CHEESE 103 



ing. When the flame has died out, the burning 

 may be completed in a muffle at low redness. 

 When desired, the salt may be determined in 

 the ash by titration with silver nitrate and potas- 

 sium chromate. 



Provisional Method for the Determination oj the 

 Acidity on Cheese. — Water at a temperature of 

 40° is added to 10 grams of finely divided cheese 

 until the volume equals 105 c.c, agitated 

 vigorously, and filtered. Portions of 2 5 c.c. of the 

 filtrate corresponding to 2.5 grams of the cheese 

 are titrated with decinormal solution of sodium 

 hydroxid, using phenolphthalein as indicator. 

 The amount of acid is expressed as lactic acid. 



The above processes may be advantageously 

 modified in some respects. The determination 

 of water may be made by the extraction of the 

 cheese with alcohol and ether and drying of the 

 alcohol-ether extract and fat-free solids sepa- 

 rately. Blyth recommends this method as more 

 accurate and less tedious than the direct drying. 

 In the determination of ash it will be better to 

 extract the charred mass with water and pro- 

 ceed as described in the determination of the ash 

 of milk. 



The fat extracted by ether may be examined 

 for other than butter-fat by the distillation 

 method in the usual way. When the composition 

 of the fat is alone desired, it may often be ex- 



8 



