Io0o MILK PRODUCTS 
cheese made from sour milk, whence it follows 
that acidity does not prevent the precipitation of 
calcium phosphate in the curds. The excess of 
phosphoric oxid obtained was attributed to acid 
phosphates. 
The salt in cheese usually ranges between 1 and 
4%. 
Analytic Methods.— The analytic points usu- 
ally determined in regard to cheese are water, fat, 
casein, ash, the presence of fats other than 
butter-fat, and coloring-matters. 
In addition to this, especially in comparing the 
qualities of genuine cheeses, the proportion of 
proteic, aminic, and ammoniacal nitrogen is of 
value. 
Care should be taken to select for analysis a 
sample which represents the average composition 
of the entire cheese. 
The following methods for the determination 
of water, fat, ash, total nitrogen, and acidity 
have been adopted by the A. O. A. C.: 
Sampling.—When the cheese can be cut, a 
narrow wedge-shaped segment, reaching from 
the outer edge to the center of the cheese, is 
taken. This is to be cut into strips and passed 
through a sausage-grinding machine three times. 
When the cheese cannot be cut, samples are taken 
by a cheese trier. If only one plug can be 
obtained, this should be perpendicular to the 
