Determination of Fat, Moisture, and Salt in Hard Cheese

The subcommittee on the analysis of cheese was appointed in 1933.The committee now submits to the members of the American Dairy Science Association on outline of the methods for the determination of fat, moisture, and salt in hard cheese.The committee expects a little later to submit another report dealing with the analysis of semi-hard and soft cheese. DETERMINATION OF FAT, MOISTURE, AND SALT IN HARD CHEESE 1. Sampling (A.O.A.C. Method, slightly modified)When the cheese can be cut, take a narrow, wedge-shaped segment reaching from the outer edge to the center of the cheese.Cut this into strips and pass three times through a sausage machine.When the cheese cannot be cut, take the sample with a cheese trier.If only one plug can be obtained, take it perpendicularly to the surface of the cheese at a point ! the distance from