CHEESE. 325 



pearance ol the milk in each tube. The tainted milk may- 

 then easily be discovered on account of the abnormal coagu- 

 lation of the sample. 



Gerber concluded from over 1500 tests made by this 

 method : 



1. That good and properly handled milk should not co- 

 agulate in less than 12 hours, nor show anything abnormal 

 when coagulated. 



2. If it does, it shows the milk to be abnormal, either on 

 account of its chemical composition or because it is impreg- 

 nated with too much ferment (rather, abnormal ferments, 

 causing an undesirable fermentation). 



3. Milk from sick cows, cows that are strongly in heat, 

 or cows with diseased udders will always coagulate in less 

 than 12 hours. 



4. Only about 20 per cent of the tests coagulated within 

 12 hours. 



Monrad proposes the following rules for the adoption of 

 this test by cheese factories : 



1. ■' A proper journal is kept of all the tests. 



2. " The patrons whose milk is tainted have to pay the 

 cost of making the test. 



3. " The patrons whose milk is tainted will be kept track 

 of, and in case there is any loss caused thereby they will 

 have to stand it. 



4. " Patrons having tainted milk shall be notified at once, 

 and another test made three days later. If then the milk 

 is still bad, a test of each cow's milk is made on the farm 

 and otherwise the reason sought to be discovered, and until 

 then the milk will be refused." 



