Sessional Papers of the Legislative Assembly of the Province of Ontario Volume 27, No. 4

Sessional Papers of the Legislative Assembly of the Province of Ontario Volume 27, No. 4

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 edition. Excerpt: ...for at least 20 minutes. 5. Cool again to 70 or 75, churn and reheat, after which the readings may be taken. Readings should be made carefully and the test recorded for each patron. 6. If the separation of butter oil is not perfect, cool, churn and reheat again. SPRING CHEESE. The cheese-maker who is desirous that his cheese shall be of the finest quality will accept nothing but good, pure milk. All tainted or sour milk and the first milkings (colostrum) should be refused. Heat the milk to 86 Fahr. The rennet test should then be used to ascertain the degree of ripeness. To make this test take 8 oz. milk from the vat, add to it one drachm of rennet, stir rapidly ten seconds, and if coagulation takes place in from 17 to 20 seconds the milk is sufficiently matured for the addition of the rennet. A slight variation from this may be necessary to suit different localities, but a few trials will enable the maker to tell when the milk is properly ripened. A very simple way to tell the exact moment when coagulation takes place is to drop a bit of burnt match into the milk. It assumes a rotary motion when the milk is stirred. Then count the number of seconds from the addition of the rennet until the stick ceases to move. This gives you the exact time required for the milk to coagulate. Ripen the milk to that condition that all the whey may be run oil' in 2% hours after setting, and the curd showing % inch acid after dipping. Great care and watchfulness should be exercised at this season, as acid develops very rapidly during the early period of lactation. Use suflicient rennet (from 3 to 5 oz. per 1,000 lb.) to coagulate the milk fit for cutting in from 15 to 20 minutes. In cutting use the horizontal knife first, and begin when the curd is...show more

Product details

  • Paperback | 324 pages
  • 189 x 246 x 17mm | 581g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236747313
  • 9781236747310