298 METHODS OF ANALYSIS 



62 Babcock Method. — Tentative. 



Weigh about 6 grams of the cheese in a tared dish. Add 10 cc. of boiling water and 

 stir with a rod until the cheese softens and an even emulsion is formed, preferably 

 adding a few drops of strong ammonium hydroxid, and keep the beaker in hot water 

 until the emulsion is nearly completed and the mass free from lumps. If the sample 

 is a whole milk cheese, employ a Babcock cream bottle. After cooling, transfer the 

 contents of the beaker to the test bottle by adding to the beaker about half of the 

 17.6 cc. of sulphuric acid usually employed in this test, stirring with a rod, and 

 pouring carefully into the bottle, using the remainder of the acid in 2 portions for 

 washing out the beaker. Then proceed as directed in 15. Multiply the fat reading 

 by 18 and divide by the weight of the sample taken to obtain the per cent of fat. 



BIBLIOGRAPHY. 



1 Browne. Handbook of Sugar Analysis. 1912, p. 252. 



2 Z. Nahr. Genussm., 1905, 9: 531. 



3 Farrington and WoU. Testing Milk and Its Products. 23rd ed., 1916. 



*Van Slyke. Modern Methods of Testing Milk and Milk Products. Rev. ed.. 

 1907. 



sChem.. Ztg., 1908, 32:617. 



