338 STATE BOARD OP AGRICULTURE. 



METHOD OF TESTING SKIM-MILK, BUTTERMILK AND WHEY. 



In testing: skim-milk, buttermilk and whey, the double necked bottle 

 previously described is used. With skim-milk and buttermilk the test 

 is carried out exactly as for whole milk, the same quantity of the product 

 being used and the same amount of acid. With whey, the same sized 

 sample is used but only half as much acid. The test is then carried out 

 as for whole milk. 



METHOD OF TESTING CHEESE, 

 Sampling. — 



A fair sample of the cheese must first be secured. This can be obtained 

 by either of the following methods:— 



1. Procure a narrow wedge shaped segment extending from the outer 

 edge to the center of the cheese. Cut this into very fine pieces by passing 

 it through a meat grinder or using a cheese knife. 



2. Secure three plugs from the cheese with a tryer, one at the center, 

 one about an inch from the outer edge and one at a point about half 

 way between the other two. Cut these into very fine pieces as previously 

 described and mix thoroughly. 



Testing. — 



Nine grams of the well mixed sample is weighed into a cream test 

 bottle. To this is added 15 cc. of hot water and the mixture is agitated 

 until the cheese is disintegrated. If solution proceeds slowly it can be 

 hastened by the addition of a few cubic centimeters of acid. When no 

 more lumps can be seen in the liquid, 17.5 cc. of acid is added and the 

 test is then carried on in the usual v,aj. 



The fat column is read as in the cream test and the result is multiplied 

 by two as only a half sample is taken. 



DEFECTS IN THE FAT COLUMN, 



The following are the defects in the fat column most commonly met 

 with in running a test : — 



1. Black particles below, through or above the fat column or a darkened 

 appearance of the whole mass. This is due to one or more of the follow- 

 ing causes: — ■ 



(a). Too strong acid. 



(b). Too much acid. 



(c). Too high temperature of milk or acid. 



(d). Allowing milk and acid to stand too long in test bottle before 



mixing, 

 (e). Allowing acid to drop through milk when poured into the 



test bottle. ' 

 (f). Interrupting the mixing of acid and milk after beginning and 



before completion. 



2. White particles below, through or above the fat column or a cloudy 



