Composition of Cheese. 35 



test-paper, and of 60 Fahr., J ounce of rennet was 

 added. 

 Result : No coagulation after 3 hours. 



Another J ounce of the same rennet was then added. 



Result: The milk coagulated 1 hour after this addition, but 

 the casein was by no means well separated, and remained 

 tender and too spongy, even after 24 hours. The whey 

 was slightly alkaline. 



2nd Exp. To another pint of milk, neutral to test-paper, I added 

 \ ounce of the same rennet. The temperature of the 

 milk was 60, as before. 



Result : The curd separated (though imperfectly) after 3 hours. 

 The whey was neutral. 



N.B. It will be seen that the curd separated more readily 

 from milk which was neutral, than from that which was alkaline. 



3rd Exp. To 2 pints of skimmed milk (24 hours old), and very 

 slightly acid, I added J ounce of rennet. Temperature of 

 milk 59 Fahr. 



Result : Curd separated in 2 hours ; reaction of whey the same 

 as that of the milk. 



Thus, if milk is slightly sour, rennet separates the curd more 

 readily than when it is neutral, though the temperature may be 

 low. 



4th Exp. To 1 pint of milk, slightly alkaline, and heated to 



82 Fahr., J ounce of rennet was added. 



Result : The milk coagulated in 20 minutes ; the whey was 

 slightly alkaline. 



5th Exp. To 1 pint of milk heated to 100, and neutral on re- 

 action, J- ounce of rennet was added. 

 Result : Milk coagulated in J- hour ; whey perfectly neutral. 



Qth Exp. Added to 1 pint of milk J ounce of rennet. The 



temperature of milk was 110; its reaction alkaline. 

 Result : Milk coagulated in 10 minutes ; the whey was 

 alkaline. 



7th Exp. Milk was raised to 120 Fahr., and J ounce of rennet 

 added to 1 pint of milk, which was slightly alkaline to 

 test-paper. 



Result : Milk coagulated in 10 minutes ; the whey had the 

 same reaction as the milk. 



Sth Exp. 1 pint of milk was heated to 130, and J ounce of 

 rennet added. 



