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Schoenman, Adolph / Milk testing : instructions for testing milk and dividing money for creameries, cheese factories and dairymen
(1894)

Chapter III. Testing cheese,   pp. 16-17 PDF (346.3 KB)


Page 16


MILK TESTING.
ties for the per cent. of fat in the cream. If the
cream is quite rich use three bottles, by dividing
one pipette of cream into three bottles, diluting it
by adding two pipettes of water equally divided among
the three bottles, and then proceed with each bottle
as in testing milk, and when completed add the fat
of the three bottles for the per cent. of fat in cream.
Where a delicate scale is available cream may be
tested by weighing about five grams in the bottle, and
then multiply the reading by i8, and divide by the
weight in grams taken, same as in cheese.
  21. A G(ood Gathered Cream Test. Cream may be
tested in ordinary bottles by using a pipette having a
capacity of 6. o4 c. c. which will deliver about six grams
of average cream or one third of the weight of the
usual sample. When this pipette is used about 12 C. C.
water should be added to the cream in the bottle be-
fore adding the acid. The usual amount of acid should
be taken and the test completed in exactly the same
way as with milk. The reading should be multiplied
by three to obtain the per cent. of fat in the cream.
                 TESTING CHEESE.
  22. Row to Take the Sample. Where the cheese
can be cut a narrow wedge reaching from the edge to
the center of the cheese will more nearly represent
the average composition of the cheese than any other
sample. This may be chopped quite fine, with care
to avoid the evaporation of water, and the portion for
analysis taken from the mixed mass.


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