^ 



^ 



22 SCIENCE AND PRACTICE OF CHEESE-MAKING 



ADDING COLOR 



When coloring--matter is used, it should be added 

 just before the rennet, being diluted before addition 

 and thoroughly mixed through the mass of milk. The 

 amount used depends on the demands of different 

 markets. About i ounce for i,ooo pounds of milk is 



"^ generally sufficient, but the amount may vary from 



I Yz ounce to 3 ounces. 



PREPARATION AND ADDITION OF 

 RENNET-EXTRACT 



^ Adding rennet-extract is commonly known as 



"setting" milk with rennet. As soon as the milk is 

 ^ - — . 

 ^,*^ ripe enough the rennet-extract should be added. In 



the use of rennet, three points must be kept in mind: 

 (i) Temperature of milk; (2) amount of rennet- 

 extract to use; (3) method of adding rennet-extract 

 and thorough stirring after addition. 



(i) Temperature of the milk. — The ideal tem- 

 perature, under normal conditions, is 86° F., al- 

 though many successful cheese-makers prefer a 

 <^ ^3/" temperature of 84° F. At higher temperatures 

 ^^/i»,.*<^^ the curd hardens too quickly to handle conven- 

 iently, and there is danger of loss of fat later in the 

 cutting. Lower temperatures require a longer time 

 for a proper degree of hardness, and, if the extra 

 time is not allowed, give too soft a curd, which 

 results in loss in cheese yield. The temperature 

 should be uniform throughout the milk. 



(2) Amount of rennet-extract to use. — This will 

 depend on (i) the strength of the extract, (2) the 



