36 THIRTY-FOURTH ANNUAL REPORT OF THE 



50 cubic centimeters and then 5 cubic centimeters of this dilute rennet is 

 added to 160 cubic centimeters of milk at 86 deg. F. A five and a half 

 per cent, solution of Armour's scale pepsin has the same strength as 

 Hansen's extract. 



If desired half an ounce to an ounce of annato color, Hansen's or 

 other standard brand, per 1,000 pounds is added to the milk. The 

 milk should have a temperature of 86 degrees when set, "set" be- 

 ing the term used for adding the rennet. Use at the rate of 4 

 ounces of Hensen's rennet to the thousand pound of milk. An ounce 

 is approximately 30 cubic centimeters, so that for every 100 pounds 

 12 c. c. of rennet will be required. 



Scale pepsin that can be bought at the drug store can be substituted 

 for the rennet. Armour's scale pepsin, strength 1 .3000 when made up 

 into a five and a half per cent, solution is equal in strength to Hansen's 

 rennet extract. 



One-half gram or one-sixtieth of an ounce of this scale pepsin per 

 100 pounds of milk is approximately of the same proportion as 4 

 ounces of Hansen's extract per 1,000 pounds of milk. The pepsin 

 solution deteriorates rapidly and should be made up fresh each day. 



When the curd has become firm enough to break clean over the 

 finger it is ready to cut. The cutting is done first with the horizontal 

 knife and then with the perpendicular one. The cubes should be about 

 one-half inch in diameter. The curd particles should be set in motion 

 carefully and then the heat started and raised gradually to 98 degrees F. 

 In an hour and a half from the time the rennet was added the curd 

 should be firm and show fine silky thread not to exceed one-eighth of 

 an inch in length on the hot iron. The whey should then De drawn im- 

 mediately. Lactic acid is developed in the whey and this united with 

 curd changing it into a gluey substance which strings on the hot iron. 

 If this develops too far before drawing the whey, it will spoil the 

 cheese. 



The whey is drawn off and the curd placed upon a rack to drain. Tne 

 gluey substance mentioned makes the curd particles run together and 

 close up the spaces between them. The mass of curd should be cut 

 into blocks and be turned over often to let the whey drain out. In 

 the course of an hour or an hour and a half from the time the whey 

 was drawn off the curd will have matted together so that it will tear 

 in a distinct grain like the meat on a chicken's breast, and it will show 

 fine silky threads an inch long on the hot iron. It is then put through a 

 curd mill to cut it up into small, even sized pieces for salting. When 

 ready to salt, the curd is cooled to 80 degrees, at which temperature the 

 fat will not run. Two and a half pounds to the hundred of curd is 

 added and stirred evenly. When the curd becomes mellow again it is 

 ready for the press. It should be pressed firmly for at least 20 hours. 

 When taken from the press it is placed in the curing room, which 

 should not exceed 65 degrees in temperature. The cheese should be 

 turned and rubbed each day. When two weeks old they may be 



