. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 24 BULLETIN 661, U. S. DEPARTMENT OF No more acid than is required to give a clear separation should be used, as an excess seriously interferes with the proper working of the cooked-curd method. When too much acid is added, the curd, when cooked in the water, does not collect in the characteristic plastic mass but breaks up fine, making it difficult to handle. When the proper quantity of acid has been used in precipitating the curd, the clear whey shows an acidity of from to per cent. If it sho
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 24 BULLETIN 661, U. S. DEPARTMENT OF No more acid than is required to give a clear separation should be used, as an excess seriously interferes with the proper working of the cooked-curd method. When too much acid is added, the curd, when cooked in the water, does not collect in the characteristic plastic mass but breaks up fine, making it difficult to handle. When the proper quantity of acid has been used in precipitating the curd, the clear whey shows an acidity of from to per cent. If it shows more than per cent acidity, trouble is liable to be en- countered in obtaining the characteristic fusion of the curd at the. Fig. -Connecting the ejector to a tank elevated sufficiently to allow heated buttermill to be run into a vat below gives satisfactory working conditions. time of heating. A good plan to follow in preventing the use of an excess of acid is to measure out what the directions call for— one pint to a 1,000 pounds of skim milk—dilute all of it with water, and then add a portion at a time, using just what is necessary to effect a clear and complete separation. EJECTOR METHOD. Casein can be made successfully from skim milk with the ejector method of precipitating the curd, but care must be taken in allowing the skim milk to curdle before heating, or a tough, rubbery curd, im- possible to handle, will result. When skim milk is allowed to curdle by the formation of lactic acid and without agitation, then there is no trouble in getting a clear and quick separation of the curd which can be handled well in every respect. The curd from naturally soured skim milk, separated by the ejector method of heating, is not. 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 United States. Dept.
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