TESTING BUTTER AND CHEESE FOR FAT III 



from a package of butter without special preparation 

 provided the total amount used for evaporation is as 

 large as 50 grams. 



WEIGHING SAMPLE AND AMOUNT USEI? 



Weighing should be made only on an accurate scale 

 or balance sensitive to 0.025 gram. The vessel in which 

 the butter is weighed must be clean and dry before 

 use. If samples as large as 50 grams are used, scales 

 sensitive to o.i gram answer. 



The amount of sample used may, for convenience, be 

 10 grams or some multiple of this. The larger the 

 amount of samples used, the greater must be the care 

 in making evaporation complete. 



For careful work in determining water in butter, 

 weighing should be done in a suitable room especially 

 fitted for the purpose; this room should be kept free 

 from dampness and dust. The scale or balance should 

 be protected from dampness, dust and, especially 

 when weighing, from drafts of air, which can easily be 

 done by placing it in a tightly-made box or case of 

 convenient size provided with a door in front, which 

 is kept closed when the scale is not being used. This 

 box can be set on a firm table or fastened securely to 

 the wall at a convenient height, care being taken to 

 have the scale exactly level. Additional protection 

 from dampness is afforded by placing in this box near 

 the scale a teacup quarter full of strong sulphuric acid 

 or dry, fused calcium chloride; these substances ab- 

 sorb atmospheric moisture and must be replaced from 

 time to time with fresh material. 



