. American dairying: a manual for butter and cheese makers. Dairying. Appendix. 347 the surface of the milk beinq^ tested. If the point P rises above the surface, it may be considered pure, because pure milk which is deficient in cream, is heavier than pure milk rich in cream. If it sinks below the surface, dilution may be predicted, because it is lighter instead of heavier than pure milk. Now take two per cent, glasses and fill one to the top graduated marks with pure milk, and the other with the suspected milk, and when the cream has fully raised on both, remove it, and insert the lactome- t
. American dairying: a manual for butter and cheese makers. Dairying. Appendix. 347 the surface of the milk beinq^ tested. If the point P rises above the surface, it may be considered pure, because pure milk which is deficient in cream, is heavier than pure milk rich in cream. If it sinks below the surface, dilution may be predicted, because it is lighter instead of heavier than pure milk. Now take two per cent, glasses and fill one to the top graduated marks with pure milk, and the other with the suspected milk, and when the cream has fully raised on both, remove it, and insert the lactome- ter in the skim-milk in each, and note exactly how far it sinks in each, and make a record of the result, for future use, if it should be wanted. If it sinks lower in the suspected milk than in the pure, turn water into the pure milk till the lactometer sinks to the same point it did in the suspected milk, and note the per cent, of water added. The per cent, of water added, will show the per cent, of dilution. In its general signification, ren- net applies to the preserved stomach of any young quadruped. As used by dairymen in the United States, the term signifies the 4th division of the stomach of the suck- ing calf. If the stomach of any other animal is meant, the name of the animal is added, as pig's rennet, lamb's rennet, &c. The same word is also used to signify the liquid in which the stomach has been steeped. The 4th division or part of the stomach used for coagu- lating milk, is the one next to the small intestines. The points for severing it are indicated by the letters a-b. The coagulating power of ren- nets varies in strength and quality with the age, health and habits of the animals from which they are taken. They are usually in their best condition when the calves are from five to ten days old, but they do not vary much in strength so long as the calves live entirely on milk. As soon as they begin to live upon solid food, the strength of their stomachs,
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Keywords: ., bookcentury1800, bookdecade1870, booksubjectdairyin, bookyear1876
