222 Testing Milk and Its Products. 



alkali solution used deducted from the results obtained 

 with the samples analyzed. The number of cubic centi- 

 meters of barium-hydrate solution used is increased by 

 one-tenth, and the so-called Reichert number thus obtained. 

 The Eeichert number for pure butter fat will ordinar- 

 ily come above 24 cc. ; butter fat from stripper cows will 

 have a low Reichert number. Pure olemargarine will have 

 a Eeichert number of 1-2 cc. ; and mixtures of artificial 

 and natural butters will give intermediate numbers. 



274. Renovated or process butter. For detection and 

 examination of renovated or ' 'process' ' butter, see Coch- 

 ran Journ. Frankl. Inst., 1899, p. 94; Analyst, 1899, p. 88. 



D. CHEESE. 

 For method of sampling, see p. 89. 



275. a. Water. Five grams of cheese cut into very 

 thin slices are weighed into a small porcelain dish filled 

 about one-third full with freshly-ignited stringy asbestos; 

 the dish is placed in a water oven and heated for ten 

 hours. The loss in weight is taken to represent water. 



276. b. Fat. About 5 grams of cheese are ground 

 finely in a small porcelain mortar with about twice its 

 weight of anhydrous copper sulfate, until the mixture is 

 of a uniform light blue color and the cheese evenly dis- 

 tributed throughout the mass. The mixture is transferred 

 to a glass tube of the kind used in butter analysis (263), 

 only a larger size; a little copper sulfate is placed at the 

 bottom of the tube, then the mixture containing the 

 cheese, and on top of it a little extracted absorbent cotton 

 or ignited, stringy asbestos; the tube is placed in an 

 extraction apparatus and extracted with anhydrous ether 



