328 



THE BOOK OF CHEESE 



centrifugal force, this fat is quickly brought to the surface. 

 By using a known quantity of milk and having a scale 

 graduated in percentage of the amount of milk, the 

 percentage of fat can be determined. Fig. 69 shows 

 the necessary equipment. 



There are three kinds of bottles employed in making 

 the test, one with a very large neck which is used when 

 testing materials high in fat-content such as cream, 



FIG. 69. Apparatus necessary to test milk and whey for fat and 

 total solids. 



butter and cheese. This is generally called a cream- 

 test bottle. It is graduated from to 50 per cent. 

 When testing materials with a small amount of fat 

 such as whey, skim-milk and buttermilk, a test bottle 

 with two necks is used, one with a small bore for the fat 

 and the other neck with a larger bore to add the milk, 

 acid, water. It is graduated from to 0.5 of 1 per cent. 

 There is a third bottle between the other two to test 



