CHAPTER XXVIII 



Methods of Testing Used in Cheese-Making 



It is our purpose in this chapter to give, for the 

 most part, only an outline of the methods of testing* 

 used in connection with cheese-making, since the full 

 details would occupy too much space. The methods 

 to be considered cover the following substances: 



1. Fat in (i) milk, (2) whey, (3) curd, and (4) 

 cheese. 



2. Acidity in (i) milk, (2) whey, (3) curd, and 

 (4) cheese. 



3. Strength of rennet-extracts. 



4. Dirt and ferments in milk. 



5. Specific gravity. 



6. Hot-iron test. 



7. Casein in milk. 



THE BABCOCK TEST FOR FAT 



This is a method for determining the amount of 

 fat in milk and its products. The test is based ( I ) on 

 the action of strong sulphuric acid upon the solids 

 of milk other than fat, by which the milk-fat is 

 released from the restraining influence of other com- 

 pounds and so is free to collect in one separate mass, 

 and (2) on the use of centrifugal force, which is em- 

 ployed to complete separation of the fat. The Bab- 



*For a full description of all the details of most of these methods, see 

 "Modern Methods of Testing Milk and Milk Products," published by the 

 Orange Judd Company. 



