I5 8 CANADIAN DAIRYING. 



added soon after the milk is in the vat and the total 

 weight known. Cheese color is usually made from 

 annatto seed dissolved in potash, or from a mineral 

 source, such as coal tar. The tendency is in favor of 

 uncolored cheese. If people who ask for colored 

 cheese saw the material used for giving it the deep 

 yellow color there would be less demand for such 

 cheese. The object is to deceive the purchaser of 

 the cheese, who thinks that he is getting a richer 

 cheese because it is more highly colored. 



To color evenly add the required amount of color- 

 ing to a large dipperful of milk, then mix thoroughly 

 by stirring it through the whole vat of milk. 



RENNET AND RENNETING. 



Rennet is an extract from the stomach of a calf, 

 and contains, in addition to preservatives, peptic and 

 lactic ferments. Some plants, such as the artichoke, 

 melon tree, and butterwort, contain properties similar 

 to rennet. It is usually sold in the form of a liquid 

 extract. This should be clear, and have a pleasant, 

 not too strong smell. Sometimes cheesemakers make 

 the extract from calves' stomachs, but it is safer to 

 purchase a reliable commercial brand. As rennet 

 varies in strength it should be tested by means of the 

 rennet test. Rennet is also sold in powder and tab- 

 let forms, but these have not been popular among 

 Canadian cheesemakers, largely because of the trouble 

 in getting them dissolved. The liquid is always 

 ready for use, and the average man does not wish any 

 extra labor when he gets ready to "set the vat." 



