Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . s givenin bulletin No. 67 and the annual report of this Stationfor 1898/ from which source the accompanying illustra-tions are taken (see figs. 44 and 45). 150. Method of making the test. Pint glass jars, thor-oughly cleaned and sterilized with live steam, are pro- 1 Herz, Unters. d. Kuhmilcb, Berlin, 1889, p. 87; Siats, Unters. 8toflFe, 1897, pp. 129-131. 2 Twelfth report, p. 148. s tifteentli report, pp. 47-53. 126vided; Testing Milk and Its Produ
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . s givenin bulletin No. 67 and the annual report of this Stationfor 1898/ from which source the accompanying illustra-tions are taken (see figs. 44 and 45). 150. Method of making the test. Pint glass jars, thor-oughly cleaned and sterilized with live steam, are pro- 1 Herz, Unters. d. Kuhmilcb, Berlin, 1889, p. 87; Siats, Unters. 8toflFe, 1897, pp. 129-131. 2 Twelfth report, p. 148. s tifteentli report, pp. 47-53. 126vided; Testing Milk and Its Products. I, they are plainly numbered or tagged, one jarbeing provided for each lot of milk to be tested. Thejars are filled about two-thirds full with milk from thevarious sources; it is not necessary to take any exactquantity; they are then placed in a water tank, the water ^^P ? ^S « ? ^g ?^. ^ ^^fc^5^-^ ?^ SI IB9H^ .^^^^B^ ? M 1 [gJ Fa 1 ? 1 1 Fig. •(4. The Wisconsin curd test. jars draining; 2, wbey outlet;3, test jars in water tank; 4, test jars in parts; 5, stop cock for water; 6,stand to support Fr«. 46. of the Wisconsin curd test. T J-TJ, testing jarsShowing different stages of test; Wlj, water line; M, milk; F, frame; WS,stand to support cover; AI drain holes; WO, water outlet; DP, drain pail. Testing the Purity of Milk. 127 of which is heated until the milk in the jars has a tem-perature of 98° F. The thermometer used must not betransferred from one sample to another, unless specialprecautions are taken, for fear of contaminating the purelots of milk by impure ones. When the milk has reached a temperature of 98°, addto each sample ten drops of rennet extract, and mix bygiving the jar a rotary The milk is thus cur-dled, and the curd allowed to stand for about twentyminutes until it is firm. It is then cut fine with a caseknife, and after settling, the whey is poured off. Thebest tests are made when the separation of the whey is
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
