234 Milk and Its Products. 
To Sevect MILK FOR PASTEURIZATION. 
Dissolve any convenient number of Farrington alkaline tablets in 
an equal number of ounces of water. Provide any convenient small 
measure, and to one measure of milk add two measures of the pre- 
pared tablet solution. If the milk remains uncolored, it contains 
more than .2 of 1 per cent of acid, and is too sour to be safely 
used. If it is colored pink, it contains less than .2 of 1 per cent 
of acid, and may safely be used for pasteurizing or sterilizing. 
Or, the tablet solution will be of very nearly the same strength, 
and may be used in the same way, if 3 tablets are dissolved in 90 
c. c. of water. 
To PREPARE ARTIFICIAL “ STARTER” OR FERMENT FOR RIPENING 
MILK OR CREAM. 
Sterilize ten pounds of fresh, sweet skimmed or whole milk at 
180° F. Cool to 90° F., and add sufficient dry lactic ferment to 
secure coagulation in twenty-four hours. When coagulated, add this 
to the extent of 10 per cent to enough sterilized whole or skimmed 
milk to make sufficient “starter” for one day's use. Reserve each 
day enough of this starter to prepare the starter for the next day, 
and use the remainder for ripening the milk or cream, using for 
this from 2 to 5 per cent, according to circumstances. Keep the 
starter as nearly as possible at a uniform temperature of 80° F. 
Monrap RENNET TEST. 
To determine the ripeness of milk for cheese making, put 5 ¢. c. 
commercial rennet in a 50 e. co. flask and fill with water to the 
mark. Put 200 c. c. of milk at 86° F. in a suitable tin cup, and 
allow it to float in the vat. Add 5c. vc. of the diluted rennet, and 
note carefully the time required for the first appearance of coagu- 
lation. The time required will depend upon che amount of milk 
and rennet used, the strength of the rennet, the temperature and 
the ripeness of the milk. All except the last remaining constant 
from day to day, the degree of ripeness is measured by the time 
required for coagulation. The riper the milk the shorter the time; 
ordinarily from one and one-half to two minutes will be required. 
The diluted rennet must be made fresh every day. 
MaRsScHALL RENNET TEST. 
To determine the ripeness of milk for cheese making, fill the 
vessel to the o mark with milk, add a pipette full of commercial 
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