Milk, cheese, and butter : a practical handbook on their properties and the processes of their production, including a chapter on cream and the methods of its separation from milk / by John Oliver.

  • Oliver, John (Writer on dairy products)
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Milk, cheese, and butter : a practical handbook on their properties and the processes of their production, including a chapter on cream and the methods of its separation from milk / by John Oliver. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    89/456
    three equal quantities of milk Ijc tested by equal measures of the same rennet, and one milk coagulates in a fifth more time, and a second in a fifth less time than the third, it must be judged that fer- mentation tending to coagulation had reached a point in the first case one-fifth in advance, and in the second one-fifth below, that of the third case. This test is of great value in cheese-making when taken in comparison with the litmus test, in which case the rennet being that employed in the manufacture, the indications are immediately applicable. As a means of more certainly discovering the causes of taints, a kind of “ ferment forcing” may be resorted to. In Fig. 16 an apparatus is shown which fulfils the necessary con- ditions. It consists of a metal case n, the upper part of which contains water heated by a lamp which should be regulated to maintain the water tem- perature at 100° F. Into the upper part, or tank, fits the tube frame c, to hold glass tubes d, of one-quarter pint each, with an inch and half of space to spare. The frame c is divided into cells by divisions, and has a bottom of wire framework which support the tubes two inches above the bottom of the tank. The cells allow of any tube be- ing removed without interference with the treatment of the rest. Each tube is closed by a rubber stopper having a bent tube f passing through it to allow of all gases escaping, and these are conducted into two water troughs ^ (f, so that no external air can affect the results. A thermometer occupying a central tube shows the temperature of the contents of the testing tubes, and pipes j k provide for the admission or overflow of water as may arise. The whole apparatus may be enclosed in a ventilated chest or cabinet if desired, and locked up while in use, so preventing any in- terference. With the water maintained at the temperature named, the ferments in each of the tubes are enabled to develop and multiply rapidly, out of reach of all others. By observing the time required to produce fermentative coagulation in comparison with sound milks, and the odours and other evidences of special forms of fermentation, it is easy to trace troublesome milks, which may not be discovered by the litmus test, only developing their character when dairy processes are somewhat advanced. Fig. 16. Test Apparatus for Taints.