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Modification of the Bloom Gelometer for Use in the Determination of the Curd Tension of Milk

Chemical Laboratory, Charles B. Knox Gelatine Company, Camden, New Jersey

ABSTRACT

The Bloom gelometer has been adapted for use in the estimation of the curd tension of milk. It is especially useful in the measurement of very low curd tensions.

When the regular pepsin-calcium chloride coagulant of Hill is used, the modified gelometer gives results which agree well with those of the Hill apparatus.

If a coagulant consisting of 0.45 per cent of pepsin in 0.09 N hydrochloric acid is used, however, the gelometer under the experimental conditions outlined in this paper gives erroneous results, due, in part at least, to greater retraction of the curd produced by this coagulant.