. The book of cheese. Cheese. 190 THE BOOK OF CHEESE schools of makers has varied from an acidity of of 1 per cent or even slightly higher percentage titrated as lactic acid, to about of 1 per cent as now preferred by some of the most successful groups of workers. The ripeness of the milk can also be determined by the use of the rennet test. The milk may be ripened by allowing the lactic organisms already present in the milk to develop naturally. This requires considerable time and while the lactic acid-forming bacteria are developing, other and undesirable fermenta- tions may be tak
. The book of cheese. Cheese. 190 THE BOOK OF CHEESE schools of makers has varied from an acidity of of 1 per cent or even slightly higher percentage titrated as lactic acid, to about of 1 per cent as now preferred by some of the most successful groups of workers. The ripeness of the milk can also be determined by the use of the rennet test. The milk may be ripened by allowing the lactic organisms already present in the milk to develop naturally. This requires considerable time and while the lactic acid-forming bacteria are developing, other and undesirable fermenta- tions may be taking place, so that the good results which should follow the uninterrupted development of the lactic acid-forming organisms are lost. Starter is commonly used to produce the desired ripening of the milk. (For the! preparation of starter see Chapter IV.) Some makers put the starter into the empty vat (Fig. 31) and add the milk as it is received; others add it to. Fig. 31. — Steel cheese vat. the total volume of cold milk and then begin to heat it. Whenever the starter is used, it should be strained to remove lumps. These lumps might cause a mottled color in the cheese. The best practice calls for an acidity or a rennet test of the mixed milk after it has been brought to the setting temperature in the vat. With milk tested at this stage and the volume of milk in the. 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 Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1918
