Page 182 - Agriculture_Form_3

Agriculture for Secondary Schools

(d) After boiling, cool the milk immediately to room temperature (20 - 30
℃) by placing the container in a basin or sink filled with clean, cool
water, ensuring water does not enter the milk (refer to Figure 9.10). Then,
stir gently with a clean spoon, preferably the same cooking paddle or
ladle used during boiling. This helps the milk to cool fast and evenly.
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Note: To check if the milk has cooled to the right temperature, use a thermometer
if available (refer to Figure 9.13). Insert it in the milk without touching
the sides or bottom of the container and wait for 30 - 60 seconds to get an
accurate reading. If no thermometer is available, dip a clean metal spoon
into the milk, and place a drop on the underside of your clean palm or
wrist (refer to 9.14 (a) and (b)). The milk should feel warm, not hot, before
adding the starter.

Figure 9.13: Cooling of milk

Figure 9.14 (a) and (b): Checking milk temperature

Student’s Book Form Three 173

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AGRICULTURE F3.indd 173