1 5 o AGRICULTURE 



milk is heated higher to make up for it. 

 When more than .28 of acid is present in the 

 evening's milk, the idea of cheesemaking 

 should be abandoned. 



If it has coagulated, the whole milk may 

 be churned. 



Tests for The two tests in common use are the 

 y rennet test, and the soda test or acidimeter, 

 which has already been described. The 

 rennet test depends upon the fact that rennet 

 is assisted by acid, so that the length of time 

 taken for coagulation depends upon the 

 acidity in the milk. 



For its use we require : 

 4 ozs. milk at 84 F. 

 i drachm of rennet. 

 Glass. 

 Straws. 

 Stopwatch. 

 Thermometer. 



Method Warm the glass, then pour in the 

 rennet, and add two or three pieces of split 

 straw about half to three-quarters of an inch 



