212 MINUTES MAY 



1 08. 2. Coagulation. Next to the art of correct- 



CHEESE. ing the milk (an art as yet in its infancy) this 



feems to claim the attention of the experimen- 

 talift. 



It is known, from daily experience, that the 

 warmer the milk is, when the rennet is put to 

 it, the fooner it will coagulate, with a given 

 quantity of rennet of a given ftrength. 



It is equally well known that the cooler the 

 milk, and the longer it is in coagulating, the 

 more tender and delicate the curd becomes : 

 on the contrary, if the milk be too hot, and 

 the coagulation takes place too rapidly, the 

 curd proves tough and harfli. 



But it feems to be a fact, equally well efla- 

 blifhed, that a cheefe made from milk, which 

 has been cooly and ilowly coagulated, is lon- 

 ger before it become marketable than one 

 made from milk which has undergone a lefs 

 deliberate coagulation; and which, being 

 drier, and of a harflier texture, fooner become s 

 " cheefey," and fit for the tafter. 



Therefore, the great art in this ftage of the 

 procefs lies in 



The degree of warmth of the milk when 

 fet; that is, when the rennet is put to it ; or, 

 in 



The 



