.Syllabus of a course of lectures on dieese niakiuf!; — Continued. Page. 



Fifth lectuhe 29 



Other tests used in connection with cheese making 2!) 



Use of lactometer in determining solids of milk 25) 



Testing acidity of milk and wliey 29 



Methods of testing romiet extracts 30 



Detection of injurious ferments in milk 31 



The hot-iron test 31 



Experiment and practice work, fifth lecture 31 



Time required 31 



Apparatus and materials required 31 



Use of lactometer 32 



Action of acids and alkalis on each other 32 



Mann's acid test 32 



Farringt oil's alkaline tablet test 32 



Moiuad rennet test 32 



Marschall rennet test 32 



Wisconsin curd test 32 



Hot-iron test 32 



Sixth lecture 33 



The i-elation of bacteria and enzyms to cheese making 33 



Bacteria needed for cheese making 33 



Bacteria undesirable for cheese making 33 



Two classes of ferments 33 



Rennet enzym 33 



Conditions of rennet action 34 



Galactasc 35 



Experiment and practice work, sixth lecture 35 



Time required for experiments 35 



Apparatus required 35 



Effect of acids on rennet coagulation of milk 35 



Effect of alkali on coagulation of milk by rennet 35 



Effect of letting milk stand on rennet coagulation 35 



Effect of temperature on rennet coagulation 35 



Effect of heat on coagulating power of rennet 35 



Effect of amount of rennet upon coagulation of milk 35 



Effect of dilution by water upon coagulating power of rennet 36 



Effect of salt upon coagidating power of rennet 36 



Effect of heating milk upon rennet coagulation 36 



Effect of soluble calcium salts on action of rennet 36 



Effect of calcium salts on rennet coagulation of heated milk 36 



Variation of rennet coagulation in milk of different cows 36 



Seventh lecture 36 



Preliminary steps in making Cheddar cheese 36 



System of keeping records of the operations of cheese making 36 



First care of milk at the factory 38 



Ripening milk 38 



Preparation of starter 38 



Use of starter in cheese making 38 



How to ascertain the proper degree of ripeness 38 



Adding color 39 



Preparation and addition of rennet 39 



Use of pepsin in place of rennet in cheese making 40 



