1 Oct., 1898.] QUEENSLAND AGRICULTURAL JOURNAL. 975 
test, ventilation, disinfection, good food, but not a forcing diet, pure water, are 
the practical means of combating consumption in cows. Common sense and 
sanitation will do the business. Education and agitation should be along these 
lines. 
Lastly, in all these years the milk or beef from a tuberculous cow 
has never been positively proven to have been the direct cause of consumption 
in a single human being. While such danger exists, it has been grossly 
exaggerated, as shown by the widespread decrease in consumption coincident 
with a large increase in the per capita use of milk, - 
HINTS FOR CHEESEMAKERS. 
HEATING MILK. 
Tr is necessary, as a rule, to heat milk before renneting, unless, as in some 
cases, it happens it has not lost its natural heat. Milk, when drawn from the 
cow, has a temperature of 95 degrees F., but rapidly loses its heat on exposure 
to the atmosphere. When steam vats are employed in cheesemaking, the 
temperature of the milk is raised by its being surrounded by steam and hot 
water. Remember to well stir the milk to prevent fat rising to the surface 
and also the bottom layer from scalding. ’ 
The old-fashioned way consists of withdrawing small portions of the milk, 
heating these, and returning until the right amount of heatis attained. Now, 
instead of doing this in sucha haphazard way, it would be well for cheesemakers 
to follow a simple rule, which will give the exact number of degrees to which a 
small quantity must be heated to warm up the whole. 
The rule is as follows:—Multiply the number of gallons of milk you are 
dealing with by the difference of its present temperature and the temperature 
required; dividing by the number of gallons of milk you intend heating ; 
and, finally, add the resultant to the present temperature of the milk. This 
gives us the temperature to which the small quantity has to be heated to bring 
up the large quantity to the required pitch. Formulating this for simplicity, 
it would be: 
Number of gallons Required __ Present 
of milk "a temp. temp. 
Number of gallons heated. 
Take an example. Fourteen gallons of milk has at present a temperature 
of 82 degrees F., but we intend to rennet at 86 degrees I’. 
A difference of 4 degrees F. theretore exists. So that if we take out, say, 
three gallons to heat, to what temperature must it be brought to bring the 
fourteen gallons up to 86 degrees I. ? 
The above formula gives us the key-note. 
14 gals. x 4° 
3 gals, 
So that the three gallons will have to be raised to 101 degrees I'., which, 
when added to the rest, will give us fourteen gallons of a temperature of $6 
degrees I. 
Rennet is what is known as an unorganised ferment, sometimes termed 
a chemical ferment, and is found in the stomachs of most animals. Commer- 
cially it is usually extracted from the stomach of the calf, that is the head, or 
rennet stomach, where it exists in the cells of the lining membrane. 
Some practical cheevemakers still make their own rennet by extracting 
calyes’ stomachs with salt, getting a resulting liquid which is unreliable for 
cheesemaking on account of its very varying strength, and its liability to 
decompose. 
It is now unadvisable to prepare one’s own rennet, as such good brands 
can be bought on the market, which are very uniform in strength, being 
always the same, and depreciating but little on keeping. 
= resultant + Present temperature. 
= 19° + 82° = 101° F. 
