Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . Fig. —-Wisconsin Curd Test Outfit of the form sold by dealers. ful of water containing the jars and lids. The jars are thencovered and set in a clean place near the intake ready foruse. A portion of each patrons milk is caught in a pint jarheld over the weigh can, and the jar is marked with thepatrons number. This may be done on the metal cover, orthe surface of the jar may be roughened at one spot by rub-bing with a wet file, and the number written there with ablack lead pencil. Whe
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . Fig. —-Wisconsin Curd Test Outfit of the form sold by dealers. ful of water containing the jars and lids. The jars are thencovered and set in a clean place near the intake ready foruse. A portion of each patrons milk is caught in a pint jarheld over the weigh can, and the jar is marked with thepatrons number. This may be done on the metal cover, orthe surface of the jar may be roughened at one spot by rub-bing with a wet file, and the number written there with ablack lead pencil. When all of the samples are taken, thejars are set in a tub of water at about 110 degrees for a shorttime, until the milk is raised to a temperature of 95-100degrees, F. Ten drops of rennet extract are added to eachjar in order, mixing it through the milk by stirring with athermometer or case knife, which has been just previouslyscalded in hot water. After a few minutes standing quiet,the milk in each jar thickens, and the curd is then finely Inspection of Milk at the Intake. 13. Fig. Test. -Curds from milk of different quality as produced in the Wisconsin Upper figure, curd from a good milk. Large, irregular, mechanical holes. Middle figure, curd from tainted milk. Numerous small pin holes dueto gas formed by harmful germs in the milk. Lower figure, curd from a foul mik. When received this milk showed noabnormal symptoms, but the foul odor and spongy texture appeared in six toeightihours due to the presence of filth germs. By means of this test, the factory operator can determine which patronbrings the gassy milk causing defective cheese. 16 Cheese Making. test immediately so that he can see it, in comparison withthose previously taken. The sediment discs, showing the dirt collected from onepint of milk, are very effective and convincing, as well assurprising to the patrons. Where the test is repeated atirregular intervals, about once a week or oftener, an improve-ment i
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
