. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 244 Milk and Its Products is to add a spoonful of rennet of known strength to a teacupful of milk and, after stirring the two together thoroughly, to note carefully the time re- quired for coagulation. Another and more exact method, known as the Monrad test, is made as fol- lows: To a measured quantity of milk at a given temperature a measured quantity of rennet of known strength is added; ordinarily the commercial rennet is diluted nine ti
. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 244 Milk and Its Products is to add a spoonful of rennet of known strength to a teacupful of milk and, after stirring the two together thoroughly, to note carefully the time re- quired for coagulation. Another and more exact method, known as the Monrad test, is made as fol- lows: To a measured quantity of milk at a given temperature a measured quantity of rennet of known strength is added; ordinarily the commercial rennet is diluted nine times for this purpose. The rennet is thoroughly stirred with the milk, and the time re- quired for coagulation is carefully noted. This is simply a development of the cup test, and is better because of its gi'eater delicacy and accuracj'; the milk and rennet being more carefully measured, and, diluted rennet being used, a wider range of delicacy is reached. Still another form of ren- net test, known as the Marschall test, has been devised. In this test the milk is measured into a vessel, one of whose sides is graduated and in the bottom of which there is a minute orifice. The rennet is added to the milk, and the vessel so placed that the milk can escape from the hole in the bottom. So long as the milk remains. Fig. 41. Marschall rennet 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 Wing, Henry H. (Henry Hiram), 1859-1936. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1919
