Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . 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 an
Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers . 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]| Fig. 48. The Marsehall rennet test. CHAPTBE MILK 01^ THE FARfl. 155. Variations in milk of single cows. The variationsin the tests of milk of single cows from milking to milk-ing or from day to day, are greater than many cow-owners suspect. There seems to be no uniformity in thisvariation, except that the quality of the milk producedgenerally improves with the progress of the period oflactation; even this may not be noticeable, however,except when the averages of a number of tests made atdifferent stages during the lactation period are comparedwith each other. When a cow gives her maximumquantity of milk, shortly after calving, the quality ofher milk is generally poorer (by one per cent, of fat orless) than when she is drying off. Strippers milk istherefore as a rule richer in fat than the milk of freshcows. 156. By testing separately every milking of a numberof cows through their whole period of lactation, theresults obtained have seemed to warrant the followingconclusions
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Keywords: ., bo, bookcentury1900, bookdecade1900, booksubjectmilk, bookyear1904
