XIV METHODS OF ANALYSIS. 



XVIII. Methods for the analysis of dairy products Continued. Page. 



Condensed milk Continued. 



4. Proteids 123 



5. Lactose 123 



6. Sucrose 123 



7. Fat or ether extract. (See also Appendix) 123 



Butter and its substitutes 123 



1. Preparation of sample 123 



2. Moisture 124 



3. Casein, ash, and chlorin 124 



4. Ether extract 124 



(a) Indirect method 124 



(b) Direct method 124 



5. Salt - 124 



6. Examination of fat 124 



(a) Preparation of sample 124 



(b) Method of examination of butter fat 125 



7. Qualitative tests of butter 125 



(a) Microscopic examination 125 



(b) Special tests for renovated (process) butter and oleo 125 



(c) Detection of boric acid 125 



(d) Detection of annatto and saffron 125 



Cheese 126 



1. Selection and preparation of sample 126 



2. Moisture 127 



3. Ash 127 



4. Nitrogen 127 



5. Fat ' 127 



(a) Gravimetric method 127 



(b) Babcock centrifugal method 127 



6. Acidity 128 



7. Separation of fat for examination 128 



(a) Method I (alkaline extraction) 128 



(b) Method II (acid extraction) : 128 



8. Examination of the fat 128 



XIX. Methods for the analysis of edible fats and oils 129 



1. Preparation of sample 129 



2. Specific gravity 129 



(a) Determination at 15.5 C 129 



(b) Determination at 100 C 130 



3. Index of refraction 131 



(a) General discussion 131 



(b) Abbe's refractometer 132 



(c) Zeiss butyro-refractometer 132 



4. Melting points of fats and fatty acids 133 



(a) Melting points of fats (Wiley's method) 133 



(b) Melting point of fatty acids 135 



5. Titer test 135 



(a) Standard thermometer 135 



(b) Determination 135 



6. lodin absorption number 



(a) Preparation of reagents 136 



(b) Determination 136 



