L + 0.7 F
———— = S.N.F
5
L + F
———— = S.N.F
4
L
— + 0.2 F + 0.14 = S.N.F
4
320. Testing cheese for moisture.[135]—There are two methods of testing cheese for moisture. The following is a simple test devised by H. C. Troy:
The ordinary butter moisture test, in which a metal cup is heated over a flame, cannot be used for determining the percentage of water in cheese because the high temperature developed in operating that test drives from the cheese other substances with the water. Also, particles are lost by spattering when the cheese is heated with any degree of rapidity in the shallow butter-moisture cups. To overcome these difficulties, the new method here described has been developed for the purpose of determining the percentage of moisture in cheese. The apparatus consists of:
1 double-walled copper drying cup
1 centigrade thermometer registering to 200°
1 alcohol lamp
1 tripod
1 special flask