104 , MILK PRODUCTS 
tracted by simple methods. Pearmain & Moor 
recommend that 50 grams be chopped fine and 
tied up in a muslin bag, which is placed in a water- 
bath. When the water is heated, the fat will 
generally run out clear. If not clear, it can be 
filtered through paper. 
Henzold suggests the following: 300 grams 
of the powdered cheese are agitated in a wide- 
neck flask with 700 c.c. of 5% solution of potas- 
sium hydroxid previously warmed to 20°. In 
about ten minutes the cheese dissolves, the fat 
floats, and by cautious shaking may be col- 
lected in lumps. The liquid is diluted, the fat 
removed, washed in very cold water, keaded 
as dry as possible, melted, and filtered. It is 
claimed that the fat is not altered in composition 
by the process. 
The fat of cheese may be estimated by the 
centrifugal method, as follows: 
About 3 grams of the mixed cheese in small 
fragments are weighed and transferred to the 
bottle, the last portions being washed in with the 
acid of water. A few drops of ammonium hy- 
droxid are added, and sufficient water to make 
the liquid about 15 c.c. The liquid is warmed 
with occasional shaking until the cheese is well 
disintegrated, and then treated as a sample of 
milk. The percentage of fat is found by mul- 
tiplying the percentage reading by 15.45 and 
