. Dairy laboratory guide. Dairying. 64 DAIRY LABORATORY GUIDE hour and a half after milhng. During this time the temperature should be kept at about 90° F. Why?. Ph j3 O bjO C a M fa The curd should take all the acid it will before salting, which is indicated by the length of strings. 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 Melick, Charles Wesley, 1877-. New York, D. Van Nostrand company

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