Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . uble lime salts as calcium chloride tomilk hastens rennet coagulation, while common salt oralkalis delay it. Some makers add salt to milk supposingit possible thereby to avoid gassy cheese. Pasteurization of milk, or boiling,followed by cooling,greatly delays coagulation, but the addition of an acid or asoluble lime salt restores the ability to thicken with rennet. Milk from high testing cows, as Guernseys or Jerseysoften thickens quicker than low testing milk. Feeding cows feeds which
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . uble lime salts as calcium chloride tomilk hastens rennet coagulation, while common salt oralkalis delay it. Some makers add salt to milk supposingit possible thereby to avoid gassy cheese. Pasteurization of milk, or boiling,followed by cooling,greatly delays coagulation, but the addition of an acid or asoluble lime salt restores the ability to thicken with rennet. Milk from high testing cows, as Guernseys or Jerseysoften thickens quicker than low testing milk. Feeding cows feeds which are low or high in lime contentdoes not affect the lime content of their milk, as a cow willput the proper amount of lime in her milk even if necessary totake the lime from her own body. Milk containing colos-trum, and often the milk of sick cows will not curdle normallywith rennet. (44) Marschall Rennet Test. The Marschall test cupis filled above the zero mark with milk from the vat at 86degrees, and is set on the corner of the vat. The milk runsslowly through the small hole in the bottom of the cup. A. Fig. 12.— Marschall Rennet Test. The most convenient and widely used formoffrennet test. 30 Cheese Making. scale of figures on the inside of the cup shows, approximatelyin minutes, how long the milk has been running out. A small bottle is filled to the mark with about 20 cc. ofcool water, and 1 cc. of rennet extract is added, rinsing thepipette by drawing up the water once or twice. When the milk in the test cup has run down until thezero mark at the top of the scale shows at the top of themilk, the diluted extract is quickly added and stirred inthoroughly for about half a minute with a thermometer orspoon. The thermometer may be left in the milk and readafter the test to see whether the temperature has fallen. As soon as the milk thickens in the cup, it closes the holeand stops running out. The reading on the scale at the topof the milk may be \y2 or 2 for ripe milk, 2y2 to
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