Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . larger pan containing water at about88 degrees to keep the milk at 86 degrees. While stirring themilk with a thermometer, quickly add a 5 cc. pipette fullof the diluted rennet to the milk in the pan, and note by thewatch the exact second when the addition was made. Stirin the rennet quickly for half a minute or less, and at thesame time add a few particles of charcoal dust. This dustshows when the milk thickens, by suddenly stopping itsmovement around the pan, appearing to move backward


Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . larger pan containing water at about88 degrees to keep the milk at 86 degrees. While stirring themilk with a thermometer, quickly add a 5 cc. pipette fullof the diluted rennet to the milk in the pan, and note by thewatch the exact second when the addition was made. Stirin the rennet quickly for half a minute or less, and at thesame time add a few particles of charcoal dust. This dustshows when the milk thickens, by suddenly stopping itsmovement around the pan, appearing to move backward atrifle as it stops, when the time is again read by the exact number of seconds required for thickening maybe 35 to 45 for quite ripe milk, or as much as 60 seconds formoderately ripe milk, or 85 seconds or more for sweet milk. To deliver the diluted rennet quickly, the pipette shouldhave a wide tip, or the liquid should be run out of its wideupper end turned downward for this purpose. (46) The Harris Rennet Test. In this test, 8 (or insome cases 10) ounces of milk at 86 degrees are taken up. _, 14.—The Harris Rennet Test. 32 Cheese Making. from the vat in a conical glass graduate, and y2 dram of extractis added at a time noted by the watch. The extract is stirredin well with a thermometer for 5 or 10 seconds, and the timeis again noted on the watch when the milk first thickens. (47) To Obtain Accurate Rennet Tests. Importantprecautions in making rennet tests: (1) To have the milkalways at the same temperature, by the same thermometer,(2) to use the same lot of extract in a series of tests, as differ-ent extracts may vary in strength, (3) to use the same meas-uring vessels, as these may vary slightly in size or capacity,(4) to fill pipettes, etc., so that the bottom of the curvedfluid surface is exactly on the mark. Neglect of these precautions may cause irregular made at different factories, even on the same milk, mayvary somewhat, because


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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese