cheese making cheesemaking secretion and contamination of milk 17 fig 6curds from milk of different quality as produced in the wiscon sin curd test upper figure curd from a good milk large irregular holes mechanical middle figure curd from tainted milk numerous small quotpin holesquot due to gas formed by rapid development of sugar fermenting bacteria lower figure curd from a foul milk when received this milk showed no abnormal symptom taut the foul odor and spongy texture appeared in six to eight hours by means of this test the factory operator can detect with certa rj8xrr.jpg from next» an milk View Photo