. Cheese making;. Cheesemaking. Enzymes. 41 86. Marschall Tests Not AH Alike. Unfortunately the caliber of the glass tubes, in the bottom of this test may vary so that different amounts of milk may run out from different Marschall tests. One may compare results with the same test from one day to another, but a great deal of confusion may result from comparing the results obtained with different Marschall Pig. 21.—The Marschall Rennet Test. A, graduated cup; B, 1 c. c. pi- pette; C, glass in which to dilute the rennet; D, spatula for stirring the milk. 87. Errors to Be Avoided with Mars
. Cheese making;. Cheesemaking. Enzymes. 41 86. Marschall Tests Not AH Alike. Unfortunately the caliber of the glass tubes, in the bottom of this test may vary so that different amounts of milk may run out from different Marschall tests. One may compare results with the same test from one day to another, but a great deal of confusion may result from comparing the results obtained with different Marschall Pig. 21.—The Marschall Rennet Test. A, graduated cup; B, 1 c. c. pi- pette; C, glass in which to dilute the rennet; D, spatula for stirring the milk. 87. Errors to Be Avoided with Marschall Apparatus. 1. As there is no thermometer included in the Marschall apparatus the operator is likely to forget that temperature af- fects the rennet action. One should always temper the vessel in cold weather before using, and should carefully observe the temperature of the milk, both when starting the test and at the time of coagulation. A few degrees in temperature will modify the results very materially. 2. One should exercise great care in running the milk into the milk in the vat. Where a large number of tests are made the rennet added may coagulate the milk. 3. The results with two pieces of apparatus can not be com- pared until they have been used first in testing the same milk. 88. Pepsin as a Substitute for Rennet Extract. Scale pepsin has been used as a substitute for rennet in cheese making. It is made from stomachs of hogs. It both curdles and digests milk and so raises the question whether the curdling and digesting are not really after all two properties of one ferment. Scale pepsin solutions do not curdle very sweet milk as readily as the rennet extracts do. In milk containing .2. 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 Decker, John Wright, d. 1907; Woll, Fritz Wilhelm, 1865- [f
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