Answer: 5.00 - 3.15 = 1.85
1.85 ÷ 5 = 0.37
0.37 ✕ 100 = 37 (percentage of water in cheese)
A butter-moisture scales with an extra 5-gram weight may be used for weighing out the 5 grams of cheese. If the scales indicates the amount of moisture in 10 grams of butter by percentage graduations on its beam or by percentage weights, then it will be necessary to multiply by 2 the percentage indicated by such scales or percentage weights when only 5 grams of cheese is used.
The moisture may be determined by weighing out a small sample of cheese and drying it in an oven and calling the loss moisture. Many such ovens have been devised.
New York and Wisconsin have laws limiting the amount of water which may be incorporated in Cheddar cheese. New York places the limit at 39 per cent and Wisconsin at 40 per cent. If the moisture-content is above this, the cheese must be branded adulterated.
CHAPTER XX
MARKETING
Marketing is related to cheese in two ways: First, the purchase of the raw material, the milk; and secondly the sale of the finished product, the cheese.