Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . ogressed before the process begins, isexceedingly important to the cheese maker. To thisend, several convenient tests may be applied. Theveteran, who has attained skill through long manip-ulation, can tell with a fair degree of accuracythiough the sense of smell and taste the amountof lactic acid present in his milk, but this is nota safe enough guide for those who are inexpe-rienced, or those who expect to make a uniformproduct in a uniformway from day to tests.—
Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . ogressed before the process begins, isexceedingly important to the cheese maker. To thisend, several convenient tests may be applied. Theveteran, who has attained skill through long manip-ulation, can tell with a fair degree of accuracythiough the sense of smell and taste the amountof lactic acid present in his milk, but this is nota safe enough guide for those who are inexpe-rienced, or those who expect to make a uniformproduct in a uniformway from day to tests.—Thepercentage of lacticacid present in themilk can readily bedetermined directly bytitration with a stand-ard alkali, but theamount of lactic acidpresent is also quitereadily dete r m i n e dby the length oftime required for ren-net coagulation, sinceren net acts morequickly upon milkthe riper it is, andupon this fact twoor three simple tests .^ ^ ^ have been devised. Fig. 40. Monrad rennet test, a, 5 c. e. pipette;rrii • 1 i r. ii 6, 50 c. c. graduated flask; c, cup in which The simplest OI these test is 244 Milk and Its Products is to add a spoonful of rennet of known strengthto a teacupful of milk and, after stirring the twotogether thoroughly, to note carefully the time re-quired for coagulation. Another and more exactmethod, known as the Monrad test, is made as fol-lows: To a measured quantity of milk at a giventemperature a measured quantity of rennet of knownstrength is added; ordinarily the commercial rennet isdiluted nine times for this purpose. The rennet isthoroughly stirred with the milk, and the time re-quired for coagulation is carefully noted. This issimply a development of the cup test, and is betterbecause of its greater delicacy and accuracy; themilk and rennet being more carefully measured, and,diluted rennet being used, a wider range of delicacy is reached. Stillanother form of ren-net test, known asthe Marschall test,has been this test
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisheretcet, bookyear1913
