Testing Milk on the Farm. 



141 



then quickly added to the warm milk and the time 



required for coagulation 

 noted. 1 Milk sufficiently ripe 

 for cheddar cheese making 

 will coagulate in 30 to 60 

 seconds, according to the 

 strength of the rennet ex- 

 tract used. 



158. The Marschall ren- 

 net test is used for the same 

 purpose as the Monrad test. 

 The directions for this test 

 are as follows: Fill the small 

 glass with pure water to 

 the mark, pour into it one 

 cc. of rennet extract and 

 rinse the pipette in the same 

 water. Fill the cup with 



milk to the zero mark, add the rennet, mix thoroughly 



and allow it to stand. The sweeter the milk is, the 



longer it will take to 



coagulate, and the more 



milk will run out of the 



cup before the point of 



coagulation is reached, 



when the flow of milk 



will cease. The time re- 

 quired for coagulatinp 



the milk is shown di- 



rectly by a scale on the 



inside wall of the cup (see fig. 49). 



1 Decker, Cheese Making, Revised ed., 1909 p. 39. 



FIG. 48. The Monrad rennet test. 



