Dairy Farming
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In our eReader you can find the full English version of the book. Read Dairy Farming Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Dairy Farming
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A good starter will not only hasten the ripening but will improve the flavor of the cheese.
Adding Qolor and Rennet Extract. As soon as the milk shows an acidity of 0.18% to 0.2% add color at the rate of one ounce (30 c. c.) per 1,000 pounds of milk and thoroughly mix. The amount of color to be used depends upon the season of the year, the market demands and the kind of milk. After the color is thoroughly incorporated, add rennet extract (curdling agent) at the rate of about four ounces (120 c.... c.) per 1,000 pounds of milk. The rennet extract should be diluted with water to the extent 187 188 UAIKY FARMING of four or five times its own volume before adding it to the milk. After the rennet extract has been thoroughly stirred in, the milk should be allowed to stand undis- turbed until sufficiently curdled to cut. The tempera- ture at the time of adding the rennet should be 86° to 90° F.
MILK AND ITS PRODUCTS 189 The amount of rennet extract to be used is determined by the quickness with which the cheese is to ripen.
What to read after Dairy Farming?
You can find similar books in the "Read Also" column, or choose other free books by Michels, John, 1875- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
A good starter will not only hasten the ripening but will improve the flavor of the cheese.
Adding Qolor and Rennet Extract. As soon as the milk shows an acidity of 0.18% to 0.2% add color at the rate of one ounce (30 c. c.) per 1,000 pounds of milk and thoroughly mix. The amount of color to be used depends upon the season of the year, the market demands and the kind of milk. After the color is thoroughly incorporated, add rennet extract (curdling agent) at the rate of about four ounces (120 c.... c.) per 1,000 pounds of milk. The rennet extract should be diluted with water to the extent 187 188 UAIKY FARMING of four or five times its own volume before adding it to the milk. After the rennet extract has been thoroughly stirred in, the milk should be allowed to stand undis- turbed until sufficiently curdled to cut. The tempera- ture at the time of adding the rennet should be 86° to 90° F.
MILK AND ITS PRODUCTS 189 The amount of rennet extract to be used is determined by the quickness with which the cheese is to ripen.
What to read after Dairy Farming?
You can find similar books in the "Read Also" column, or choose other free books by Michels, John, 1875- to read onlineMoreLess
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