RENNET. 



UR recent observations more than ever convince us 

 of the importance of good rennet in cheese mak- 

 ing. Great evils and losses result from the use of 

 bad rennet; and the great trouble is that many cheese 

 makers do not know when rennet is bad. There is not 

 only the evil of diseased and tainted rennets, to begin 

 with, but the preparation from good rennets is often 

 spoiled in the preparing. Frequently, in hot weather, 

 they are allowed to taint while soaking; and when the 

 liquid is prepared sweet, it is often allowed to ferment 

 and taint for want of sufficient suit and from exposure in 

 a high temperature. 



SOAKING IN WHEY. 



Soaking in whey, containing all its taints and impuri' 

 ties, is the source of a vast amount of foul rennet and oft- 

 flavored cheese. If whey is used, it should be boiled to 

 kill taints and precipitate, as far as possible, the solids 

 remaining in it. But, do the best that can be done with 

 it, and still whey is objectionable for soaking rennets, 

 bf'i'iiuse of the acid that develops in it from the presence 

 of sugar. This acid neutralizes a corresponding amount 

 of rennet and helps to impoverish the cheese. Indeed, 



