MAY, 1909 CIRCULAR No. 7 



CORNELL UNIVERSITY 



AGRICULTURAL EXPERIMENT STATION OF 



THE COLLEGE OF AGRICULTURE 

 Department of Dairy Industry 



AN APPARATUS FOR MEASURING ACIDITY IN CHEESE- 

 MAKING AND BUTTER-MAKING 



C. A. PUBLOW 



One of the most important factors in the manufacture of cheese and 

 butter is the control of acidity at all times. During the last few years 

 this fact has been much appreciated, with the result that several persons 

 have attempted to devise practical tests to be used for measuring the 

 acid. Among these we mention Mann's, Farrington"s and Marshall's. 



In the test herein described it is believed that most of the defects in 

 other tests have been eliminated and by the addition of new features that 

 it is the most simple, durable and accurate apparatus yet devised for the 

 use of cheese-makers and butter-makers in testing for acidity. 



THE ACIDIMETER 



The apparatus consists of 



1. A plain five-pint bottle with an opening in the bottom through 



which a brass pipe is connected in such a manner as to prevent 

 leakage. 



2. A small two-ounce wash-bottle, fastened to the neck of the large 



bottle by a copper-band, and connected with rubber-corks and 

 glass-tubing. 



3. A plain 10 c. c. burette graduated in tenths, and a simple wire 



burette-holder. 



4. A straight, non-bulbous, nine-gram pipette, which is easily cleaned. 



5. A simple rubber-stoppered dropper-bottle. 



6. A plain white cup and a stirring-rod. 



7. A small bottle containing 50 c. c. of a solution of caustic soda, 



which, when added to 2250 c. c. of water, makes 2300 c. c. of 

 a i/io normal alkaline solution. The large bottle is marked to 

 show the level of 2300 c. c. in order to save measuring with a 

 graduate each time. 



8. A small bottle of phenolphthalein, to be used as an indicator. 



[539] 



