202 



CREAMERY BUTTER MAKING 



The sample cans are next placed in the insulated box 

 provided for them. Here they are warmed by adding 

 water at a temperature of 103° F. to the box, a tempera- 

 ture which should be maintained throughout the whole 



test. 



WOOO FCUT UlNilMG STRIPS op- WOOO 



Fig. 51.— Section through curd test. 



With a sterile thermometer watch the rise in tempera- 

 ture until it has reached 86° F. when 10 drops of rennet 

 extract are added to each sample and mixed with it for a 

 few moments with a sterile case knife. This knife must 

 be sterilized for each sample to avoid transferring bacteria 

 from one can to another. 



As soon as the milk has curdled it is sliced with the 

 case knife to permit the separation of the whey. After 

 the whey has been separating for half an hour, the sam- 

 ples should be examined for flavor, which can be told far 

 better at this stage than is possible by smelling of the milk 

 as it arrives at the creamery. 



After the samples have all been carefully examined, 

 the whey is poured off at intervals of from twenty to 

 forty minutes for not less than eight hours. At the end 



