Research Bulletin - Agricultural Experiment Station, University of Wisconsin Volume 1-14

Research Bulletin - Agricultural Experiment Station, University of Wisconsin Volume 1-14

By (author) 

List price: US$20.86

Currently unavailable

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks


This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1909 edition. Excerpt: each vat 35 minutes after cutting. The acidity of the whey increased alike in the four vats and this with the moisture content of the curds is shown in Table V, Figure 4. "Quoted by Monrad. A B C in Cheesemaking, p. 29. Table V Moisture Content Of Curds From Overripe Milk Set At 88, 92, 98, And 104 Degrees, And Heated To 104 Degrees. The use of higher temperatures of setting induces more rapid separation of whey at first. After heating to 104 degrees the curds which at first lost moisture more rapidly, now did so at a decreased rate so that within one hour after setting the moisture content was the same in curds I, II and III. Curd IV, set at Flgnre 4. Effect of different temperatures at setting but heated to the same temperature after cutting. Those curds differed widely in moisture content one-half hour after cutting but were closely alike one hour after cutting. the highest temperature, showed the decrease in rate more markedly than the others and contained more moisture than Curd III as early as one hour after cutting. The practical application of these facts is as follows: "With milk of such ripeness the whey would probably be drawn when the acidity was 0.18 per cent, iy2 hours after cutting. Under these conditions a curd set at 98 degrees will be the dryest, and the others will contain more moisture in order, as set at 92, 86 and 104 degrees. With milk of such high acidity handled in this manner the use of 104 degrees for setting does not get the curd any drier than 86 degrees, nor as dry as 92 or 98 degrees. A possible explanation for these facts may be that a very rapid initial rate of removal of moisture (to less than 74 per cent in Vat IV in hour after cutting) may separate moisture from the surface layer of curd more

Product details

  • Paperback | 118 pages
  • 189 x 246 x 6mm | 227g
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236649214
  • 9781236649218