Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . rge, irregular, mechanical holes. Middle figure, curd from tainted milk. Numerous small pin holes dueto gas formed by harmful germs in the milk. Lower figure, curd from a foul mik. When received this milk showed noabnormal symptoms, but the foul odor and spongy texture appeared in six toeightihours due to the presence of filth germs. By means of this test, the factory operator can determine which patronbrings the gassy milk causing defective cheese. 16 Cheese Making. test immediately so
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . rge, irregular, mechanical holes. Middle figure, curd from tainted milk. Numerous small pin holes dueto gas formed by harmful germs in the milk. Lower figure, curd from a foul mik. When received this milk showed noabnormal symptoms, but the foul odor and spongy texture appeared in six toeightihours due to the presence of filth germs. By means of this test, the factory operator can determine which patronbrings the gassy milk causing defective cheese. 16 Cheese Making. test immediately so that he can see it, in comparison withthose previously taken. The sediment discs, showing the dirt collected from onepint of milk, are very effective and convincing, as well assurprising to the patrons. Where the test is repeated atirregular intervals, about once a week or oftener, an improve-ment in cleanliness is the result, as no one likes to have thedirtiest milk test more than once. The sediment on the filter disc may consist mainly of. finegrained black sand, where cows have access to a marsh, or. Fig. 9.—Sediment tests from different grades ~of milk. may be yellow in color, indicating manure, or sometimeswhite and curdy due to a sick cow. A slight yellowish tintmay be seen, due to the color of milk and butter fat. In very dirty sediment tests, particles of straw, chaff,silage, manure, hair, sand, etc., can often be seen. Dirty milk at the farm may be strained through cottonbatting or flannel, removing all sediment, so as to give aclean sediment test, and yet contain the soluble material andthe bacteria which can not be thus filtered out of milk. The sediment test has been widely used with good suc-cess by inspectors, instructors, and factorymen. CHAPTER IV. CONDITIONS AFFECTING THE RIPENESS OF MILKIN THE CHEESE VAT. (18) The Growth of Germs in Milk. Bacteria growrapidly in warm milk. Thus at 68 degrees F. one germin milk may produce over 6,000 germs in 24 hours, while
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
