308 SCIENCE AND PRACTICE OF CHEESE-MAKING 



coagulation is greatly affected. The effect of water 

 is illustrated in the following table : 



(4) Different chemical compounds and metals 

 affect the rennet coagulation of milk in different ways. 

 Acid salts, in general, like free acids, favor rapidity 

 of coagulation. Alkalis and alkaline salts retard it. 

 The following substances, if present in certain 

 amounts, retard rennet coagulation of milk-casein: 

 Sodium chlorid (common salt), sodium acetate, 

 borax, chloroform, formalin and some other sub- 



strength of Compound Used 



