DAIRYING 143 



fortunately possess, to estimate by the senses 

 of taste and smell, the various degrees of 

 acidity in milk, whey and curd, upon which 

 the ultimate character of the product so much 

 depends. 



The acidimeter possesses the special ad- 

 vantage that the acidities as determined by 

 it can be daily recorded as figures for future 

 reference. By this means the maker is 

 enabled to see the degrees of acidity he had 

 attained in certain cheeses, which, when sold, 

 were considered " too sweet," a too acid," or 

 "just right," as the case may be, and act 

 accordingly. The buttermaker also can 

 ascertain to what degree of ripeness the cream 

 should arrive before churning and thus be 

 certain of a more uniform product. The prin- 

 ciple of the acidimeter is that if an alkali and 

 an acid are brought together they neutralise 

 each other, or, in other words, they combine to 

 form a salt. In this case the acid is lactic acid, 

 and the alkali, caustic soda of a certain strength. 

 To show when the exact point of neutralisa- 



