84 HINTS ON DAIRYING. 



should by no means Le added until the temperature stops 

 rising or so nearly so that by the time the rennet is 

 stirred in and the stirring stopped, because the milk be- 

 gins to coagulate, a stationary temperature will have 

 been reached. 



COLORING. 



The coloring fluid should be added just before the 

 rennet is unless white cheese is made. There is a lim- 

 ited demand for white cheese for the London market. 

 But do not make the color too high as there is a limited 

 demand for high-colored goods, and this mainly from the 

 South, in spring and fall. Nor should the color be too 

 pale, as there is really no demand for pale cheese. It 

 should be either white or of a medium hue a bright, 

 golden yellow. There is a demand for uniformity of 

 color, as buyers often want large lots, all of the same hue 

 or shade. In selecting such a lot, they may rule out 

 first-class cheese that is to pale or too high-colored. The 

 universal use of the same manufacture of coloring extract 

 guaranteed of uniform strength, might secure uniformity 

 in coloring. But this is doubtful and difficult. A better, 

 and we think, a feasible way, would be to have a standard 

 color like those accompanying paints furnished to 

 every cheese maker a* a guide, and let him color to it 

 as nearly as possible. In this way, a close approximate 

 to uniformity of color might be secured. He could then 

 use whatever coloring fluid he chose, and his eye would 

 be his guide. Coloring does not improve the product. 

 If it does no harm, it does no good beyond gratifying the 



