Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . depending on the acid in the curd. The whey isdrawn when the threads are about 1 /8 inch long or less, andthe curd is salted when the threads are % to 2 inches long,according to the cheesemakers choice. CHAPTER VII. CALF STOMACHS, RENNET, PEPSIN, ETC. (52) Save Calf Stomachs. The former supply of calfstomachs from Bavaria being cut off, cheesemakers, farmersand butchers should see that none is wasted, but all pre-served for use in cheesemaking. Directions for preservingcalf stomachs in
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . depending on the acid in the curd. The whey isdrawn when the threads are about 1 /8 inch long or less, andthe curd is salted when the threads are % to 2 inches long,according to the cheesemakers choice. CHAPTER VII. CALF STOMACHS, RENNET, PEPSIN, ETC. (52) Save Calf Stomachs. The former supply of calfstomachs from Bavaria being cut off, cheesemakers, farmersand butchers should see that none is wasted, but all pre-served for use in cheesemaking. Directions for preservingcalf stomachs in suitable condition for shipment and use canbe obtained on request from the Marschall Dairy Laboratory,Madison, Wis., or from The Chris. Hansen Laboratory,Little Falls, New York, or others who make rennet extractin large quantities, and are always ready to buy stomachs ingood condition. (53) Preservation of Stomachs. To obtain stomachshaving the greatest strength for cheesemaking, the calvesshould be milk fed exclusively, 2 weeks or more of age, andhungry for about 10 hours when butchered. Calves shipped. Leave & small part of the book on Fig. 15.—Calf Stomach. Cutoff the fourth stomach from the third stomach,so as not to lose any of the upper end, which is most valuable. a long distance by freight are inferior for this purpose. Assoon as butchered, the rennet or fourth stomach is removedimmediately, with care to retain all of its upper end, wherethe food enters, as this part is strongest in coagulating stomach is squeezed to expel its contents, and any ad-hering fat or other tissue is taken off of the outer inside should not be washed. The ends may be tied withstring, the stomach blown full of air, and hung up in a coolairy place, protected from flies, to dry for several days. Whenwell dried, they are folded flat, packed in bundles, andshipped in boxes. Calf Stomachs, Rennet Extracts. 39 Instead of blowing full of air, the stomachs may be splitopen, stre
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
