CHAPTER VI 

 THE ANALYSIS OF CHEESE 



Estimation of Water, Ash, and Salt Place 2 or 

 3 grammes of cheese cut into small pieces in a small 

 flat-bottomed basin, and keep in the water-oven for six 

 hours ; the drying proceeds better if the basin is 

 inclined so that the fat runs off the drying cheese ; 

 weight and return to the water-oven, and weigh 

 again at intervals of one hour till the loss is less 

 than one milligramme per hour ; the loss may be 

 taken as water. 



Pour off as much fat as possible, and macerate the 

 residue in hot amyl alcohol ; pour off the amyl alcohol 

 as completely as possible, and ignite the residue as in 

 determining the ash of milk (p. 12) ; to determine the 

 salt make a determination of chlorine as on p. 14 ; each 



cubic centimetre of silver nitrate is equal to 0.00585 



grammes salt. 



Estimation of Fat. Weigh about 2 grammes of 

 cheese, cut into small pieces, and transfer to a Stokes 

 tube, add 8 c.c. of water, and heat gently till the cheese 

 is softened and disintegrated ; then add 10 c.c. of 

 hydrochloric acid, and treat as in the Werner- Schmid 

 method (p. 29). 



Estimation of Total Nitrogen. Weigh about i 

 gramme of cheese and treat by the Kjeldahl method 



(P- 35). 

 Estimation of Products of Ripening. Weigh 



10 grammes of cheese, place in a small mortar, and 

 add 25 c.c. of boiling water ; with a pestle grind up the 

 cheese and water, and pour off the solution through a 

 filter, collecting the filtrate in a 250 c.c. flask ; repeat 

 the treatment with 25 c.c. of boiling water till nine 



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