A DAIRY LABORATORY GUIDE 63 



EXERCISE XI 



BABCOCK TEST AND BUTTER MOISTURE 

 TEST 



1. Test a sample of cheese, whole milk and 



skimmed milk for butter fat. In testing the 

 skimmed milk, run extra time and use extra 

 acid as previously directed. 



2. Test cheese for acid, using n/io alkali solu- 



tion. In order to test cheese for acid, weigh 

 out 3 grams. Place in a white cup and add 

 17.6 cc. of warm water. Then with a stirring 

 rod grind the cheese up as fine as possible. 

 This will take at least five minutes. Then 

 test the solution as usual, and calculate the 

 per cent of acid. 



3. Test a sample of butter for moisture by the 



C. U. method. 

 Note. — To what is the high acid content of 

 cheese due? 



