. Cheese making;. Cheesemaking. Secretion and Contamination of Milk. 17. Fig. 6.—Curds from milk of different quality as produced in the Wiscon- sin Curd Test. Upper figure, curd from a good milk. Large irregular holes mechanical. Middle figure, curd from tainted milk. Numerous small "pin holes" due to gas formed by rapid development of sugar-fermenting bacteria. Lower figure, curd from a foul milk. When received this milk showed no abnormal symptom, taut the foul odor and spongy texture appeared in six to eight hours. By means of this test, the factory operator can detect with certa
. Cheese making;. Cheesemaking. Secretion and Contamination of Milk. 17. Fig. 6.—Curds from milk of different quality as produced in the Wiscon- sin Curd Test. Upper figure, curd from a good milk. Large irregular holes mechanical. Middle figure, curd from tainted milk. Numerous small "pin holes" due to gas formed by rapid development of sugar-fermenting bacteria. Lower figure, curd from a foul milk. When received this milk showed no abnormal symptom, taut the foul odor and spongy texture appeared in six to eight hours. By means of this test, the factory operator can detect with certainty the presence of taints in milk that are caused tay the development of bacteria and 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 Decker, John Wright, d. 1907; Woll, Fritz Wilhelm, 1865- [from old catalog]. Madison, Wis. , Mendota book company
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Keywords: ., bookauthordeckerjohnwrightd1907, bookcentury1900, bookdecade1900
