CHEESE 103 
ing. When the flame has died out, the burning 
may be completed in a muffle at low redness. 
When desired, the salt may be determined in 
the ash by titration with silver nitrate and potas- 
sium chromate. 
Provisional Method for the Determination of the 
Acidity on Cheese.—Water at a temperature of 
40° is added to 10 grams of finely divided cheese 
until the volume equals 105 c.c., agitated 
vigorously, and filtered. Portions of 25 c.c. of the 
filtrate corresponding to 2.5 grams of the cheese 
are titrated with decinormal solution of sodium 
hydroxid, using phenolphthalein as indicator. 
The amount of acid is expressed as lactic acid. 
The above processes may be advantageously 
modified in some respects. The determination 
of water may be made by the extraction of the 
cheese with alcohol and ether and drying of the 
alcohol-ether extract and fat-free solids sepa- 
rately. Blyth recommends this method as more 
accurate and less tedious than the direct drying. 
In the determination of ash it will be better to 
extract the charred mass with water and pro- 
ceed as described in the determination of the ash 
of milk. 
The fat extracted by ether may be examined 
for other than butter-fat by the distillation 
method in the usual way. When the composition 
of the fat is alone desired, it may often be ex- 
8 
