30 CHEESE MaxkING. 
61. Testing Cheese. 
Cheese may be tested by the Babcock test for its fat con- 
tent, as well as milk. In making a test of milk, 17.6 ¢.c., or 18 
grams is used. Cheese contains about one-third fat, so that we 
cannot take 18 grams; but if we balance the bottle on a small 
seale, such as druggists use for prescriptions, and weigh in four 
or five grams of cheese, this will make a convenient amount for 
the test. The cheese can be cut into small strips which will 
drop down the neck of the bottle. Then add fifteen cubic centi- 
meters of boiling water and a few drops of ammonia, and shake 
till the cheese is dissolved into a creamy consistency. When the 
bottle is cold, add acid, and test as in the case of milk. The read- 
ing of the fat is then multiplied by +8, a being the weight of the 
cheese taken. The product will be the per cent of fat in the 
cheese. If five grams of cheese is weighed out and the reading 
of the fat is 7.1, we have (7.1 * 18) +-5, or 25.5% fat in the 
cheese. 
A small balance with weights and a bar, reading to one- 
tenth of a gram, is sold at a low price by dairy supply houses; 
balances with percentage beams are also on the market and will 
be found convenient in practical work. (Figs. 16 and 17.) 
62. Quevenne Lactometer. 
The Quevenne Lactometer is an instrument for ascertaining 
the specific gravity of milk. On the scale are a set of figures 
reading from 15 down to 40. These figures mean thousandths, 
that is, 830 means 1.030 specific gravity. If we have a barrel 
that will hold 1,000 tbs. of water at 60° F., and fill it with milk 
that reads 30 on our lactometer, we would have 1,030 tbs. of milk 
in the barrel. If the milk is heated above 60°, one-tenth of a 
pound will flow over the top for each degree above 60° F., and 
likewise for every degree the milk is lowered, a tenth of a pound 
more can be put into the barrel. Sixty has been taken as an 
arbitrary standard of temperature for specific gravity of milk, 
and we must temper the milk near to that point. If it varies a 
few degrees, the reading can be corrected by adding or sub- 
tracting one-tenth to the reading of the lactometer for every 
degree of variation in temperature. Thus: if the lactometer 
reading is 32, and the temperature 65°, add .5 to 32, which 
