ANNATTO 243 



Whey. — The whey which drains from thS curd in 

 cheese-making is a perfectly transparent Hquid, con- 

 taining the sugar and albumin originally present in the 

 milk; it should not contain more than a trace of 

 butter. If, however, the curd has been roughly treated, 

 the milk has been rich, and the temperature high, 

 considerable quantities of butter will be present, and 

 the cheese suffer in consequence. When whey is rich 

 in butter it is generally allowed to stand till the butter 

 has risen ; the butter may then be added to the next 

 churning. 



The average composition of whey is about as follows : 

 Water, 93"3 ; albuminoids, 09 ; fat, 0'3 ; sugar and 

 lactic acid, 4'9 ; ash, 0"6. The albuminoid ratio is 

 1 : 5-7. 



Annatto.— This is prepared from the pulpy coating 

 of the seeds of Bixa Orellana. The orange colouring 

 matter is soluble in alkalies and in oil. Solid annatto 

 contains much alkali carbonate, it is therefore soluble 

 in water. When used for colouring butter, a small 

 quantity of annatto solution is added to the cream 

 before churning. When cheese is to be coloured, the 

 annatto solution is added to the milk before the 

 rennet. 



Cleanliness.— In all the operations of the dairy the 

 greatest cleanliness must be observed. All utensils 

 should be washed with hot water as soon as done with, 

 to destroy any adhering ferments. Every vessel con- 

 taining milk, or its products, should be covered in order 

 to protect it from dust. Without such precautions no 

 good butter or cheese can be made. 



