The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . FIG. 4 A quick way of cooling milk. The milk In a thinfeyer runs over a surface made cold by running Ice-water. The same water can be used repeatedly by\dding Ice each time. This method should be usedonly when the surrounding air Is FIG. 5 The milk contained inthese long shot-gun pallsor cans,placed in ice-waterIs stirred occasionally toInsure even cooling. more effect
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . FIG. 4 A quick way of cooling milk. The milk In a thinfeyer runs over a surface made cold by running Ice-water. The same water can be used repeatedly by\dding Ice each time. This method should be usedonly when the surrounding air Is FIG. 5 The milk contained inthese long shot-gun pallsor cans,placed in ice-waterIs stirred occasionally toInsure even cooling. more effective results in straining can be secured bythe use of absorbent cotton, though its expense maymake its use impracticable under ordinary straining, cool at once to 60^ F,, or better to50° F., by ice or cold water. (Figs. 4 and 5.) ^^ -^^^ /. tf-^^ ^f^^/^-i^f^f^!^^- ..^^
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Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
