100 



DAIRY CHEMISTRY 



est percentage of fat are not proportionally richer in 

 casein than milks of low fat content. When milk 

 tests 3J per cent fat, 100 pounds will make about 

 9.35 pounds of cheese. One pound of milk fat will 

 make from 2.6 to 2.7 pounds of cured cheese. The 

 relation of the fat content of milk to its cheese yield, 

 as found by Babcock at a number of Wisconsin 

 factories, is as follows : — 



92. Testing Cheese by the Babcock Milk Test.— 



The percentage of fat in cheese can be determined 

 by the Babcock milk test in the following way : 

 With a sharp knife and in a cool room cut the 

 cheese into small pieces about the size of wheat 

 grains. Weigh into a test bottle 5 gm. of this 

 cheese sample, add about 15 cc. of hot water, and 

 shake well so as to thoroughly disintegrate the 

 cheese. When cool, the acid is added and the test 

 completed in the usual way. The reading of the 

 test bottle is multiplied by 3.6 to obtain the per cent 



