. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. ^nnet Tests 243 tent it has progressed before the process begins, is exceedingly important to the cheese maker. To this end, several convenient tests may be applied. The veteran, who has attained skill through long manip- ulation, can tell with a fair degree of accuracy through the sense of smell and taste the amount of lactic acid present in his milk, but this is not a safe enough guide for those who are inexpe- rienced, or those who expec
. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. ^nnet Tests 243 tent it has progressed before the process begins, is exceedingly important to the cheese maker. To this end, several convenient tests may be applied. The veteran, who has attained skill through long manip- ulation, can tell with a fair degree of accuracy through the sense of smell and taste the amount of lactic acid present in his milk, but this is not a safe enough guide for those who are inexpe- rienced, or those who expect to make a uniform product in a uniform way from day to day. Rennet tests.—The percentage of lactic acid present in the milk can readily be determined directly by titration with a stand- ard alkali, but the amount of lactic acid present is also quite readily dete r m i n e d by the length of time required for ren- net coagulation, since rennet acts more quickly upon milk the riper it is, and upon this fact two or three simple tests a c b have been devised. Fig. 40. Monrad rennet test, a, 5 c. e. pipette; _,, . , , J. .1 6. 50 c. c. graduated flask; c, cup in which The simplest 01 these test is 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 Wing, Henry H. (Henry Hiram), 1859-1936. New York : Macmillan
Size: 1287px × 1941px
Photo credit: © Central Historic Books / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1919
