CHEESE 105 
dividing by the number of grams of cheese taken 
for analysis. 
Chattaway, Pearmain & Moor use the follow- 
ing modification: 2 grams of the cheese are 
placed in a small dish and heated on the water- 
bath with 30 c.c. of concentrated hydrochloric 
acid until a dark, purplish-colored solution is 
produced. The mixture is now poured into 
the test bottle, portions of solution remaining in 
the dish rinsed with the hydrochloric acid fusel- 
oil mixture into the bottle, and, finally, enough 
strong hot acid added to fill the bottle up to the 
mark. Itis then whirled for about a minute. 
The difficulty in this method is to get all the fat 
into the bottle. It is best to weigh the cheese 
in the bottle. 
For accurate determination of fat, Revis and 
Bolton recommend the Schmid-Bondyzynski 
method, as follows: About 1.5 grams are weighed 
in a small flask, 5 c.c. of hydrochloric acid and 
a little powdered sulfur added and the mixture 
boiled gently. (For dry cheese, acid of sp. gr. 
1.125 is best, for moist cheese, sp. gr. 1.19.) 
The mixture is cooled, transferred to the appara- 
tus used for Rése-Gottlieb method, by the use of 
two portions of 2.5 c.c. each of alcohol and then 
small quantities of ether until 12.5 c.c. have been 
used. The contents are mixed, 12.5 c.c. light 
