RENNET. 



if carried far enough before the curd is removed from it, 

 the liner flavoring oils are cut by it, the phosphates are 

 dissolved, and these pass out with the whey, leaving the 

 cheese but little better than an indigestible mass. If the 

 acid adds solidity to the cheese, it does it by removing 

 from it valuable ingredients. 



TAINTED HENNET. 



Frequently, we have encountered rennet preparations 

 that were not only very sour, but also tainted and having 

 a strong smell of carrion. Nothing but huffy, porous, 

 stinking and rotten cheese can result from the use of 

 such rennet preparation. Yet it is used, and the result 

 is attributed to bad milk, or to the presence of some in- 

 scrutable taint or ferment, so prone are mankind to at- 

 tribute effects to wrong causes. It has been to us unac- 

 countable that cheese makers should use such horrid 

 broth as we have seen them use, if they have any sense of 

 smell whatever, and utterly astonishing that they should 

 expect good cheese to be made from, using it. With 

 good milk, the cheese may appear fairly good for several 

 days especially if put to curing at a low temperature. 

 But sooner or later, the taint must make its appearance. 

 Possibly, it may not show ten days from the hoops, but 

 the cheese can never become a mellow mass without also 

 becoming a stinking one. It will soon be ripe and soon 

 rotten. 



CURING 1 RENNETS. 



It is usually understood that rennets are calves' 

 stomachs salted and dried, or otherwise prepared; but it 



