Testing the Purity of Milk. 



127 



died, and the curd allowed to stand for about twenty 

 minutes until it is firm. It is then cut fine with a case 

 knife, and after settling, the whey is poured off. The 

 best tests are made when the separation of the whey is 

 most complete. By allowing the samples to stand for a 



FIG 45. The Wisconsin curd test. 1, Test jars draining; 2, whey outlet; 

 3, test jars in water tank; 4, test jars in parts; 5, stop cock for water; 6, 

 stand to support cover. 



FIG, 46. Cross-section of the Wisconsin curd test. T J-TJ", testing jars 

 showing different stages of test; WL,, water line; M, milk; F, frame; WS, 

 stand to support cover; AI, drain holes; TVO, water outlet; DP, drain pail. 



