Milk, cheese and butter, a practical handbook on their properties and the processes of their production . and lecturers, whose sole justification appears to be 94 MILK, CHEESE, AND 15UTTER. found in the results of ignorance or carelessness, either in their ownor other peoples dairies. With a wide experience in the variousmethods of heating, we have had no difficulty whatever with hot wateror steam ; and with persons who have no knowledge of any way, wefind it distinctly easier to teach them to avoid mishaps with either ofthese than with the old boiler-heating plan. Ripeness and a correct tempe
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . and lecturers, whose sole justification appears to be 94 MILK, CHEESE, AND 15UTTER. found in the results of ignorance or carelessness, either in their ownor other peoples dairies. With a wide experience in the variousmethods of heating, we have had no difficulty whatever with hot wateror steam ; and with persons who have no knowledge of any way, wefind it distinctly easier to teach them to avoid mishaps with either ofthese than with the old boiler-heating plan. Ripeness and a correct temperature having been secured in themilk, the rennet is added, and carefully stirred in, the stirring beingmaintained until coagulation takes place. The first stirring may bevigorous, but after the rennet is safely distributed it should be nomore rapid than is necessary to the second purpose. If this becontinued too long, the coagulum, instead of being in one body, willseparate into tiny particles, and great loss will ensue in the after-processes. Most makers fear to venture with their stirring beyond a.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
