366 SCIENCE AND PRACTICE OF CHEESE-MAKING 



used in increasing amounts, is shown by the results 

 given on page 365, which were obtained in an experi- 

 ment in which the cheese was made in an entirely 

 normal way, except that hydrochloric acid was used 

 in place of lactic acid or a "starter." 



The following tables are taken from the records of 

 the Wisconsin experiment station : 



DIGESTING ACTION OF DIFFERENT AMOUNTS OF RENNET- 

 EXTRACT IN CHEESE 



DIGESTING ACTION OF RENNET-EXTRACT AND PEPSIN 

 IN CHEESE 



We may summarize as follows the results estab- 

 lished by investigation regarding the relation of ren- 

 net-extract to the cheese-ripening process: 



