196 AUSTRALIAN AGRICULTURE. 



from the stomach are that should there be any decom- 

 position of the membranes there will pass into solution 

 substances generally of a disagreeable odour, and the 

 further risk of unpleasant taint to the cheese. Pepsin is 

 a peculiar ferment ; it causes other substances to undergo 

 changes without undergoing any material change itself 

 so far as known. Experience and observation, however, 

 encourage the belief that rennet continues its digestive 

 properties when absorbed as food with the other contents of 

 cheese. 



Cheese Factory System. Jacketed vats are used, 

 wherein heat can be regulated by steam supply from a 

 boiler. The milk having been cooled the night previous 

 and the cream prevented from rising by frequent stirring 

 ia usually about 65deg. in the morning. Into this is run, 

 after cooling, the morning's milk, and the temperature of 

 the whole is raised to about 84deg. in hot weather, and up 

 to 90deg. in cooler weather, making a mean temperature 

 of about 85deg. for setting in mild weather. When colour 

 is used, the colouring liquid is mixed with the milk, and 

 then sufficient rennet added. Coagulation begins in about 

 ten minutes. Prepared chemical rennet as fluid, powder, 

 or in lozenge form, is now in general use in preference to 

 the rennet made from the stomach of the calf. When 

 colouring matter is used it is in a liquid state and prepared 

 from the best annatto. Hansen's prepared colouring is in 

 favour, and also the form known as aunattoine. It is easy 

 to reduce to a liquid state, and is put up in packages 

 accompanied by a recipe for its preparation and use in 

 cheesemaking. One tablespoonful (^oz.) is generally used 

 for 20 gallons of milk. A slight agitation is kept up 

 until the milk begins to roll thick and heavy, for the 

 purpose of preventing the cream from separating, but care 

 must be taken not to stir too long, or a smooth compact 

 mass of curd will be impossible, a broken, spongy mass 

 may appear in its place, from which many of the fine 

 particles of butter will be washed off in the whey. As 

 soon as the curd breaks smoothly across the finger, leaving 

 the finger clean and the clear whey settles in the broken 

 place say in 35 minutes from time of adding the rennet 



