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

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

Page 17

  When the sample is taken with a cheese tryer, a
plug taken perpendicular to the surface, one-third of
the distance from the edge to the center of the cheese
should more nearly represent the average composition
than any other. The plug should either reach en-
tirely through or only half through the cheese. For
inspection purposes the rind may be rejected, but for
investigations where the absolute quantity of fat in
the cheese is required, the rind should be included in
the sample. It is well when admissible, to take two
or three plugs on different sides of the cheese, and
after splitting them lengthwise with a sharp knife,
take portions of each for the test.
  23. How to Make the Cheese Test. For the esti-
mation of fat in cheese, about five grams should be
carefully weighed and transferred as completely as
possible to a test bottle. From 12 to I5 c. c. of hot
water are then added, and the bottle, shaken at inter-
vals, keeping it warm, until the cheese has become
softened, and converted into a creamy emulsion. This
may be greatly facilitated by the addition of a few
drops of strong ammonia to the contents of the bot-
tle. After the contents of the bottle have become
cold the usual amount of acid should be added and the
bottles shaken until the lumps of cheese have-entirely
dissolved. The bottles are then placed in the ma-
chine and whirled, the test being completed in the
same manner as with milk. To obtain the per cent.
of fat the reading should be multiplied by i8, and
divided by the weight in grams, of cheese taken.

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