36 



DAIRY LABORATORY GUIDE 



EXERCISE 14 



DETERMINATION OF MOISTURE IN DAIRY PRODUCTS 



Object: To determine the percentage of moisture in 

 dairy products. 



Apparatus : Samples to be tested, torsion balance, beaker 

 and flame. 



Steps : 1 . Transfer a sample of butter to a beaker ; then 

 heat gently by setting the beaker into a waterbath until the 

 butter softens to the consistency of cream. 



2. Balance the cup on the scales and weigh out 10 grams 

 of the sample. 



3. Heat gently over the flame until all of the moisture is 



removed; then reweigh and re- 

 cord the percentage of moisture. 



4. Precaution is neces- 

 sary not to heat too rapidly 

 nor overheat, as the volatile 

 fats may escape. Stop heating 

 when the casein film of small 

 bubbles over the butter rises 

 well up in the cup and just 

 before the brown color appears 



I in the butter. 



5. To avoid overheating, 

 I it is well to temper the heat 

 | by placing the sample in a 

 | steam oven, in a bath, or by 



placing an asbestos mat be- 

 tween the flame and the con- 

 Fig. 4. Ames moisture test. 



