Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

by Harvey Washington Wiley

Fig. 15.—Improvised Wisconsin Curd Test.
C, Can used to hold sample; P, pipette for measuring rennet; K, knife for breaking curd.

Fig. 16.—A, Milk; B, Broken Curd in Whey; C, Matted Curd.

Fig. 17.—Curd from a Good Milk. Large, Irregular Holes Mechanical.

Fig. 18.—Curd from a Tainted Milk. Large, Irregular Holes Mechanical; Small Pinholes Due to Gas.

Fig. 19.—Curd from Foul Milk.