CONTENTS xxi 



CHAPTER XXI 

 Cheese 



PAG» 



197. Estimation of Water ..... 207 



198. Estimation of Fat . . . . . 208 



Nitrogenous Substances. 



199. Determination of Total Nitrogen 



200. Determination of Total Soluble Nitrogenous Com 



pounds ..... 



201. Determination of Soluble Protein Nitrogen 



202. Determination of Ammoniacal Nitrogen 



203. Determination of Nitrogen in form of Amides 



204. Determination of Casein 



205. Determination of Ash 



206. Estimation of Sodium Chloride . 



207. Detection of Phosphoric Acid in Ash Constituents 



209 



209 

 209 

 209 

 210 

 210 

 211 

 211 

 211 



Rennet. 



208. Determination of Rennet Strength . . . 212 



SECTION VI.— EXAMINATION OF WATERS 

 AND SOAP 



CHAPTER XXII 

 Analysis of Water 



Preliminary Examination. 



209. Suspended Matter— Colour — Taste and Smell . .214 



Total Dissolved Solids. 



210. Estimation of Dissolved Solids .... 215 



Organic Matter. 



211. Estimation of Organic Matter— Reagents . . 216 



212. Estimation of Ammonia ..... 217 



213. InterpretationofResults from the Ammonia Estimations 220 



214. Oxygen Absorbed, or "Moist Combustion" . .221 



215. Absorption of Oxygen ..... 222 



