. American dairying : a manual for butter and cheese makers. Dairying; Butter; Cheese. 3^0 American Dairying. frame, and handles for holding it in place, or lifting it out at any time desired. Some are fitted with a heater under them, or at- tached to one end, making what are called self-heat- ers. Others are made for heating with water only. The form here illustrated in figure 6i is the one generally used. If there is more than one vat, the morning's milk, as it arrives, should be divided so as to be mixed half and half with the night's milk. The coloring, if any is used, may be applied at an
. American dairying : a manual for butter and cheese makers. Dairying; Butter; Cheese. 3^0 American Dairying. frame, and handles for holding it in place, or lifting it out at any time desired. Some are fitted with a heater under them, or at- tached to one end, making what are called self-heat- ers. Others are made for heating with water only. The form here illustrated in figure 6i is the one generally used. If there is more than one vat, the morning's milk, as it arrives, should be divided so as to be mixed half and half with the night's milk. The coloring, if any is used, may be applied at any time after the cream is stirred in. It is only es- sential that it should be well mixed before the rennet is put in. The rennet should be in read- iness and as soon as the milk intended for. Fig. 6i. the vat is all in, it should be added and well stirred to be evenly mixed through the whole mass. The stir- ring should continue till near the time the coagulation is expected to begin, and then the vat should be closely covered and left for the milk to come to rest before the curd begins to form. The mode of heating to warm the milk is not es§en-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Arnold, Lauren Briggs, 1814-1888. Rochester, N. Y. : Rural Home Publishing Co.
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License: Licensed
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Keywords: ., bookcentury1800, bookdecade1870, booksubject, booksubjectdairying
