1 62 CANADIAN DAIRYING. 



.45 to .3, while from similar milk treated with three 

 ounces of rennet per 1,000 milk the whey contained 

 but .1 to .15 per cent, of fat. It is thought by some 

 that a large quantity of rennet produces a cheese with 

 a great deal of moisture. This is not so, but rather 

 the reverse. Cheese made from milk to which two 

 ounces of rennet per 1,000 pounds were added con- 

 tained an average of 35.94 per cent, moisture. Cheese 

 made under similar conditions, except that six ounces 

 of rennet were used, contained 35.08 per cent, moist- 

 ure, a decrease of nearly one per cent. The cheese 

 made by using two ounces of rennet contained .089 

 per cent, of soluble nitrogenous matter, while those 

 made with six ounces contained .120 per cent, of 

 nitrogenous matter soluble. What is usually con- 

 sidered extra moisture in cheese, made by using a 

 large amount of rennet, is really a more soluble condi- 

 tion of the caseous matter. Rennet digests the curdy 

 matter, and a large quantity causes the cheese to 

 ripen more quickly. The length of time from 

 " setting " to " dipping," and from " dipping " to salt- 

 ing of the curd, does not seem to be affected by the 

 quantity of rennet used in the milk. 



The amount of standard extract to use may be 

 varied according to the time in which it is desired 

 that the cheese shall ripen. Not less than three 

 ounces per 1,000 pounds milk should be used, and as 

 a rule it is not necessary to add more than five 

 ounces at any time, and this only in the spring, when 

 " quick curing " cheese are desired. 



To ascertain the correct degree of ripeness for ren- 

 neting, some form of rennet test has been used up to 



