426 QUEENSLAND AGRICULTURAL JOURNAL. {1 Ocr., 1901. 
The total solids contained also :— 
Lactié acid Ah re Fin ar) 1368 1°859 
Butyric acid... se ae ..  0°058 O:114 
The fat contained in the cheese melted out 
at 60 C. gave :— 
Rechert-Wollny figure (28°95 29:20) 29:07 29°30 
Zeiss butyro refractometer (at 40 
degrees C.) : 
The fat extracted with ether gave :— 
Zeiss butyro refractometer (at 40 
degrees C.) nti 
cee AAD 440 
443 © 44vd, 
The analysis shows the cheese to be of a very high quality, and it 
compares very favourably with English and American Cheddar cheeses, which, 
according to the average of the various analyses given in Richmond’s standard 
work on ‘“‘ Dairy Chemistry,” page 304, contain :— 
Per cent. 
Water ... 3 ue i Pee PUD 
Fat os ex; Hes! ei8 it Te Oe, 
Proteids sy itt ny) nor peSoiO 
Lactic acid... oe Oe ee a alte 
INSN cee. at x = yy reac) 
The effects of the ripening of the cheese on the organic nitrogenous matter 
is distinctly shown, when comparing the analysis of the cheese two and four 
months old. 
The butter fat, however, remains apparently quite unaltered during the 
ripening, and gives almost identical results with regard to the Reichert-Wollny 
figure of volatile fatty acids, and the refractive index by the Zeiss butyro 
refractometer. 
For a quick estimation of the fatin the cheese the Gerber’s acido-butyro- 
meter can be strongly recommended ; the best results, however, are obtained bh 
mixing a weighed quantity of the cheese with an equal weight of water to a 
creamy consistency in a mortar, and to fill the little glass cups with the 
mixture, which are weighed and treated in the usual manner. By filline the 
cups directly with the cheese frequently little lumps remain, which are not 
dissolved by the acid mixture. 
ANALYSIS OF BUTTER 
Manufactured by the Queensland Agricultural College, 7th July, 1901 :— 
Per cent. 
Fat aes Hits nee: ats as 88°42 
Water (8°94-8'98) —... + = 8:96 
Casein (N 6°37) ie est son (ORS wee 
Milksugar (differ.) ... oon ax OE) a3 ‘ 
Salt on se% AY) 0) on ly 
Ash on nee A ab fer 0,08, nes 
Solids. not fat... sb; fed 2°74 
Fat determined by the Gerber’s acido-butyrometer gave 890 and 89:2 per 
cent. 
The percentage of moisture, which in this sample is a little lower than 
usual, was determined by drying a weighed quantity first with the help of 
quartz, and second with the aid of pumice-stone. The time required to be left 
in the water, even in order to get the lowest weight, was 13 hours, and the 
results were in both cases practically identical—8°94 and 8:98 per cent. 
respectively. 
