lOO MILK PKODtrCTS 



cheese made from sour milk, whence it follows 

 that acidity does not prevent the precipitation of 

 calcium phosphate in the curds. The excess of 

 phosphoric oxid obtained was attributed to acid 

 phosphates. 



The salt in cheese usually ranges between i and 



4%. 



Analytic Methods. — ^The analytic points usu- 

 ally determined in regard to cheese are water, fat, 

 casein, ash, the presence of fats other than 

 butter-fat, and coloring-matters. 



In addition to this, especially in comparing the 

 qualities of genuine cheeses, the proportion of 

 proteic, aminic, and ammoniacal nitrogen is of 

 value. 



Care should be taken to select for analysis a 

 sample which represents the average composition 

 of the entire cheese. 



The following methods for the determination 

 of water, fat, ash, total nitrogen, and acidity 

 have been adopted by the A. O. A. C. : 



Sampling. — When the cheese can be cut, a 

 narrow wedge-shaped segment, reaching from 

 the outer edge to the center of the cheese, is 

 taken. This is to be cut into strips and passed 

 through a sausage-grinding machine three times. 

 When the cheese cannot be cut, samples are taken 

 by a cheese trier. If only one plug can be 

 obtained, this should be perpendicular to the 



