. Cheddar cheese making. CHEDDAR CHEESE MAKING. 91 be saved from each patron's milk every morning, by stirring up the milk in the weigh-can with a dipper. An ounce cup is then filled with the milk, and turned into the sample jar. Sample Jars should be Marked to prevent Mis- takes. Each jar has the number of the patron marked on it with asphalt paint, or in some other sub- stantial WEIGiH CAN. Milk Samples. How Preserved. A small quantity of potassium bichromate is put into the jar, before any milk is put into it, and this chemical will preserve the milk for a week or more. At the end of
. Cheddar cheese making. CHEDDAR CHEESE MAKING. 91 be saved from each patron's milk every morning, by stirring up the milk in the weigh-can with a dipper. An ounce cup is then filled with the milk, and turned into the sample jar. Sample Jars should be Marked to prevent Mis- takes. Each jar has the number of the patron marked on it with asphalt paint, or in some other sub- stantial WEIGiH CAN. Milk Samples. How Preserved. A small quantity of potassium bichromate is put into the jar, before any milk is put into it, and this chemical will preserve the milk for a week or more. At the end of a week, the composite sample of each patron's milk is tested, and the reading of the Babcock test is the percentage of fat in the whole of the week's milk. • -. 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. Madison, Wisconsin, The author
Size: 1516px × 1648px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthordeckerjohnwrightd1907, bookcentury1800, bookdecade1890
