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Journal of Dairy Science Vol. 17 No. 12 791-798
© 1934 by American Dairy Science Association ®
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A Study of Some Factors Influence the Hill Curd Test*

W. J. Caulifield and W. H. Riddell

Kansas Agricultural Experiment Station, Manhattan

ABSTRACT

  1. Results secured with a relatively large number of determinations on the same samples of milk indicate that the differences between skilled operators will as a rule be small in the curd test.
  2. The temperature at which the test is run was found to be one of the most important factors influencing the results of the curd test.
  3. A variation in the time interval between the addition of the coagulant and cutting the curd showed a significant influence on the results of the test. The effect was most pronounced with milk of medium curd tension (55–60 grams) than with samples of lower curd tension.
  4. A reduction in the amount of pepsin, pepsin-calcium chloride solution, or calcium chloride solution below that specified in the Hill curd test was found to produce higher results. On the other hand increasing the amount of the coagulant resulted in lower values being obtained.
  5. The addition of the milk to the coagulant proved to be as accurate a method of mixing the two as the present recommended procedure. It has the added advantages of being more rapid and easier to perform.
  6. While any one of the factors studied may not exert a marked influence on results secured in the curd test, with two or more factors uncontrolled the results would be open to question. It is important that all conditions of the test be controlled as carefully as possible if accurate results are to be secured.

FOOTNOTES

* Contribution No. 97, Department of Dairy Husbandry.






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