MAKING DIFFERENT KINDS OF CHEESE 407 



every trace of taint; in brief, it should be in as per- 

 fect condition as it is possible to have milk. 



Treatment of milk before adding rennet. — The 

 temperature of the milk should be brought up to a 

 point not below 85° F. nor much above 88° F. When 

 the desired temperature has become constant, then the 

 coloring-matter should be added to the milk and 

 thoroughly incorporated by stirring before the rennet 

 is added. 



Addition of rennet to milk. — When the tempera- 

 ture reaches the desired point 85° to 88° F. and 

 remains there stationary, the rennet-extract is 

 added, 4^ to 5^ ounces being taken for 1,000 

 pounds of milk, or enough to coagulate the milk 

 in the desired time, at the actual temperature used. 

 The milk should be completely coagulated, ready 

 for cutting, in about 12 to 18 minutes from the time 

 the rennet is added. The same precautions observed 

 in making cheddar cheese should be followed in 

 making Edam cheese with reference to care in add- 

 ing the rennet, such as careful, accurate measurement, 

 dilution with pure water before addition to milk, 

 etc. 



Cutting the curd. — When the curd breaks clean 

 across the finger, it should be cut; the curd is cut a 

 very little softer than in the cheddar process as 

 ordinarily practiced. First, a vertical knife is used 

 and the curd is cut lengthwise, after which it is 

 allowed to stand until the slices of curd begin to 

 show the separation of whey. Then the vertical 

 knife is used in cutting crosswise, after which the 

 horizontal knife is at once used. Any curd adher- 

 ing to the bottom and sides of the vat is carefully 

 removed by the hand, after which the curd-knife is 



