CONTENTS 



PAGE 



IV. Determination of the Refractive Index 145 



B. Chemical Tests 148 



I. The Reichert-Meissl Number 148 



II. The Koettstorfer Number 152 



III. The Hehner Number . 158 



IV. The Iodine Number 153 



(a) Hiibl's Method . . 154 



(6) Wiss' Method 155 



V. Determination of the Amount of Free Acid 156 



C. Detection of the Adulteration in Butter 157 



I. Admixture of Foreign Fats 157 



(a) Admixture with Margarine 158 



1. Determination of the Refractive Index of the Fat 159, 



2. The Crismer Number 161 



3. The Reichert-Meissl Number 161 



4. The Koettstorfer Number 162 



5. The Phytosterine Acetate Test 162 



6. The Latent Colouring of Margarine 166 



(/) Admixture with Cocoa-nut Oil . . . 168 



1. Polenske's New Butter Number 169 



Qualitative Tests for Cocoa-nut Fat in Butter . 173 



II. Mixing of Water with Butter 175 



III. Addition of Preservatives 176 



D. Detection of Colouring Matter in Butter 176 



PART III. CHEESE. 



PA< ,K 



INTRODUCTORY 180 



ANALYSIS or CHEESE 184 



A. Sampling 184 



I. Determination of the Percentage of Water 185 



II. Determination of Fat 186 



(a) Scientific Methods 186 



1. The Extraction Method 186 



2. The Schmid-Bondzynski Method 187 



3. The Rose-Gottlieb Method 187 



(b) Practical Methods 189 



Gerber's Test 189 



III. Determination of the Nitrogenous Substances 190 



(a) Estimation ot the Total Nitrogen 190 



(b) Estimation of the Water-Soluble Nitrogenous Com- 



pounds , . 190 



IV. Determination of the Ash 190 



B. Detection of Adulteration 191 



C. Testing of Rennet 191 



