. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 281 milk not particularly rich in fat. In making Stilton cheese the fresh milk is put into a circular tin vat of sufficient size to hold the milk of the whole dairy. The milk is allowed to cool to about 85° F., and enough ren- net is added to cause a firm coagulation in an hour or an hour and a quarter. While the milk is coagu- lating the strainers are arranged in sinks, as follows:. Fig. 46 Straining-eloths containing curd. (Redrawn from J
. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 281 milk not particularly rich in fat. In making Stilton cheese the fresh milk is put into a circular tin vat of sufficient size to hold the milk of the whole dairy. The milk is allowed to cool to about 85° F., and enough ren- net is added to cause a firm coagulation in an hour or an hour and a quarter. While the milk is coagu- lating the strainers are arranged in sinks, as follows:. Fig. 46 Straining-eloths containing curd. (Redrawn from Jour. Royal Agr. Soc, 3rd Series, vol. s.) The sinks must be large enough to hold all the milk that is made at one time. Many makers prefer earthenware, though on account of the less cost, sinks of heavy tin are frequently used. They are about six inches deep, two to two and a half feet wide, and of any convenient length, and are simply fitted with outlets and plugs. For straining the curds stout linen cloths are used. These are a yard square and are arranged in the sinks as shown in Fig. 46, and are supported by sticks laid across the sink in such that the ends of each cloth may be gathered up without dis- turbing those next to it. When the milk is firmly coagulated, so that the curd is somewhat harder than for ordinary cheddar cheese making, the plugs are put into the sink and the curd dipped into the strainer with the curd ladle or scoop shown in Fig. 47. This is done with a peculiar deft motion. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Wing, Henry H. (Henry Hiram), 1859-1936. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1919
