TESTING 



333 



near the center, another near the outside and the third 

 between the first two. The plugs should be put into 

 glass-stoppered bottles to prevent the evaporation of 

 moisture. These plugs are then chopped up very fine. 

 It is of course impossible to measure the cheese as with 

 milk and whey, but it is weighed (Fig. 70). If the cheese 

 is soft it can be stirred with a spatula until well mixed. 

 A soft cheese usually sticks to the neck of the test bottle. 



FIG. 70. Apparatus necessary to test cheese for fat. 



After being weighed, it can be dissolved in a little sodium 

 hydroxide and poured into the bottle. Different amounts 

 may be used, commonly 4i or 6 grams, but 6 grams is to be 

 preferred. This is placed in the Babcock cream bottle since 

 there will usually be more fat than can be read in a milk 

 bottle. After the material has been placed in the test 

 bottle, about two-thirds of an acid-measure of warm 

 water is added to assist in dissolving the cheese. 



The acid is added the same as with the milk. If all 



