I04 MILK PRODUCTS 



tracted by simple methods. Pearmain & Moor 

 recommend that 50 grams be chopped fine and 

 tied up in a muslin bag, which is placed in a water- 

 bath. When the water is heated, the fat will 

 generally run out clear. If not clear, it can be 

 filtered through paper. 



Henzold suggests the following: 300 grams 

 of the powdered cheese are agitated in a wide- 

 neck flask with 700 c.c. of 5 % solution of potas- 

 sium hydroxid previously warmed to 20°. In 

 about ten minutes the cheese dissolves, the fat 

 floats, and by cautious shaking may be col- 

 lected in lumps. The Uquid is diluted, the fat 

 removed, washed in very cold water, keaded 

 as dry as possible, melted, and filtered. It is 

 claimed that the fat is not altered in composition 

 by the process. 



The fat of cheese may be estimated by the 

 centrifugal method, as follows: 



About 3 grams of the mixed cheese in small 

 fragments are weighed and transferred to the 

 bottle, the last portions being washed in with the 

 acid of water. A few drops of ammonium hy- 

 droxid are added, and sufficient water to make 

 the liquid about 15 c.c. The liquid is warmed 

 with occasional shaking until the cheese is well 

 disintegrated, and then treated as a sample of 

 milk. The percentage of fat is found by mul- 

 tiplying the percentage reading by 15.45 and 



