TESTING BUTTER AND CHEESE FOR FAT 



105 



purified fat that is obtained. In brief outline the 

 method is as follows : The salt and part of the curd 

 are first removed from the butter with hot water; 

 the remaining curd is dissolved in dilute sulphuric 

 acid, the acid solution is removed from the fat and the 

 latter weighed. 



Apparatus required : ( i ) Babcock centrifuge with 

 special sockets providing openings 

 in side (Fig. 36). (2) A special 

 separatory funnel (Fig. 36a). 

 (3) A balance sensitive to o.oi 

 gram (a torsion balance in good 

 condition, such as is used in mois- 

 ture tests, will answer). (4) An 

 accurate set of metric weights. 

 (5) A 10 cc. graduated glass cy- 

 linder. (6) A 100 cc. glass beaker. 

 Operation of test. The opera- 

 tions required to perform the 

 details of the test are as follows : 

 (i) Weighing sample, (2) trans- 

 \ / A f err * n weighed sample to separa- 

 te -f^A/C^. / 1 tory funnel, (3) whirling, (4) 

 removal of water, (5) dissolving 

 of curd, (6) separation of fat 

 from acid solution, (7) determina- 

 tion of percentage of fat, (8) 

 cleaning funnels. 



SEPARATORY FUNNEL * . . 



WITH CAPILLARY STEM (i) Weighing sample. Count- 

 erpoise the small beaker on the 

 balance and carefully weigh 20 grams from the sample 

 prepared as already described (p. 101). 



