Testing Milk for Taints. 



619 



TESTING MILK FOR TAINTS. 



% R. T. Archer. 



Cheesemakers often have to treat milk from which they cannot 

 obtain a sweet, clean-flavoured curd, though there is apparently 

 nothing suspicious in the milk when received, and it would be 

 almost impossible to discover the cause of the taint, were it not that 

 we are able to apply a test specially suitable for this purpose. 



A fermentation test was long in use in the cheesemaking 

 countries in Europe prior to the introduction of the Wisconsin 

 curd test worked out by the dairy experts at the Wisconsin Dairy 

 School, who have done so much for the dairying industry. The 

 accompanying illustrations show clearly the construction of the ap- 

 paratus which consists of a tin box (Fig 1), with a tap in the bottom 



Fig. 1. — The Wisconsin Curd Test (after Farrington & WoU). 



1, Test jars ilrainin;;; "i, whey outlet; 3, test jars in water tank; 4, test jars in parts; 

 5, stop cock for water ; 6, stand to support cover. 



to run off the water as it cools, and to allow room for the addition 

 of hot water. A wire frame fitting into the box, and resting on a 

 ledge in each corner about half way down, holds the bottles in 

 position and prevents them tipping over, thus allowing no water to 

 leak into them to contaminate the tests. The lid of the box folds back, 

 having a folding wire which drops down and acts as a support as 



