A DAIRY LABORATORY GUIDE 63 



EXERCISE XII 



BABCOCK TEST AND BUTTER MOISTURE 

 TEST 



1. Test a sample of cheese, whole milk and skimmed 



milk for butter fat. In testing cheese, weigh 

 out 4^ grams of the material and use the cream 

 bottle. In testing the skimmed milk, run extra 

 time and use extra acid as previously directed. 



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



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 in terms of lactic acid. 



3. Test a sample of butter for moisture by the Cor- 



nell method. 



4. Test for salt a sample of butter, using an n^io 



silver nitrate solution. Use 10 grams of but- 

 ter and 250 cc. of water. Titrate at least three 

 50 cc. portions of water and check results 

 carefully. 



Note. — To what is the high acid content of cheese 

 due? 



