BabcocJc Test for other Milk Products. 89 



these bottles, and the tests invariably come too low, more 

 so than with the regular Babcock bottles or the double - 

 necked skim milk bottles, for reasons that are readily 

 seen. 



101. Buttermilk and whey. The testing of buttermilk or 

 whey by the Babcock test offers no special difficulties, and 

 what has been said in regard to tests of separator skim 

 milk is equally true in case of these by-products, Whey 

 contains only a small quantity of solids not fat, viz., less 

 than 7 per cent. (27), and the mixing with acid and the 

 solution of the whey solids therein is therefore readily 

 accomplished; the acid solution is of alight reddish color, 

 turning black but very slowly. 



102. Cheese. Cheese can be easily tested by the Bab- 

 cock test if a small scale (fig. 33) is at hand for weighing 

 the sample; the results obtained will furnish accurate 

 information as to the amount of fat in the cheese, provided 

 good judgment and exactness are used in sampling and 

 weighing the cheese. The following method of sampling 

 cheese is recommended: * 



u Where the cheese can be cut, a narrow wedge reach- 

 ing from the edge to the center of the cheese will more 

 nearly represent the average composition of the cheese 

 than any other sample. This may be cut quite fine, with 

 care to avoid evaporation of water, and the portion for 

 analysis taken from the mixed mass. When the sample 

 is taken with a cheese trier, a plug taken perpendicular 

 to the surface, one-third of the distance from the edge to 

 the center of the cheese, will more nearly represent the 

 average composition than any other. The plug should 



i U. S. Dept. of Agriculture, Chemical Division, bull. No. 46, p. 37. 



