130 



Testing Milk and Its Products. 



pipette is rinsed with 

 water and the flask filled 

 to the mark with water. 

 160 cc. of milk is now 

 measured into the tin basin 

 from the cylinder and 

 slowly heated to exactly 

 86 F. 5 cc. of the dilu- 

 ted rennet solution is then 

 quickly added to the warm 

 milk and the time required 

 for coagulation noted. 1 

 Milk sufficiently ripe for 

 cheddar cheese making 

 will coagulate i n 30-60 

 seconds, according to the 

 strength of the rennet ex- 

 tract used. 



FIG. 48. The Monrad rennet test. 



154. The Marshall Rennet test is used for the same 

 purpose as the Monrad test. The time required for 

 coagulating the milk is shown directly by a scale given 

 on the apparatus. 



i Decker, Cheese Making, 1900, p. 36. 



