Artificial Mothers' Milk. 



11!) 



printed on every package. We now proceed to the 

 operation of. curdling. The skim milk is placed in a 

 vat especially constructed for the purpose, fitted with 

 enveloping steam jacket and heated 104° F.; the 

 ferment is now added in the exact proportion which 

 the strength of the ferment calls for; the milk is 



K% 



Fig. 16— CURDLING VAT. 



now stirred for three minutes ; the vat is then covered 

 and left for fifteen minutes, when the stirring is re- 

 newed with a paddle until curdling sets in, which 

 should take place about thirty minutes after adding 

 the ferment. Instantly after curdling has taken place 



