DE175147C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

PATENT LETTERING

- M 175147 -'- CLASS 42 /. GROUP

in KEMPTEN, Bavaria.

So far one has been of exact chemical. Provisions apart from the provisional Estimation of the fat content of cheeses on the very difficult assessment, especially with young cheeses the appearance and taste or in good faith with regard to the names given on the wrappings, such as full fat, fat, half fat, lean and the like, instructed. However, these designations can

ίο for that reason alone do not correspond to 'fixed values', because the whole milk used has a locally and temporally different fat content having.

The present invention now consists in

χ 5 that this fat content is determined by a simple means, namely that Cheese is placed in a liquid of variable specific gravity, so that one out of the levitation respectively. Going down or

so the cheese pieces float the fat content can judge.

When determining the fat content, it must be taken into account that it is variable The water content of the cheese only depends on the relative fat content, i.e. H. is the fat content of the dry matter, its determination so far Not possible without chemical determination of the water and the absolute fat content was. The present method would determine the absolute fat content only then allow if one knows the water content of the cheese or has determined it for cheese types Age is based on an assumed ■ average value for the water content.

However, this becomes superfluous if it is not the absorbed fat percentage, but only the relative percentage Fat content, which should be called "cheese grades", and that for most purposes offers sufficient accuracy should be determined.

The specific weight of the cheese, which is thought to be free of air and water, is related to the fat content of the cheese. Fat is lighter, cheese matter heavier than water, and air bubbles or holes weigh even lighter than fat. However, these relationships do not apply to different types of cheese or the same cheese. different ages certain ^{C /} deviations. The present method is therefore not intended to express the fat content of the cheese precisely determined by the chemist, but rather the nature of the cheese in "cheese grades", which on the basis of numerous investigations from the specific gravity of the cheese is 17.5. ° and express the approximate fat content of the dry matter of the cheese. ) ■ ■ · '

The following degrees of cheese correspond to 17.5 ° C the determined specific weights:

Cheese grades ■ Spec ■ So °. 1.0500 40 ⁰ . . 1.0733 30 ⁰ 1.0967 2O ° ϊ, 1200

In order to put the traffic with cheese on a constant basis, should

these "cheese grades" remain the same for all cheeses.

When determining the specific weight respectively. the cheese degrees, which is conveniently carried out at 17.5 ⁰ C., as with comparable, änderter temperature changes the specific gravity, is mainly to see that the pieces of cheese contain any air bubbles. For this purpose, cut 1 - 2 mm thick slices from the cheese, cut them into small cubes and throw a knife point full of salt solution, glycerine or the like.

containing glass cylinder (cremometer).

If you want to find out whether a cheese shows the degree specified by the seller, so the salt solution, before the cheese is thrown into it, either by adding the appropriate amount salt or water to this degree using a hydrometer.

If the pieces of cheese thrown into it fall to the ground, it contains the dry matter the cheese contains less fat than indicated; most of the bits strive for the surface, the dry matter contains more than the specified fat content; but they stay Most of the cheese particles float in the moving liquid, so the fat content is part of it corresponds approximately to the one specified.

If a cheese has to be examined for fat content at all, you proceed with Prepare the cheese pieces in the same way and throw them into the salt solution.

One now observes for a very short time whether the bits thrown in are pointing upwards or downwards striving below, in the former case quickly sets a little water, in the latter somewhat saturated Add saline or the like until most of the bits float in the liquid. Afterwards If you strain off the pieces of cheese, add the liquid to the same or a second one Cylinder and determines its specific weight, from which one can, according to the above information, the Calculate cheese grades, or you can easily read them on the sunken hydrometer (the "cheese scales"). .

If the pieces of cheese have been in salt water for a long time, the previous investigation is necessary and easy to carry out by being able to add another knife point full of pieces of cheese to the separated salt solution and sees whether they are still floating then; by adding small amounts of water respectively. Saline solution As mentioned above, the levitation is brought about and at the same time the first indication put right.

The advantages of the procedure are as follows:

Rapid and sufficiently accurate determination of the fat content of the cheese for the purposes of the Manufacture, trade and transport.

Cheapness and ease of use of the necessary equipment without centrifuges, Acids or hazardous chemicals.

Claims (1)

Patent claim: " ⁶ S Method for the approximate determination of the fat content of cheese, characterized in that that the crushed cheese is brought into a liquid with variable specific gravity (salt solution or the like.) is given, which is either given a weight corresponding to a certain fat content of the cheese before it is used or the specific weight of which is changed in such a way as required after the cheese pieces have been added, that they float in the liquid.