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A measuring glass and an accurate thermometer are indispensable

The Marschall rennet test

bacteria to multiply in the milk until a Rennet Test or Acid Test shows that the desired degree of acidity has been reached. The starter may be sour whey or preferably prepared from sweet skim milk or whole milk with a commercial lactic acid culture as described in Chapter I under Ferments and Buttermilk. From 1% to