RENNET AND RENNETING. 163 



the present time, but, as previously pointed out, the 

 Author considers the acidimeter a more correct test. 

 The degree of acidity which will give best results 

 cannot be stated positively, nor is it likely to be the 

 same for all conditions or for all kinds of milk. Prob- 

 ably about .2 per cent, of acid in the milk at the time 

 of adding the rennet, or what is commonly called 

 " setting the vat," will be found satisfactory under 

 most circumstances. Until the cheesemaker grows 

 accustomed to the acidimeter it would be well to use 

 both tests for a time. The acidimeter requires much 

 less milk (hence less^ waste), less time, and the results 

 are more certain. With the rennet test, rennet, tem- 

 perature, time, and measure all influence the results, 

 whereas with the acidimeter temperature and time do 

 not affect the results ; hence two sources of error are 

 eliminated. 



When adding the rennet to the milk, dilute with 

 pure, clean, cold water, and stir it into the milk vigor- 

 ously until it is completely mixed through all parts of 

 the vat. This will take from three to five minutes in 

 a large vat (5,000 to 6,000 Ibs.) of milk. The milk 

 should now be left perfectly still, unless there be some 

 cream on the top, which should be removed, until 

 coagulation is complete, which will be in from twenty 

 to thirty minutes. 



According to Snyder, from 100 pounds of milk the 

 following percentages of the milk constituents will be 

 lost in the whey and recovered in the cheese : 



Lost in Whey. Recovered in Cheese. 



Water 80.97 6.65 



Solids 6.23 6.25 



