96 Testing Milk and Its Products. 



About 15 cc. of warm water is added to the cheese in 

 the test bottle, and this is shaken occasionally until the 

 cheese softens and forms a creamy emulsion with the 

 water. A few cc. of acid will aid in this mixing and 

 disintegration, the process being hastened by placing 

 the bottles in tepid water. When all lumps of cheese 

 have disappeared in the liquid, the full amount of acid 

 is added, and the test completed in the ordinary man- 

 ner. 



The per cent, of fat in the cheese is obtained by mul- 

 tiplying the reading of the fat column by 18 and divid- 

 ing the product by the weight of cheese. The weighing 

 of the cheese and the reading of the fat must be done 

 with great care, since any error introduced is more than 

 trebled in calculating the per cent, of fat in the cheese. 



106. Condensed milk. The per cent, of fat in un- 

 sweetened condensed milk can be obtained by weighing 

 about 8 grams into a test bottle and proceeding in ex- 

 actly the same way as given under testing of cheese. 

 It is not necessary to warm the condensed milk in the 

 test bottles, since the solution of this in water is readily 

 effected. Enough water should be added to make the 

 total volume of liquid in the bottles 15 to 18 cc. 



If a scale is not available for weighing the sample, 

 fairly accurate results may be obtained by diluting the 

 condensed milk with water (1:3), and completing the 

 test in the ordinary manner. When this is done, the 

 results must be corrected" for the dilution which the 

 sample received. 



107: Sweetened condensed milk. The testing of 

 sweetened condensed milk presents peculiar difficulties, 



