Milk, cheese and butter, a practical handbook on their properties and the processes of their production . quired. The reasons for this willpresently appear. Since heating is the main point of the method, a stove (Fig. 174) iscommonly used, with a water space over it, and openings to receivethe setting pans, which are like the old shallow pans but of less diameter and deeper. Theusual practice is to raise thecream at the air temperaturefor twelve hours and then toremove it to the stove, unlessit is originally set in placefor heating as is done wherethe stove accommodation issufficient. If carri
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . quired. The reasons for this willpresently appear. Since heating is the main point of the method, a stove (Fig. 174) iscommonly used, with a water space over it, and openings to receivethe setting pans, which are like the old shallow pans but of less diameter and deeper. Theusual practice is to raise thecream at the air temperaturefor twelve hours and then toremove it to the stove, unlessit is originally set in placefor heating as is done wherethe stove accommodation issufficient. If carried, greatcare is needed to avoid dis-turbing the cream temperature is raised to170° F., or a few degreeshigher. The makers gener-ally do not recognise anytemperature as correct, but that given is the product of our ownexperience. The common rule is to heat to any point short of boiling,and continue it until a crinkled ring is formed at a point a a, Fig. 174,immediately above the angle formed by the side and the bottom of thepan. But it is found that when the heat is carried above the point. Devonshire Creaming Stone. CREAM AND ITS FROM MILK. 291 named the flavour exceeds the correct degree as fixed by public heating has four effects :—(a.) It affords an example of heatingfrom beneath with the creation of upward currents, which modify therule of the influence of rising temperature on creaming. This, to someextent therefore, helps up the globules which have not reached thesurface, and the separation is greater than with the old shallow settingin air. (d.) The albumin is coagulated, and rises with and helps upthe globules, forming a skin, (c.) The albumin accjuires a heated orscalded taste, which is communicated to the cream, and in a lessdegree to the plasma as well, (d.) It kills the living ferments, and fora time checks the germs ; but as the milk descends through the rangeof favourable temperatures, fermentation commences afresh, and theend
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
