7 8 MILK PRODUCTS. 



This multiplied by 6.38 gives casein. 



The fat may be estimated by the centrifugal method, 

 as follows : 



About 5 grams of the mixed cheese are weighed 

 and transferred to the bottle, the last portions being 

 washed in with the aid of water. A few drops of am- 

 monium hydroxid are added, and sufficient water t o 

 make the liquid about 15 c. c. The liquid is warmed 

 with occasional shaking, until the cheese is well disin- 

 tegrated, and then treated as a sample of milk. The 

 percentage of fat is found by multiplying the percent- 

 age reading by 15.45 an d dividing by the number of 

 grams of cheese taken for analysis. 



Chrome yellow has been found in the rind of cheese. 

 It may be detected by ashing the same in a porcelain 

 crucible, assisting the burning of the carbon by a 

 little nitric acid, and applying the usual tests for lead 

 and chromium. 



Cheese contains small amounts of milk sugar, lactic 

 and other organic acids. 



ANALYSES OF VARIOUS CHEESES. 



Proteids Fat Salts Water 



Cheshire. . . 36.1 25.5 4.8 30.4 



Gruyere . . . 35.1 28.0 4.8 32.0 



Roquefort . . 32.9 32.3 4.4 26.5 



Cheddar . . 28.4 31.1 4.5 56.0 



Camembert . . 18.9 21.0 4.7 51.9 



Skim Milk . . 45.0 5.9 5.2 43.8 



