THE MILCH GOAT IN CALIFORNIA 



95 



If the outside air is colder than 70 F. and the milk is likely to cool down during 

 the night, it would be advisable to set at about 75 F., while if the night air is 

 warmer than 70 F. the setting temperature should be below 70 F. 



Setting: Eennet extract is added at the rate of 2^4 cubic centimeters per hun- 

 dred pounds of milk. The rennet should be diluted with about twenty times its 

 volume of cold water before being mixed with the milk. Starter (curdled milk) 

 should be added at the rate of about 50 cubic centimeters per hundred pounds of 

 milk. For average milk about two cubic centimeters of cheese color per hundred 

 pounds of milk will give the desired color in the cheese. In some cases conditions 



ig. 



doe kid Inkyo Tolonah at seven months of age. 

 (Courtesy of Dr. B. J. Gregg, Lakeside, Cal.) 



may be such that no color is necessary, while in other cases a higher rate than 

 that above mentioned may be necessary in order to give the proper yellow color 

 to the cheese. After all ingredients are thoroughly mixed with the milk it should 

 be covered and allowed to set for about fifteen to eighteen hours. 



The curd is ready to drain when a thin layer of whey shows up at the sides 

 of the can and on top of the curd and the free whey tests from .3 to .4 per cent 

 acidity. A low acidity at the end of eighteen hours indicates too low temperature 

 or insufficient starter; if the acidity is too high it is probably caused by opposite 

 conditions. The curd should then be poured in a draining cloth, using a separate 

 cloth for the contents of each can. Cloth used for this purpose should have 

 a mesh similar to the cloth used for making flour sacks; ordinary cheesecloth 

 allows too much curd to pass through and results in a low yield. These sacks of 

 curd should be suspended and allowed to drain about eight to ten hours. The 



