472 



Journal of Agriculture, Victoria. [10 Aug., 1917. 



Colour. 



For coloured cheese Anuatto should be added to give a bright golden 

 colour. The amount required varies with different milk and the season 

 of the year. One ounce to every 50 gallons is the usual amount. Even 

 a little may be used with advantage in the making of white cheese when 

 the fat in the milk is of a light colour. 



Rennet. 



The time to add rennet is a most important point. It should be so 

 introduced that the cheese will take from six to seven hours to make. 

 The method adopted to ascertain the proper time at which to add rennet 

 is described in Bulletin No. 13, page 6, which gives an approximate 

 time, and is used generally by all makers. It. stands to reason that a 

 quick and slow starter may have developed the same amount of acid 



Cheese Presses. 



at the time of testing, but a few houi-s later the quick one may be 

 absolutely sour, while the other may not be far advanced at all. In 

 dairies it; is of advantage to milk the cows always atu a regular hour, 

 to have the milk cooled to the same temperature under exactly similar 

 conditions at a fixed time each night, and to control the ventilation over- 

 nigi.^^ if possible, so as to have the same temperature every morning. 

 Speaking in a general way, a small percentage of starter should be 

 added to the milk each morning, after taking a test for acid. The 

 morning's milk should come in at a regular hour, and its temperature 

 raised to that required for setting. The amount of rennet to use 

 depends on the quality of milk and the time the cheese is to be kept. 



The curdling of milk by rennet may be regarded as taking place 

 in two stages. First, the enzyme o"f rennet splits up the lime casein 

 compounds into paracasein and whey albumin, and coagulation then 



