Milk, cheese and butter, a practical handbook on their properties and the processes of their production . Fig. 21.—Thermometer IRErARED FOR UsE. ^RI^CI^ of ciikesk-makixc. 93. Fig. 22.—Warmek. the remainder, it will briny it to the right temperature. This involvesa litte calculation, not only to upon the riglit limit for the milkheated in the boiler, but to avoid a higherpoint tlian 130 F., beyond which it is dan-gerous to go because of the influence on thealbumin, which, though it does not coagulate,undergoes a preparatory physical change inthe near degrees above that point. Albumin
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . Fig. 21.—Thermometer IRErARED FOR UsE. ^RI^CI^ of ciikesk-makixc. 93. Fig. 22.—Warmek. the remainder, it will briny it to the right temperature. This involvesa litte calculation, not only to upon the riglit limit for the milkheated in the boiler, but to avoid a higherpoint tlian 130 F., beyond which it is dan-gerous to go because of the influence on thealbumin, which, though it does not coagulate,undergoes a preparatory physical change inthe near degrees above that point. Albumincoagulation differs in nothing in principlefrom that of casein, and although it takesplace quickly at 163 F., it is distinctlyaffected at 140° F., and tends to , although free albumin is of itself avaluable food, it is a very undesirable additionto a cheese, for it does not behave under theordinary forms of fermentation as casein does, but putrefies early, whether under the action of or a specialferment is not known. We know enough, however, to avoid itsseparation from milk and whey in cheese-making. Moreover, it takeson a burnt flavour when over-heated.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
