THE ANALYSIS OF CHEESE 8 



Another method, particularly applicable to cream 

 cheese, is to deduce the composition of the cream 

 (or milk) used for the preparation of the sample, as 

 follows : 



Divide the proteins by 0.3, which will give the 

 equivalent of solids not fat. 



Divide the solids not fat thus calculated by 0.104, 

 which yields the equivalent of water in the original 

 cream (or milk). 



The sum of the water, the solids not fat, and the fat, 

 represents the original cream, and the fat and solids 

 not fat are calculated as percentages. To allow for 

 loss, add on 0.25 per cent, to the percentage of the 

 fat thus deduced. 



An example will make this point clearer. A cream 

 cheese contains 4.1 per cent, of proteins, and 49.5 per 

 cent, of fat. 



4.1 -f 0.3 = 13.7 solids not fat. 

 I 3-7 -r 0.104 = 132.7 water. 



49.5 fat found. 



Total .. 195.9 



Percentage of solids not fat 13.7 x =7.0 



195-9 



Percentage of fat = 49.5 X . = 25.3 + 0.25 = 25.5 



_/-' * ./ 



The quality of the cheese is then judged by the 

 quality of the milk or cream used for its preparation. 



The detection of " margarine-cheese " is accomplished 

 by the examination of the fat ; practically the same 

 standards as for butter may be used ; it must be 

 remembered, however, that during the ripening the fat 

 is slightly attacked, and the percentage of volatile acids 

 may be somewhat lowered by this cause. 



Preservatives need not be looked for in cheese. 



Application of Analysis to Cheese-making. 

 Estimation of the curd by Lindens Method. Estimate 



