Bacteria in the Cheese Industry. 



175 



following way: Take a number of pint glass fruit jars 

 and sterilize the same with the covers in boiling water. 

 Fill the bottles two-thirds full with milk from the indi- 

 vidual patron's supply. Place the bottles in a wash tub 

 and fill the same with warm water. The temperature 

 of the water after the tub is filled should be from 95-100 

 F. When the milk reaches 98 F. , add to each sample by 

 means of a pipette, ten drops of rennet extract and mix 

 thoroughly. Allow the jars to remain undisturbed until 

 the milk is thoroughly curdled, then cut the curd into 



FIG. 36. Improved bottles for making curd test. A, test bottle complete; B, 

 test bottle showing construction of cover; s, sieve to hold back the curd when 

 bottle is inverted; c, outer cover with d h drain holes to permit of removal of 

 whey. 



small particles with a case knife, stirring the same to 

 better expel the whey. Pour off the whey as soon as the 

 <3urd settles, repeating this process at frequent intervals 

 until the curd mats. The excess of fermentable sugar is 

 thus removed. Keep the temperature of water at blood 

 heat (98 F.) for six to eight hours, and then examine 

 the cut surface of the curds. 



