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The Curd Number Test. A Method of Testing the Curdling Qualities of Milk^*

Milk Research Laboratory, Children's Hospital of Philadelphia

ABSTRACT

When a specimen of milk is made to coagulate within an artificial curdling device under rigidly controlled conditions, the curds which form manifest a size distribution which appears to be a constant physical characteristic of the milk undergoing test. After hardening, drying, sieving and weighing the masses of curds thus obtained and then applying to the weight data a so-called "a-b-c" formula empirically derived, it is possible to arrive at a "curd number" which epitomizes the milk's curdling qualities. This proposed technique for curd number has been subjected to critical analysis and found to be experimentally useful in problems dealing with the coagulating properties of cow's milk preparations as related to human digestion. Curd number has been found in general to run parallel to curd tension, though broader in scope and with greater applicability to research.

^* Aided by grants from Philadelphia Milk Exchange and Chr. Hansen's Laboratories, Inc.