«12 ANNUAL, REPORT OF THE Off. Doc. 



In the chapter preceding, we have prepared the milk for receiving 

 the rennet. The remaindiei' of the process can be advantageously 

 described under the following divisions: 



(1.) Coagulating the milk by rennet. 



(2.) Cutfing the curd. 



(3.) Heating the curd. 



(4.) Removing the whey. 



(5.) Cheddaring the curd. 



(6.) Milling the curd. 



(7.) Salting and pressing curd. 



(8.) Curing cheese. 



The subject of cheese curing is so important that we shall reserve 

 its discussion for another chapter. 



52. Coagulating Milk by Rennet Extract. 



This is also called among cheese-makers ''setting the milk with 

 rennet." It may be stated here, that during the process of ripening, 

 the milk should be more or less constantly stirred, in order to mix 

 back the cream that rises or rather to prevent its rising. The milk 

 is heated gradually to 82 degrees F. to 86 degrees F., and then tested 

 for ripeness. If sufficiently ripe the rennet is added at once; if 

 not ripe enough, it is allowed to stand at the given temperature 

 until it gives the right test. However, if the milk is so lacking 

 in acid as to require too long for the acid to form without help, then 

 use a starter as described above. When the amount of acid in 

 the milk is reached according to the tests given above, the rennet 

 extract should be added. Three points in this connection should be 

 considered, (1) the temperature of the milk when the rennet is added, 

 (2) the amount of rennet extract to be added to the milk, and (3) 

 the method of adding the rennet extract. 



(1.) Temperature of Milk when Rennet is Added. — There is a varia- 

 tion of a few degrees in the practice of different cheese-makers. The 

 temperature at which the milk is ripened should be the temperature 

 of the milk when the rennet extract is added, and that point may bo 

 anywhere from 82 degrees F. to 86 degrees F. The advantage of 

 the higher temperature is more rapid action and economy of time, 

 especially m ripening, if no starter is used. Milk coagulates more 

 quickly considerably above 82 degrees F. to 86 degrees F., but this 

 range of temperature has been shown by experience to be the most 

 desirable. At higher temperature© the curd hardens too rapidly to 

 allow one to cut it conveniently, and in the subsequent process there 

 is greater liability to loss of fat. 



(2.) Amount of Rennet Extract to Use. — The amount of rennet 

 extract to use will depend chiefly on its etreogth, other things being 



