CHEESE 105 



dividing by the number of grams of cheese taken 

 for analysis. 



Chattaway, Pearmain & Moor use the follow- 

 ing modification: 2 grams of the cheese are 

 placed in a small dish and heated on the water- 

 bath with 30 c.c. of concentrated hydrochloric 

 acid until a dark, purplish-colored solution is 

 produced. The mixture is now poured into 

 the test bottle, portions of solution remaining in 

 the dish rinsed with the hydrochloric acid fusel- 

 oil mixture into the bottle, and, finally, enough 

 strong hot acid added to fill the bottle up to the 

 mark. It is then whirled for about a minute. 

 The difficulty in this method is to get all the fat 

 into the bottle. It is best to weigh the cheese 

 in the bottle. 



For accurate determination of fat, Revis and 

 Bolton recommend the Schmid-Bondyzynski 

 method, as follows: About 1.5 grams are weighed 

 in a small flask, 5 c.c. of hydrochloric acid and 

 a little powdered sulfur added and the mixture 

 boiled gently. (For dry cheese, acid of sp. gr. 

 1.125 is best, for moist cheese, sp. gr. 1.19.) 

 The mixture is cooled, transferred to the appara- 

 tus used for Rose-Gottlieb method, by the use of 

 two portions of 2.5 c.c. each of alcohol and then 

 small quantities of ether until 12.5 c.c. have been 

 used. The contents are mixed, 12.5 c.c. light 



