Recent Jmprovrments in Ddiry-prnctice, 
71 
Fijr. 2. 
ciple in tho manufacture of cheese, viz., that the temperature, 
instead of being alliwed to fall Irom the time of scttln<^ the 
milk with the rennet, should be gradually raised to a higher 
range, until tlie curd has lost its affinity lor the whey and sul)- 
sided to the bottom of the tub.* 
A cheese-press (fig. 2) of ingenious construction [and great 
power : a sttjvc con- 
nected with warm 
water-pipes for heat- 
ing the cheese-room, 
and a cheese turner, 
registered by John 
Strutt, Esq., of Bel- 
per, near Derby, may 
also be noticed as re- 
cent improvements. 
The next, and per- 
haps the most inter- 
esting of recent inven- 
tions for advancing 
dairy practice, is an 
acetometer for testing 
and regulating the che- 
mical condition of the 
milk when it is set 
with the rennet at the 
commencement of the 
process, and for ascer- 
taining the progress 
of acidification, so as to enable the dairymaid to perform the 
subsequent operations at the proper moment. 
Cheesemaking being a process of lactic fermentation, at every 
stage of which certain products are developed, it is evident that 
it cannot, without an instrument of this kind, be conducted 
either with chemical precision or with uniform results. A ther- 
mometer to regulate the temperature is all that was once thought 
necessary ; but when the art of cheesemaking is farther advanced, 
it will be found that the temperature of the milk ought to be 
subordinate to, and regulated by its chemical condition. 
The acetometer in question was invented and introduced last 
year by the writer, who, in two publications, drew public attention 
to the usefulness of such a test, and was the first to recognise and 
* This improved tub is niaile by James Lyon, CO, St. George "s Eoad, Glasgo-w ; 
price, with frame for twenty cows' milk, 4?. 10s. 
