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The Hydrogen-Ion Concentration of Creamery Waters and their Relationship to Washing Butter^*

University of Idaho Agricultural Experiment Station, Moscow

ABSTRACT

The reaction (pH) of a number of creamery water supplies in Idaho and Washington have been made at their respective creameries by colorimetric methods. As a considerable proportion of these waters were found to be alkaline in reaction, one such supply was employed to determine the effect of an alkaline water, when used for washing butter.

The first wash water, after washing the butter, was found to have a reaction between that of the water and cream while the second wash water retained the reaction of the original water. On determining the reaction of the serum of the butter, only slight changes were found; therefore, it was concluded that the changes in the reaction of the second wash water were largely a surface effect on the butter.

The nitrogen (protein) removed from butter in the grain by wash waters at various reactions was determined and found to be slightly greater in the alkaline wash waters as compared with those which had been acidified. After extraneous buttermilk was removed, which affected the reaction of the first wash water, the evidence of dissolved protein in the alkaline wash water was more marked.

The effect of alkaline water on the texture of the butter by possibly liberating more free fat in the butter was anticipated, but further experiments are necessary to establish the theory.

^* Published, with the approval .of the Director as Research Paper No. 130 of the Idaho Agricultural Experiment Station.