66 DAIRY LABORATORY GUIDE 



EXERCISE 10 



TESTING CHEESE 



Object: To determine the butter-fat content of cheese 

 by the Babcock method. 



Apparatus: Samples of Cheddar, Cream, Club, and 

 Swiss cheese; four 50% cream test bottles; and testing outfit. 



Steps: 1. Prepare the samples of cheese by pulver- 

 izing very fine with a knife. 



2. Balance the bottles on the scales; then weigh into 

 each 4^ grams of the prepared sample. 



3. Add gradually to each bottle about 10 c. c. of hot 

 water and shake in the meantime until all of the curd is 

 thoroughly dissolved. To hasten disintegration, add a few 

 c. c. of sulfuric acid. 



4. After the curd is thoroughly disintegrated, add about 

 10 c. c. of acid to each sample to digest the curd; then com- 

 plete the test as with cream. 



Rule 1 . In order to obtain the correct percentage of but- 

 ter-fat, increase the reading by whatever factor the sample is 

 of 18 grams. 



Rule 2. Multiply the reading by 18 and divide by the 

 number of grams in the sample tested. 



Data: 



Application: 1. Why is it necessary to pulverize the 

 cheese well when preparing the sample? 



2. Why is it well to disintegrate the curd with hot water 

 before adding the acid? 



