CHEESE MAKING. 263 



rennet, which is the stomach of the young calf prepared 

 by washing, salting, drying and preservation. 



954. Cheese may be made entirely of cream, from whole 

 or unskimmed milk with the cream of other milk added, 

 from milk from which a part of the cream has been taken, 

 from ordinary skim milk, from milk that has been skimmed 

 three or four times so as to remove nearly every particle 

 of cream, or even from buttermilk. The acid used to 

 curdle the milk acts only on the caseine and not on the 

 butter particles. The latter may remain imbedded in the 

 curd as it hardens, and will increase the richness and 

 flavor of the cheese, but they do not add at all to its 

 firmness, which is due to the caseine alone. 



955. The process of cheese making is both chemical 

 and mechanical. The milk is heated to about ninety-five 

 degrees, when the rennet is added, the chemical action 

 being thus hastened, and the separation of the whey 

 facilitated. If the rennet be strong and good, enough 

 may be used to curd the milk in about half an hour. It 

 is then allowed to stand for half an hour or an hour, 

 when it is cut across in different directions, to allow the 

 whey to work out more freely. 



956. The preparation of the rennet requires great 

 care ; indeed, every process in cheese making calls for 

 the exercise of much judgment and experience. . Many 

 fail in consequence of hurrying the pressing. The cheese 

 is usually allowed to stand in the press only one day, 

 though a longer time would make a much better cheese. 

 A self-acting cheese press is shown in figure 91. 



957. A very small advance in the price of dairy pro 

 ducts from improved quality, would add very largely to 

 the profits of many a farm. These articles are generally 

 the last on which purchasers are disposed to economize, 



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