000 000000000000 @03R888$ ”388883 91- HHF‘HHH 0.0... 000000 HHHHHH 000000 ”0.00.0.0” 33883 HHFidH 000000 00.000.00.00 300 N0 HHH o o o O s 000000 3:333? 000000 ”.0000...” gee» 05001 551010 OOOQ 5555 ”“000...” *9 to .0500 o s o o o 0 00-0555 ”00...... .0 3.080 O! 01.00 0100 0 000000 0...“..“0. IOIDIOIO V‘ mo 0 m 00 H00 ssooso 000000 5 0.10 NNNV‘tD 0009'. 00000 00001 5050 ”00”.. 0’0 alasCOOO s s o q 5555 2%? oooq ¢V¢¢ Ava. 0. ‘ First two trials in each series conducted on small laboratory hasis,others conducted on larger commercial scale. pl:ofcrssn iginsl: After 8 After tx_as Per Cent Lactic Acid r- ACIDITY AND pH VALUES 01' can WIZID “TH Hum C.A.8.(80DIUI CARBOHA‘I'I 5 SODIUI BICABBOHATE)‘ iitratablo Acldi IIBLI IV. R883 ~£88 3883 000 0000 0'00 bfifib 0000 cocoa) 6.94 7.10 7.05 7,03 :_past. 6. ”000.“..000000..00...000.0.0.0”..0000..0000” ovownnmnmmmn oaooouoaoono no: rac>r¢acc>r4uac>owoum>b- oaoxraa>o>c>r4r4 acch 00 000000.0000000000000 moooomooooommomkomfifibbhb 00000000000000000000000000000000000. CD cmsommoot~ CD moozsoom O Q JJJJJJJJJJJJJJJJJJJJJJJJ 898E °°°° 8399 £888 0d)!s HHH HHHH HHHH 001 0000 0000 cream 8 past. 8 3 2 z : 3 “00000000000000” 0t!) . c88323888 F1F4r4rcp4pararsrd 0000 0 0 0 000000 000000000000000000000000 00..“000000000000000000000000000000000000000000 01; 0.145 0.120 0.120 0.140 0.140 0.133 DOOOO’ O 0 0‘00 000 O .8RRR888§%§dM°888--2§§3§ 0 .000... 000.0. OOOOOOOOOOOO 8888838.° 88888888888888 nurammnmmm JN WNNNNNNNNNNN 0000000 00000000000000 000000000000000000000000 000000000000”00000000000000.0000000000000000000 228§828 8°§88sg§88888888. «an» 10:0 0101 NNNNNNNN 00000000 0 00000001000000 000000000000000000000000 00000000000000.00000000000000000000000000000.000 §8888§§8888”888988 a “NW NW 0 0 0 0 0 0 000000 ”383”8 NRNQNN 0 0 0 0 0 01 000000 00.00.00.000 the neutralizer Pbriod after addi 0.330: 0.320 : 0.300: 0. x 0,295: 0.__ 8 0.330! 0.326 20 .60 . 300 EE 10 2603 2 0.3503 0.c 8 8 8 $$$m838§ 39§§§ 52““) (0‘90“ 063*: 8558 00.00.00 cream :5 m1n.th min.815 min.:20 min.8l450 F.8145 F. 30 min.:Cooled:24 hrs.: 0 O O O O O 0 0 O O 0 O .0000 ooooo& I! Desired=0r151n018 : 0 a O x x 0 8 O a O x O z 0 : O : 0 : 0 a 0 : O x O 8 '4 gggdi 0.25 515. 0. 5 HQ; .10 éyg. 0.05 3 0.120: 0.105 : 8 0.120! 0.105 8 x 0.120: 0.105 x 8 0.1203 0.105 x ‘ Ilrst tso trials in each series conducted on small laboratory basis. others conducted on larger commercial scale. 10101:! no pH vms 01' cm NEUTRALIZID II‘I‘H PEERLESS LIKE (011.0101: mm)". BIBLE V. 'fiflfofcreal :UEiginal After 8 £?ter acid the neutralizer Titratahls acidi _-_ ty ss_per cent lactic Period after addi cregm_i5 min.:lO min.315 nin.:20 min.:l45° l 1 bsiredmriginal acidity: : past. past. .3145 F. 30 m1n.300010d324‘hr0.3 01'0“ 8888888 0000000 00000000000000 '6666666 95933 0 0 0 0 1001000 00000000000000 3353333 ....... 00600.00 00000000000000 CO ()8er 0M JJJ: «08 00000000000000 m888 88$ HHHHH 00000000000000 00000000000000 in l0 0 IOmIDID ”88898m -93- 0 I0 ‘0 0 00000 00000 020.00 000 00000000000000 #000000) 04:10-5th5 00000.. 00'0‘0000 000.000.0000” 00 can 0 #000800 9 “3883 HHHHHHH 0 0 0 0 0 0 0 0000000 00000000000000 383883 HHHHHH 00000000 0000000 00000000000000 EWSSQNE HHHHHHS 00 0 0 0 0 0000000 00000000000000 “)0le 0300340. .0... 5000080 00000000000000 bénmnvm ooocmmm .00.... 00-56000 00000000000000 00 O‘DQH 0-uaa:b» :33 V‘V‘Vfi' .100 8 98: 0.089 8 85: 0.080 8 0.050: 0.0 .105 .0 .105: 0.095 x 0 8 0.095: 0.080 8 0 0 O O x 0.105: : 0.095: 8 8 8 0.105 0.100 0.105 0.105 0.085 0.105 0.101 0.105 8 0.085 8 0.l15 : 0.105 : 3 8 8 8 0.115 8 0.115 8 0.115 8 0.115: 0.110 8 0.105 8 0.105 3 0.105 8 0.1158 0.110 8 0.110 8 0.105 8 0.105 8 : 0.050: 0.0 x 0.080: 0.0 x 0.055: 8 0.0603 0 0.050 0.080 0.050 0.065 00 059 51 ‘ First two trials in each series conducted on small laboratory basis. others conducted on larger commercial scale. .oaoou aoaouoaaoo umwnoa no douosoaco uuonao .0H009 500aduonan Hanan -94- ao coconoaoo noduoo £000 a« unuaua or» aouah 0 No.5 « ooq5 ” 5o.0 u moo.o "noo.o » 5oo.o ”o5o.o » oHH.o » mmaqo « o0n.o "noH.o « omo.o » .m>< oo.5 « no.5 ” 05.0 » 050.0 «o5o.o . ooo.o .Omo.o . omu.o . ooa.o “ ooH.o «05H.o « 060.0 u ow.5 u om.5 « oo.¢ u ooo.o ”ooo.o a ooo.o “o5o.o u oH~.o « omH.o . ova.o «ooH.o u oao.o ” oo.o ood a 86 « oosv . 806 636 0 806 3506 . 0.36 a 026 ” 9H6 636 u ooo6 « moq5 u on.5 « «5.0 “ o5o.o ”moo.o « moo.o .oon.o 0 ova.o “ woa.o » o5a.o “ooH.o « oom.o 0 .mm« on.5 » oo.5 u 05.v . 060.0 ”oon.o ” ooa.o “oH~.o . ooa.o u oo~.o » 05n.o .ooH.o ” 060.0 a oo.5 ” 0o.5 » no.0 u o5o.o ”050.0 ” o5o.o ”omo.o ” own.o ” ovn.o . oon.o .o5H.o « oao.o ” no.5 u oo.5 . no.0 « 050.0 ”050.0 » o5o.o ”060.0 . o¢H.o . oo~.o . omH.o ”oom.o “ ooo.o . oo.o ” 0H.5 u No.0 « .ooo.o » ooo.o .oo~.o . onH.o a ooa.o u o5H.o ”ooH.o u o5v.o ” ~ 3.5 . 8.0 n 386 u 806 6.3.0 8 Bad ” 026 . Made .810 n 806 . mmqo « 55¢o ” m5.0 ” omauo «mmm4o » 5N~.o ~H¢H.o u o5H.o u HmAqo u Ham.o “0mm.o . oon¢o » .m>4 o5.o ” oo.o 0 05.0 ” oeu.o »o¢H.o « o0H.o «ooH.o . oom.o “ oHN.o u oom.o «o0N.o « 060.0 « .36 . 056 . no.0 « 036 336 . 036 836 . 036 0 086 . 8.56 «9&6 . 0.86 . oo.5 . oH.5 ” oo.v a oo~.o «omo.o . oos.o ”ova.o u 05H.o . ooH.o « oom.o .oHN.o u ooo.o » oa.o ” 056 . 8.0 a 3.26 . 346 536 a 036 . 036 u 086 666 . o5v6 . “ o5.o » oo.0 u «owa.o « ow~.o “on~.o u 05~.o » oou.o » oom.o .oam.o 0 060.0 » onqo u mo.o a «5.0 . nonqo ”oo~.o u ooH.o ”oou.o u omm.o » onN.o » oomqo «oomqo » ooo.o » .mp4 ~56 n 9.66 n 05.0 « ooH6 336 . 9:6 .036 . 35.6 a 3.56 a 9&6 .oom6 . 0606 » on.o “ o0.o ” no.0 » ooH.o «oon.o u oon.o noon.o u omN.o « owN.o a oom.o .oom.o » oao.o « on.o « o0.o u no.0 ” o¢H.o “oo~.o » non.o «ooa.o a oom.o » oom.o u oom.o «oom.o » ooo.o u oH.o . «06 ” moi « 636 u 036 336 c 8.56 a 9.66 . 356 636 . o506 . u oe.o ” oo.¢ » ”o5H.o u OmH.o “ooa.o a omm.o . oam.o » omm.o .onm.o . omv.o « ow.o . o~.o . m5.« » ooH.o «mom.o « mam.o ”nmm.o » mom.o “ oom.o « omw.o «mon.o u ooo.o u mme mm.o u o~.o . 05.0 . ooa.o “oom.o » oom.o ”om~.o u oom.o « 05m.o . oom.o «oom.o « 060.0 a 0H.o u 5H.o « no.v ” ooH.o «oom.o u oom.o .omm.o ” oom.o « 05m.o . oom.o .omm.o » o~o.o ” . om.o ” nH.o ” oo.¢ . omn.o ”oom.o u oom.o “owu.o n oow.o “ oom.o . oon.o .oan.o u coo.o . oN.o u oo.o . no.0 . ”omm.o u omN.o ”omm.o » oom.o u oow.o u oom.o ”oam.o ” o5v.o . ~.vo.o . oo.0 ” “om~.o » omm.o «omm.o « oom.o 0 oom.o » oHo.o nod».o a omv.o n .unam «.audn u adouo 0.09:.vm “ooaooun.ndn on .h oo¢H«.MDovH».qfia omuqdua odwdaaa 0H..a«a o” awoke “wwwoaod .334 Zeta ”flamimp. 3.3838: 2: 91:2... .33. 03...." ”aflwdouuoh.8 Idaho mo mm, » oaomfloaaoda anoo new umlwwaouod ounumevaa .0 Aflan 3868853 gun floored! we: Gawain—Ema ENC ho m§<> an 2 E984 .H> use 3_paat. 4i3§bf cretn 30r1g1na18 After 8 Aftor 30 m1n.3Cooled:24 hra.8 cream :_gget, hi ‘1456 neutralizer .6 “'1 Titratablo acidity aq_per cent lactic acid Period after addiqg the ACIDITY AID pH VALUES 01' CREAM NEUTRAL-123D WIRE SODIUI BICARBONATI". cream :5 min.810min,:15 min.820 m1n.:145 EARL] VII. Desired:0r1g1na18 acidi _; E ””0...“ 0‘)" fl' 0.030 O» o to. g 0000K) O. C. o. O. .0 3$$§ o o o o '00‘0‘0'0 00....”00 8 22$ ##6## 00 on 522; 4°“? WNW O O O 0 0 00000 0000...... OOID to r403v4 ,. canton» O O O O 0 00000 .000...- o. 01 8828” (QtOt‘Jt’Jl‘J 0...”.000 Q'V'CDLO‘D 00050!» 00.0% £00000 .0”“”” IOQNNOI Como-45m ##6## O. O. O. .0 O. COCDQDCN 03005003 ..... ‘DFQ‘O‘D “0.00.0.0 lOCDNNm QQHfim ##6## ”“”“OO ‘ All of the above trials were conduCted on small laboratory basis. I‘ O. Fat :Per Cent pH 8 Recto Acidity - 95 .. Fat :Per Cent L pH 0 0 0 O 'IHE ACIDITY. PH AND FAT TEST OF BUTT-ERMILK Sodium Carbonate Acidity 8 8 TABLE VI I I . acidity 8 in the cream Esirod 8 no no no n? no no no no W n. finonvn. a: wmmwowmmmsmme mamzmv ommmmemmmsmmsaammmmo 5586657665767 668576 111177 7665666676697 000L0000000L00000000 00000000000000.0000. 00000000000000000000 11110000000000000000 00000000000000:00000000000000.00000.0000.000000000000000.000000000000000000 64620 03040855652685‘170638 68 0608413520 101.17 76989800002222 0010058 67 8811013323 ooogoOooooooooooooOcoooogoooooooooooooooo 6.0666666666677777???066666666676677777777 t 00000000000000.00000000000000.00000'000t00000000000000000000.000000000000000000 O m w 0 5 555505 8 00 000 07 3 m mm snmmmuzazazl 1vs%saggmmw 77mmmmmmmo 22 21211111111111111 2 621111111111111111 cocoon-cocoooooooooo oocooooooooooooooooo 00000000000000000000 00000000000000000000 00 00 00 .0 00 00 00 00 00 I0 00 00 00 00 .0 00 00 00 00 00 00 O. 00 00 00 00 00 00 00 00 00 00 00 .0 00 00 00 0. 00 00 .0 00 0 0 00 30 0 0 0 0 00 00000 wmmsw mwzwzemmmgwmmm omww%wmmmwewwemo 653 .o.v.o.o.o,o goaunuauag no 4. 7.7.7.9. 9.A.A. 9.:uau 7.A.A. 7.AVAV 00000000... 0000000. 00000000000000.0000. 00000000000000000000 00000000000000000000 0.00000000000000000000.00000000000000000.000000000000000000000000000000: a 62165 7 803388 4.28 3155210204006 7 04. 3 79982 3%866773 800 0123339110130mw5QW78 7 acocooooooooooooooocc00010000000000.0000. 55555666666666667777“66666777777777777777 y 0.000000000000000000000000000000.000300.000000000000000000000000000 0 0 50 8 003 0 0 30003 052 0 mwmmo mmwewusa amelomaawmgmmzlglowesemmms y 3 222111111111111d22221111101100000000 cocooooocoo4oooooooo0coo4oooOoocooooJoooc 00000000000000000000500000000000000000000 00 00 '0 00 00 00 00 .0 00 00 00 00 00 00 00 00 00 00 00 00 .0 00 .0 0. .0 00 .0 00 .0 00 .0 00 .0 00 00 00 00 00 00 00 .0 00 O O 0%. .6 fig; O 25 0. 05 O. 15 1 O. 05 O. 15 Avg, 0m. mam Fat :Per Cent Magnesium Lime Eat :Per Cent : - 97 - Calcium Limo THE ACIDITY. PH AND FAT TEST OF BUTTERMILK o 00 TABLE IX. 000 600 78.008 0 00100 00 000000 00 0000 4.4.006 13001.. 66606 to 00 .0 00 ’0 O. 00 0. 235 0. 230 O. 230 0. 000 ..m 0.860 0.720 0.880 0.000 0.820 00 00 .0 00 00 02209 35303 00 00 00 00 00 .0 00 00 00 00 00 O mmose 00 0000000000 50 99 99 0 0 0 0 0 .b_a.a.b,o 0000000000000 mmwwz 2222 .0... 00000 00 00 00 00 00 0.25 32 00 00 .0 00 00 504. 553 00 00 00 00 00 0.125 0.125 0.130 0.130 00 00 0. 00 '0 Awg. 0.15 o o o c 66606 .DnuAunvau .o.onrmw.o 1.1.1. 11 00000 .nvnvnvnvnu 000000000 ”00000 "muwiono.i6 .b.o.o coco. 66666 0.128 00 00 .0 00 00 O4 2m1 o. 00 00 Cl 00 .o mxmwl nv11111.1. 00000 00000 00000 .o.unu .0 11111 c o o o 0 00000 I 0000000000 0.000 0.770 5 m 0 0.075 0.100 0000000000 0mm 050 00000 00 .0 00 00 .0 14.4.90 6 O 00 00 00 sawmazm 02mm 7 7777756606655 5 00000000000000. 000000000000000 co to 90 DO 00 00 00 O. on on 00 00 oo 00 00 40 80 7 976%m o1oemmmm5 000.. .0. 666667770777707 00 00 00 00 00 555mm 000 o o o o c 00000 00 00000000 $8.555. 00000 00 to 00 o. .00 205 8 729 5 o o o o c 77777 0 0 07wem 00000 0 o o o c 00000 0000000000 0.00 5.1. .q-.- ..-..1 I... .-..-» u .,.v... a 0 v Q . .5 5. n. . I- .c I. u. 5 n. O 0 0 I 0 u I a I 0‘ . 7‘ l' o. It 0. :- Cl IA .1 O o A n 1 o O s a .. .5 .r t. .. n. u. .a In no 1‘ I b n i v I I O t ‘0 0| . I. II I. «I I. q I. I. I! A 1 V I v 0 b O I 1: . a. v .1 q. .. .1 a. I. v 9 t c v a o O n . .5 «A no 5. n. .5 .5. 5.. IHILUIHOI 0! TH! VARIOUS NIUTBALIZERS ON THE COMPOSITION 0! THE BUTTER. EKBLI X. Eflunmfir 1 8 Dusirod 3 lbutralizor f5 loiotnro acidity: 8 u“ 88288 00000 OOHOO O. O. .0 a .0 O. 0000!) 5580000 00.. 00000 «nuance ssaag 00000 .0....””.. 88888 8888& a35as. NNNNN €588$ NNNNN ”0...”..00 ““00””.. 32235 80. 16.45 : 15.95: 79. 8 16.85 2 16.603 81. 16.46 8 15.703 81. 3 17.00 3 16.85 6.70 8 17.428 79. 7.52 6.47 1 1 1 .0”“”..” 8888 00000 IDIONO'D HHHHHH 00“....0000 was. 00000 .0 .0 O. .0 O. O. 82 - 98 a 288? 88388 'HOOOHJddd ””””““””OOOO OFOFQOIOFM «1010-054055050 J ,4 OOOOHOOOH ”“0.”””““”” 8388888888 OH ”““”””“OO”” 000365.088 HHNHC’JH NNNNNNNNNN ””””“OO””OO“ 83 c°“E>’88888 NN NNNNNNNNNN «0.000-0.00.000... 8883888888 0... q NNNNNHNNHN “oounuoouuoooo 8888288888 0000 oOOoq coach coco l~ O...‘.”O0.0..”OO” 85 75 8 16.77: 79.70 17 028 79.98 0 8 15.788 78. 00......“ 7.85 : 16.35: 79. 7 10 : 17.40: 80. 7. x 16.10 x 16.40 1 1 1 1 1 1 1 1 1 O.“.O“”“O...”“ Sodium CuMuu hue 0000» 60500.0 0.00. OOOOH ”00.0”” OOOIOO OaOoOiOH OOOH ””“O‘” 6‘ ‘0 883 o... F‘OHQO «no...» .85535 NHHNN 8°88 HNNNN ”no...” 83889 O O O O. NNNNN .0000...” 88832 0. O O. 88E88 00“....” : 16.50 8 16.70 8 17.958 80. 2 17.70 8 16.85 8 16.653 79. 8 16.55 8 16.70 8 16.858 80. x 16.60 8 16.70 : ”.0 00.... @5359 OHHHH 00“”“00 HHHH ””0...” 582888 0000.; c>r4r4r4c> 00......” 88000 Hbl‘ 88888 NNHHH 83835 8848” IDIOIO 5! .191 888888 85585 3 nw W F!!! 0000. ommwo behm bmooo F0550“ 00004 8080080” HHHHH ”“””“ to 32395 0... upomw HHHHH ””“u” n 8588 .0. @566 HHHH “”“~ one mHH38 ooooq 0000 ”00...... Esaaa . C C O O 0 . . NNNHJHuNw 88888 .000. 00000 «no» 4001050 oooq OOOHH ”“””00 8883 0000. OOOHO “00“.... 88888 '8 89888 0 o o o NNNNN 93888 “”“““OO“””.. 00... NNNNN ”8°88 8 8888 “00...... IOIDIO «OFF 0 o o o 0 80505‘00 555” “.00...” QOON GOWN O... *hF'DQ HHHHH ....””.. D ION HSng 0 O O O 5'05“”. rarardrara ““0...“ Lino Guam :Scoro of ttor-3frosh {at on .1 :butter milk : ty pg; cont31c1d d can at33utter-33uttor - 99 - Acidi E} Iorum Schurning} 33d1um carbonate fitter L fi’ 01‘ THE pH AND ACIDITY 01' “EB CREAM. BUTTE AND BUTTERMILK AND acidity80roun at8Butter-t TH! INFLUINGI OF SODIUM CARBOKATI OE.RECTO ON THE RELATIONSHIP ACIDITY 0? THE BUTTER!!! TO THE SCORE 03 FRESH BUTTER. churn1gg;Am11k 8 BusirodS TABLE II. 8 89.75 3 89.25 1,110: 0.825 8 89.64 0.22 x 1.150: 0.825 : 39.92 21 : 0.20 8 1.1008 0.21 3 1.0753 0 8 8 8 1782 5666 o o g 6666 75 Ram 33 .0. $666 8--.. O 8 msm4 o... 6666 -33.. 5 O. A 3 90.00 8 89.38 0.950: 0.800 8 90.33 1.100: 0.9758 9 4 1.0108 0.800 8 89.90 00 9 6666 8...... .mumimi 5 50 .75 2 8 0.860: 0.640 3 89.17 89. 8 9 x 88.50 8 8 x 89.88 0.790 8 89.29 8 0.8503 0.15 8 1.2353 0.800 0.2003 1.175: Rocco 0.1723 1.2503 0,800 0.165: 1.350: 3 8 8 8 85 60 75 1 1 .1 1 O. o 0000 00000000 4‘. 9ma1m o o 4 "(0677 mmammmmmvwmfi 99” mmemwm 0.14 8 1.1758 0.700 0.14 8 1.0008 0.15 8 1.2758 “mmmummwwauw 777777777777 . 666677777777 .mwmm .uuymazu gnloanw77~lonI0nlonlo7777 :3......’............ coonooogoooo OoOOOL 22 ..-.................... 00.0050000000000000000: 10 mumam :Score of 3freah 5:90 fat utter-Shutter 2 8 - 100 - Acidigy per cent:.Acid de Acidity80ream at:Butter-:Butter:0?éam athutto§:}Bhtter:B 0 0 :serum :churning: milk Sodium Hydroxide 13me um BUTTEBMILK AND ACIDITY or THE Dummy“ TO THE Ifi THE INFLUENCE OF SODIUM HYDROXIDE AND WYANDOTTE C.A.S. 0N SCORE OF THE FRESH BUTTER. THE RELATIONSHIP OF THE pH AND ACIDITY OF THE CREAM. 3churn1n5:_milk 8 Duairod: TABLE XII. 0775335 4351 37708 003 224. 305 32 2208 2610882m3873mmm86157 m702w115m176m16m1155 0.000004000000000... 00000000000000. 00.. 989988W9989999888$88 99999099909909891989 888888 8888888888 88 88888988898898889888 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 0. 00 00 00 00 00 00 00 00 00 00 00 00 O0 00 00 00 00 00 00 00 00 5 5 0 5 55 5 5 w mm m2 7m w w n 7% 77 8m 3m w 9 97 76 6 no 7 9 98 87 77 76 6 0 0. .0 .0 00 0 0 00 0. 00 0 0 0 00 00 00 00 0 0 00 00 00 00 0 00 00 00 00 00 00 00 00 00 00 0 00 00 00 00 00 00 00 00 00 00 00 00 00 .0 0. 00 00 00 00 00 00 00 0. 00 00 00 00 00 .0 00 5 535 5 5 55 5 50 5 5 55 5 5 a 787m7 7 7smmmemm7e 7w77w7 72mmmm 9mmw7 "we 39.2110188887787 55 3233......13101900. 897077 ooooo0ogoooooooooooo o 0.0 00... 00 o ..uu..uuuuuwwmwwwmommww ulduuuluuumumwumuumw:mmm 7 000300 8 z 7 0007 O 003 wwwm322219m06652mwm4 65 899998877mm3m 010 “(aandna.1.L.L.LfInu.IqInunu.b.OAUnununu acna Inc711I1‘1I1I1I1.1;1.1.1.1.1.1.1.1. 0.000001000000000... 000L. 00000000000000 00000000000000000000 00000000000000000000 00.00000000000000000000000000000.0000... 00000000000.0000000000000000000000000000 55075 05 5 5 05 3 5 55 85555 .u.u.vnu.u 1.nvmwnumwmwnu nr.omwuwmwmw .Mwmwnw.a.7.onu~r~o.a.§.%Admwmwnanu.u.u.u IIIQIIIIOOIOOOOOOOOOS22221111111111111111 .00 00000003000000... 0.00000 000000000000 00000000000000000000Ac000000004000000000000 000000000000000000000000.00000000000000000000000000000.0000...00000000000000... 44. 5 6 76403040 C 8 545418951 8 7680 flnwo 2:w2..3%47687988%0%7W59000119wzwx6u5777 0009000000090000t 0000.00 00 0000 66667777777777777777t6666677777¢7777777777 00 00 00 00 00 00 00 0. 0. 00 00 00 00 00 00 00 00 00 00 00 .0 cm 00 00 00 00 00 00 .0 00 00 00 00 00 00 00 00 00 00 00 0.0 0. n a nu “4.xnuncnu.§AU .0 9. 4.x«qu 1;”: .onanb.o.bnv .O.U.8.4.1 2&3391101m 1&5gwm8671W01m0 8567 mallolwwam 0.00.00.000L00000 00030003000000.0000. 66666777777777777777 66666666676677777777 00 00000000 00 0000 00 0000.0 00 000.000.000.000. 0.... 0000 00000000000. 00 00 00000000 00000000 27 2: 4.4. 560 098882 0 678054053 34 002 12.227 660.090 2mm299999100m0mm 4:“ 100000000L0000000) 0.09.000000 66667777777777777878 6666666667777777777nh 00 00 00 00 00 00 00 00 00 00 0. 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 o 5 O 5 o 5 5 O 5 w l 4 & a m m i m 7 g $ 4 & a & m n m n 0 A 0 A 0 0 A 0 A _ 0 A 0 A 0 A 0 A 0 ‘ bv :freah butter 3 8 fat Btcidity per cent: Acid Degree - 101 - Acidity:Cream ut:Butter-:Butter:0ream at:Butter-:Butter:Butter-SScore of Calcium Limo : serum3churnin5: milk pH THE INFLUENCE OF CALCIUM AND MAGNESIUM LIME ON THE RELATIONSHIP OF THE pH AND ACIDITY OF THE CREAM. BUTTER AND BUTTWILK AND ACIDITY OF THE BUTTERFAT TO THE SCORE OF THE ERESH BUTTER. :churning3 milk 8 Dasir0d= TABLE XIII. 07 630 4.10 18 0 77 70 0 5574.594. 56 4 8 74. A 05w515mm960mm82_wsw83mm 35 5 7563753 23m3m7 63m2 0000.00.00.000000004000. 00.000.00.090... 0 00. 9998990099990898908990089 99999999999998988889 8388889988889888898389988 88888888888888888888 I. O. .0 I. 00 00 O. 00 .0 O. 0. O. 00 00 00 0. 00 00 00 00 00 O. CO 00 .0 00 00 00 00 .0 .0 O. O. 00 00 .0 00 00 0. O0 00 O. 00 .0 00 00 n. numw mW=u mung .D :u .0.0 .3.3 “wag :u M“ .b 5 2 2 8 82 23 l 2 “w 32 2m m7 7% MW 0 00 08 86 Mm 4 0 00 00 .0 .0 0 0 00 .0 0. 0 0 . 1.. 11 11 10 00 0 1 11 10 00 00 0 00 00 O. 0 O. 06 00 00 IO 00 DO 00 00 00 00 00 00 00 00 O. O. 00 O. 0. 00 00 00 00 O. 00 90 0. 00 00 00 O. 00 00 90 00 O. 00 00 O0 00 0. $55wmm$555mmm00vw505 5wmm0 w0%mm550wm.00 05255mw5 77 72 6 707 2 7 77 1 922 6 6331“ 2mm23 1 m21919077887 5% 33%}. W20m%09888 0000;.0...00..0.......0... 0.0.0.00.00.0009 0 .0 . 111111111111 1 010100 0 111111111111 11.10 00 00 00 00 00 00 00 00 00 00 00 00 00 00 0O 00 0O 00 0. 00 00 0O 00 00 00 00 00 00 00 00 0O 00 00 00 00 00 00 00 00 .0 00 00 00 00 00 00 .0 5 0 0 2 5 075 04.05 09 0005 5 025005050555 05 v.mwmwmwv.MWouquuounvmwmw1l1.qunvmw1.0.m"9.20:0:0 nomwnono.o,o.v.o nano‘lponrmwmw mumwauAe 22 2211111111110101000000 22221111 11100180000 000.;0000.00.00.00.000... 00.0.000_.0.00004 0 .0 0 0000000000000000000000000“00000000000000000000 00 00 00 00 O. 00 .0 00 00 00 00 00 00 00 .0 00 00 00 00 00 00 00 00 O0 00 O0 1 00 00 .0 0O 00 .0 00 00 00 00 00 0O 00 0. 00 00 00 O. 00 00 L 5 5 51 050 00 3 535 5 8 505 wwmwfiswmasmwwzzm aggmwmwwmge sawssoww%m7 7ws7e 2222211111111110100000000.11.1211111111100000000 00000000000000Q000000000 S .0.0..O.+.0000000 0 00 0 0000000000000000000000000800000000000000000000 0. 00 00 00 00 0. 90 O. 00 00 00 00 00 00 00 I. O. .0 00 00 ‘0. O. 00 00 00 00 MO. 00 00 0. .0 O0 .0 00 00 00 .0 00 00 00 00 00 0. O. .0 .0 3wwwahuu225 1858850270215289 80414804w60981145407 1 966 7008105756590738 67777898 01278351079 000000.00.00.0000001.0.00 0.....00000900000 0.. 5666665655776777777778777 66656666777777778877 00 00 00 00 00 0. 00 00 0. O0 00 00 00 00 .0 00 00 .0 00 00 00 00 00 .0 00 00 00 00 00 O. O. 00 00 0. 00 0. 00 0. 0. 00 00 0. O. 00 00 Cl 50032 5 580 51 4.9 2055 44 6 2694. 8 11 7 990.0.9“5&M%677 60.“79 720.4% 13 lwsnosgn—N m ml 88 6 0000000000000...000.0000; .0...0...0.00.000 0. 0 0555565655665665666677777 66.566656666677777 777 O. 00 00 00 00 00 .0 00 00 .0 .0 O. 00 O. 00 00 I. 00 0O 00 00 00 00 .0 00 00 0. O0 00 0O 00 00 O. 0. 00 0. 00 O. 0. O. 0. 00 00 0. I. 00 22057 7 02563020840 100 343 8 2553865 50 2 nu1‘1.nvn.EwA.M~mwmwavAvavAvnunv0.0.0.0.o.mwnvavv. 9~1.9. my ammunvnuq.nvnu mwmwnv.s “5 0.000000. 00.00.00.000000 0.00.0.L0.0000090 .0. 6656566666665667666677877 66.656666766677778 777 00 00 00 00 00 00 0. 0. 00 0. 00 00 00 00 00 0. 00 00 00 00 00 O0 00 .0 00 00 00 00 00 0. O. 00 O. 00 00 00 00 O0 00 00 0O 00 00 00 O. 00 O. 5 g 5 0 . 5 0 5 5 0 5 0 ammmam‘o. amnegmmmfilnokmm . 0 0 A 0 AL 0 A 0 A 0 A 0 A 0 A 0 A 0 A 0 A 0° c. I a Value Peroxid $0.: 0 0 0 O :6 months‘one month:6 month. 0°Q: 13 of But ter - 102 - 6 months: 10 days 0° c. : 72° F. Sodium Carbonate 0 0 Add% a Butter 10 days : 72° F. Desired}Buttorfat= THE INFLUENCE OF SODIUM CARBONATE, BECTCB AND SODIUM HYDROXIDE ON THE ACIDITY, pH AND PEROXIDE VALUE OF THE STORED BUTTER. o° c;_ 6 months TABLE XIV. Acidity ”Gavan.71.10%;01.1.4.005i _1§7_6 8_611~162612‘ w0Q00O 00.5%?wa 23804.5 8 93 531.98%0255 79 1782 7 58556737 9051869669 7966 65 000......00L... ..0....00.0.0.0 .0. 111111111111111 010100000000000 000 00 00 0 00 00 00 00 00 00 00 00 00 00 00 00 .0 .0 0. 0 00 00 00 00 00 00 00 00 00 00 00 00 00 00 93 38 9 66 2 9 84. 95 31 30 7 98 85 0,8 9 8 98 89 89 99 1.. 9 99 99 99 91 RN” 99 99 99 99 7 0 00 09 00 01 9 a 11.. 1.1 11 11 25 00 0. .0 01 .. .. 00 0. 0. .0 0. 00 00 00. 00 00 00 00 00 00 00 00 00 00 .0 00 00 00 .0 0. O. 00 0. 00 0. 0. 0.0 .0 00 00 .0 00 00 00 00 00 0. 00 00 '0 00 00 00 00 00 3 60 7124.44 05 056 54 6 85 9 16%710223 76 «mamlog llfiwmw 5a 50%. 00L000000000... 0.00.0000..1 0.. 566666777777777 6.600776777777777 666 .m 90 00 00 00 00 00 00 00 90 00 00 .0 O. 00 0. 00 0 .0 00 00 00 00 O. 00 00 00 00 O. 00 .0 1 O. 00 00 u 935m969982mW188 88 w&5088184464ufl4 700 4.59688 1.11. 30 6969189010270 2 000.000.00.000. .0....0...0.0.LH..0 566666666677777 666666666767777 666 .0 00 00 00 00 00 00 00 00 0' 00 00 00.00 00 “00 00 00 00 00 00 00 0000 00 00 00 00 00 00 "W00 00 0. C 5505 55 5 650 5055 055 005 780awwwmno2w1m%mnmp5mwmm8$187 1.57% am 332 210 0009998 .55 113001070 2 00000000000000. 003009000 00 111111111110000 11111111111110... .0 00 00 00 00 00 00 00 00 0. 00 I. 00 00 00 00 0. 00 00 00 00 00 I0 00 00 0. 00 00 00 00 00 00 00 5 5 0 55 50 0 05 50 5 2m2mwo 72 smom mmwwmw 7 mmmvo mm? 4 23211101003109 5 142 1990 3 4 000.0000. 0. 030....... ..0 1111111111100110 11.111011111110010 111 00.000005000000000‘00 00000000000000.0000 00000. 050005 0 5 05 5 555555000 55 636098w00~wwwmm2 62wm7w7373731 0 $72 9090808977977.7.Rw.6650 9016896786776 7 900 .0000. 0.000..00000000 000 0.000.000000000.000.0.0. 011000000000000 011 00 00 00 O. ,0. 00 00 00 00 .0 00 00 00 00 00 O. 00 00 00 00 00 0. 00 00 00 00 00 00 00 00 00 00 00 0O 00 5 5 0 5 w 5 5 0 5 0 5 2 1 1.. 0 2 1 1 0 0 9.. 0 0 0 . 0 . 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0.544 0.8 1.0 0.9 0.385 t 0. 500 8 0.575 3 8 8 I 0.05 b. 6 mgnths 0 C. Peroxide Value 0° C. : onths:0ne month 0° c. MAGNESIUM Acidity36 months 3 10 4. A. ago.=ua; Au 1.9.ounuzvn.7.7.5:1.Avaunu1.4. _v.1.q; 0.7. .5.9 amwlfi % 7234 2wm900170299283581mm 366w55muuw77gnuwm “bur.opon( cu 9.x.nov. 7.A.nugov.7.o.n.nov.nonvnoavnvnoavv.9ugg 0.10900090907.9010901I 1; 6.9 000000000000 000.000.000.0000000 .0 00L.0100 0 0. 000000000000 00000000000000100010 01101101101101 00 00 00 00 00 00 00 00 00 00 00 00 00 0.0 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 0O 00 00 00 00 00 00 00 00 00 .0 00 00 00 00 99 74. 4. 84. 4 4.9 80 62 79 99 9 59 a. 0.10 Mao“ a.9~ 5. ”WWW Mum" 0.0. mwmm R00. 4.0. 4. O..e m“ 1 92 11 13 32 23 20 10 11 11 1 00 00 .0 0 00 .0 00 00 0. 0. .0 0 0 0 0 00 00 00 00 00 00 00 00 00 00 00 00 00 0 00 00 0. 00 00 00 0. 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 0 0 00 00 .0 0. 85555 2 88 30555 61 06650 6 9 6 484.2 00022 5mg 65 07089wm00mfiawgo7550 5%7W99 Q2 89 MV. 0000000. 0.. 00.400000000000000. .00 080. 0 00 777777777777 676566667777‘77787778 666665nl0nl0777788 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 0 5264.807 2 8 2 45075856234. 7545M 70544. 64. 6 .0000000000 E 00.00.00.00000000000L 0.0.. 00 0 00 00 00 00 00 00 00 00 00 00 00 00 00 m0. 0 00 00 00 00 00 00 00 00 00 00 '0 00 00 00 00 00 00 00 m. 0. 00 00 00 00 00 00 00 00 00 00 00 00 00 8 0555 0 050%51%ww.505 5005 55505 585ww055m50m 50 v.9uo. 1; ago. 0 041;». v.nu1. 7.7. n. R; canon. 000000000000Q .0000000000000000000 00004004000 00 110110110000 11111111111111100010 11111111111111 0 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 0O 00 00 00 00 00 00 00 00 00 00 00 55 555 5555 0005 505 5 000 5 55 5 5 0 5 335220118977 Rwsnv. 73 53 no 328777 697587 66 6511_ 0.000.000.0L 000.000.0000 0* 0. .0 000000 111111110000 11111111111111110000 111111A11111111. 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 0O 00 00 00 0.0 00 00 00 0 00 00 00 00 00 00 00 00 00 00 55005 500 5 00055555 55 5 55 50 555 50 5 nonrax “omw nonuO MW? mwnumwz «000009. 7.7. .6mwncnamw 001. 909.7. .U.1Mwmw mumm .onw“ 997 86685664. 02759056 65623212 111091689 7&0“. 000000.. 0000000000.; 00 00.0.0000... 0000000000000000 1000011000100000000000 1.111010000000000. 00 00 00 00 00 00 00 00 00 00‘ 00 00 .0 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 .0 00 00 00 00 00 00 0. 00 00 00 00 00 00 00 A 5 0 5 5 5 0 5 5 0 5 1. 1. n. MW “4 1. 1‘ 0. MW “w 1. 1. n. m“ 0 0 0 0 0 0 . 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 CA - 104‘- QUALITY or BUTTER. THE INFLUENCE OF SODIUM CARBONATE AND RECTO ON 'IHE KEEPING TABLE XVI. After 10 1'? Fresh acidity: Score 8 Criticism Desired: at 72° F.:1fter 6 mo. at 00 C. days 8-Séore 8 Criticismj Criticism Score 8 8 SN 00 0.30 8 00 0.30 8 00 SN 00 9.50 3 SN : 9 oc : 9 : 9 mWw.p. .30 8 SN 00 ,50 8 SN 8 0. 0.: N N S quumW mm... 999 888 N quumw :0... 888 0... O. mwmwww :0... 0008 05058 09 8&8 .0: .I 0.05 mm... qu.n. :0... .3. 968 0"... m...mw mwnwmw O O 99 88 0.0... mmeu. 6...: 055 572 989 688 0.00 mewmw 00 as... 888 c 00. :0: ommm onw9 :9... mwmww. 000000 2 05 1.mw7 .0 999 888 0.25 nvmwu. 00:: 00 : 89. : 88.7 2 87.7 mwqu.7 88 OC mwmu.u .amw PH MWMwa :6... 0 0 .5 88 00.... 0.15 5*? SN c§N N 8 89.25 8 8 88.83 8 8 89.67 8 mum».u 0...: 0 «wo.mw O. O 990 889 0.05 SN SN 3 88.75 3 8 89.20 8 8 89,67 8 SN N 00 Key to Flavor Criticisms: r «m .3 mm. mum 68.1“ mm... «Em - Tallowy or oxidized I I M Fishy - Keely .50-! 77 .- t 1 a. .0 pl Or 0 v no 7.. - 105 - m INFLUENCE 03 SODIUII HIIBOXIDI AND WANMTE C.A.S. 0N m mane gum or 30mm. IKBLI XVII. tAfter 10 a at 7 I. ahfter 6 no. at 05 C. Ojiranh Dbnirod8 iticioa Score : iticicn idit 8 Score 3 8 Score 8 Criticism W m n I fill! lmm mrfflr will mmfllm WK mm mm mflfi lmmmmrmr mm Jflmomw m0 .wmwwwmfl wmowwmwomwmmwwo ”WDWwwwmwwamas uflflww aw wwwawe « t m T 2 IA! 5! W! m I u o WflW9rWflNETfiflflTfllomm mmflfim TIWTIH “7.80083333333833303338839983300.0833 ...mmm.mm77...........m.m.mmm.. cu» ”mammaamaewawamm .mwmwommmmma mm 1 l n T! 2 I! flfllffllrfllfifllffifl Rm” maimullfl an mmmmmummmmsmm- WW77uummmwumm- augmm.mmumw.mau anamomamanawm mm a w m w M a w m w m m m m m m m m m m % ‘- Dufinitc nautralizcr SN - Slight neutralizer Icy to Flavor Criticism: I - Ihllouy or oxidised -rnm -’loa1y OC-QQaan T P M - 106 - THE INFLUENCE OF CALCIUM LIME AND MAGNESIUM LIME ON THE mmmewnmrwnmmn TABLE XVII I. 8After 10 days at 72° F. 8After 6 mo. at ouéfi. Fresh y: Score 8 Criticismf—8 Score Desired: acidit -.—‘ : Eboro 8 Ciiticiéfiw CriticismI mmm nun “HUN :39... 00 50 O. .0 O. .. Mm; M a... TT MMWHTMN” finumnumlfl .NmeNWWNNmmFJNNNF .0....:....:.O:..3.08.0.0: wmwmmmmwwwwmwwmm 00.10.000.000... 9987988 99878997 8888888 88888888 0.0.9.::OO:::.C::OO::OO ran.“ muuummurmmurTmrr _NWNWNNNNfiNwNNNNmN 00:...OOOOO:OO:..::0.3.... mmmmmmwwm wmwmmw .001000000000.00 8998799889938997 8888888888888888 O... O. :0. 00...... .08.. I. O. .0 O. M u “MM T T NNHNJN3m$JNNWNmN$N ..::.......0.0..::CO:‘O... w mummmmwwmmm mm a..mmammam.&amma 8m%8889888 88998 O...:....:..:..OO..OOOCOO:: w m w m 0 0 0 0 0 0 0 0 mwm 00 888 :0... Our. 0 m .1 L muum .1 8 80000: 35 00. v.7. 88 mm wwu 00.... man 000 999 888 .0 z .. : 0.25 C o mrrfinr mm» 88 74.4. 637 883 U. C. : 0.15 mg. 888 00 .000 Tm NNMW 000000 www .00 888 8.... m N mwm C. .. g 405 359. 888 0.10 m m NPR mmm 888 000006 1N mmn a 888 0"... NH ........:.. 75 $55 67 77 .0.... 879888 888888 :..::.... NH MM N unmswm 8......O... 40740 80630 COO... 989888 888888 5 0 0 0 O O 0 0 a d r2 0 mi u ziu d mlr i sat x iru 0 ate fiwnmw inc r t W Ctho Y r@1 1M1 mnfdmuw hsmm FM F...... mflnmrru y B 1\l\‘ ‘ v .l‘!‘1- I? l \ .J‘Wndlll‘ii‘illll 1‘ {[1}. L ‘1 1| 1‘ 11:! 4‘11 . xxu ‘6‘AVIA‘ flu I‘d-i ‘19-. ‘ ‘ ‘ 74 ‘ 4 1.4 ....)L. . (1.. .x .1 " .6 \ IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIllMillW)llmlWI!IIIWIHIJILINHULHIMIml)l 1293 031