TESTING BUTTER AND CHEESE FOR FAT ICX) 



BABCOCK TEST FOR CHEESE 



From the sample prepared in the manner described 

 in the preceding section, weigh a Q-gram sample into 

 a cream-testing bottle or a 4.5-gram sample into an 

 ordinary milk-testing bottle. 



In the case of well-ripened, softened cheeses of the 

 hard varieties and in the case of all soft varieties, the 

 following method is appplicable: Add about 15 cc. of 

 hot water to the test-bottle and agitate until the cheese 

 is disintegrated ; this can be hastened by adding a few 

 cubic centimeters of sulphuric acid and keeping the 

 bottle in warm water. When no more lumps are seen 

 in the mixture, add 17.5 cc. of sulphuric acid. The 

 test is then completed in the usual way, making cor- 

 rection in reading when necessary (p. 88). 



In cheese-curd and unripened hard cheese, the fore- 

 going method requires too much time to dissolve the 

 curd, and for such cases Sammis finds the following 

 method to work rapidly and satisfactorily: To the 

 weighed Q-gram sample of cheese in a cream-testing 

 bottle add 10 cc. of water at 125 to 135 F. and then 

 at once add sulphuric acid at first in small portions of 

 about i cc. each, agitating vigorously after each addi- 

 tion. The addition of acid is continued until 17.6 cc. 

 has been used. Loss by spurting is avoided by adding 

 the acid in small portions at first. By the time all the 

 acid has been added, a final vigorous agitation reduces 

 the larger lumps to fine grains which quickly dissolve 

 in the strong acid without the necessity of additional 

 heating. 



