Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . rly handled milk should not coagulate in less than twelvehours, when kept under the conditions described, nor showanything abnormal when coagulated. Milk from sick cowsand from cows in heat, or with diseased udders, will alwayscoagulate in less than twelve hours. If the milk does notcurdle within a day or two, it should be tested for preserva-tives (290). 153. The Monrad rennet test is used by cheese makersfor determining the ripeness of milk. Fig. 47 shows the
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . rly handled milk should not coagulate in less than twelvehours, when kept under the conditions described, nor showanything abnormal when coagulated. Milk from sick cowsand from cows in heat, or with diseased udders, will alwayscoagulate in less than twelve hours. If the milk does notcurdle within a day or two, it should be tested for preserva-tives (290). 153. The Monrad rennet test is used by cheese makersfor determining the ripeness of milk. Fig. 47 shows the apparatus used in the cc. of repnet extract ismeasured by means of a pip-ette into a 50 cc. flask; thepipette is rinsed with waterand the flask filled to the markwith water. 160 cc. of milkis now measured into the tinbasin from the cylinder andslowly heated to exactly 86°P. 5 cc. of the diluted rennetsolution is then quickly addedto the warm milk and thetime required for coagulationnoted. Milk sufficiently ripefor Cheddar cheese makingwill coagulate in 30-60 sec-onds, according to the strength of the rennet Fig. 47. The Monrad rennet test. 1 Die praktiBChe MUchprCfung, p. 86. 2 Decker, Cheese Making, 1900, p, 36. 9 130 Testing Milk and Its Products. 154. The Marschall rennet test is used for the samepurpose as the Monrad test. The time required forcoagulating the milk is shown directly by a scale given on the apparatus (). The directions for thistest are as follows: Pill. the small glass with purewater up to the mark,pour into it one cc. of ren-net extract and rinse thepipette in the samewater. Fill the tin cupwith milk to the zero mark, add the rennet, mix thor-oughly and allow it to stand. The ripeness of differentsamples of milk is shown by the amount that flows outbefore the milk]|coagulates.
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
