. Creamery butter making. Butter. CREAMERY BUTTER MAKIXG 221 The sample cans are next placed in the insulated box provided for them. Here they are warmed by adding water at a temperature of 103° F. to the box, a tempera- ture which should be maintained throughout the whole WOOO rCUT UIMllMG. STRIFES oj:- Fig. 66.—Section through curd test. With a sterile thermometer watch the rise in tempera- ture until it has reached 86° F. when 10 drops of rennet extract are added to each sample and mixed with it for a few moments with a sterile case knife. This knife must be sterilized for each sampl
. Creamery butter making. Butter. CREAMERY BUTTER MAKIXG 221 The sample cans are next placed in the insulated box provided for them. Here they are warmed by adding water at a temperature of 103° F. to the box, a tempera- ture which should be maintained throughout the whole WOOO rCUT UIMllMG. STRIFES oj:- Fig. 66.—Section through curd test. With a sterile thermometer watch the rise in tempera- ture until it has reached 86° F. when 10 drops of rennet extract are added to each sample and mixed with it for a few moments with a sterile case knife. This knife must be sterilized for each sample to avoid transferring bacteria from one can to another. As soon as the milk has curdled it is sliced with the case knife to permit the separation of the whey. After the whey has been separating for half an hour, the sam- ples should be examined for flavor, which can be told far better at this stage than is possible by smelling of the milk as it arrives at the creamery. After the samples have all been carefully examined, the whey is poured off at intervals of from twenty to forty minutes for not less than eight hours. At the end. 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 Michels, John, 1875-. Lansing, Mich. , The author
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectbutter, bookyear1904
