CHAPTER XXVIII 



Methods of Testing Used in Cheese-Making 



It is our purpose in this chapter to give, for the 

 most part, only an outHne of the methods of testing* 

 used in connection with cheese-making, since the full 

 details would occupy too much space. The methods 

 to be considered cover the following substances : 



1. Fat in (i) milk, (2) whey, (3) curd, and (4) 

 cheese. 



2. Acidity in (i) milk, (2) whey, (3) curd, and 

 (4) cheese. 



3. Strength of rennet-extracts. 



4. Dirt and ferments in milk. 



5. Specific gravity. 



6. Hot-iron test. 



7. Casein in milk. 



THE BABCOCK TEST FOR FAT 



This is a method for determining the amount of 

 fat in milk and its products. The test is based (i) on 

 the action of strong sulphuric acid upon the solids 

 of milk other than fat, by which the milk-fat is 

 released from the restraining influence of other com- 

 pounds and so is free to collect in one separate mass, 

 and (2) on the use of centrifugal force, which is em- 

 ployed to complete separation of the fat. The Bab- 



*For a full description of all the details of most of these methods, see 

 "Modem Methods of Testing Milk and Milk Products," published by the 

 Orange Judd Company. 



423 



