154 PROFITABLE DAIRYING 



c. Place the bottle in hot water for several hours 

 to thoroughly emulsify the mixture. This can be has- 

 tened somewhat by adding four or five cubic centimeters 

 of sulphuric acid. This is a slow process, as it takes 

 considerable time. for all the lumps to dissolve. 



d. When thoroughly emulsified cool to room temper- 

 ature before adding sufficient acid to dissolve all the 

 solids not fat. 



e. Test as in the case of milk. 



f. Calculate the per cent of fat obtained by the fol- 

 lowing formula if an 18-gram bottle was used: 



Eeading X 18 X 100 



— j= r J = per cent of fat in cheese. 



Grams used 



In case a 9-gram bottle was used, substitute the figure 

 9 for the figure 18. 



Note: Care must be exercised to prevent the evaporation 

 of water from the cheese before and during the weighing 

 process. 



