8 CHEESE AND CHEESE-MAKING 



borne out, although the reasons do not detract 

 from its truth. The same conditions do not, for 

 example, apply to large quantities of milk, or 

 to entirely fresh milk, which apply to small 

 quantities or to milk which has been practically 

 ripened by exposure. Thus, in the manufacture 

 of small cheeses small quantities of milk are 

 employed, and this milk parts with its heat more 

 rapidly than is the case with a large volume. 

 Again, when acid is developed slightly in milk, 

 less rennet is required, and a milk rich in fat 

 does not produce the same result with the same 

 quantity of rennet as a milk poor in fat. It 

 is important, therefore, in cheese-making to 

 understand the quality of the milk employed, 

 and, where it has been exposed for any number 

 of hours, to ascertain the quantity of acid 

 which it contains. Where small quantities of 

 milk are set for curd, wooden vessels should be 

 used, as wood is a non-conductor of heat ; lids 

 should be employed, and the whole covered 

 with a blanket or any other non-conducting 

 material. 



We have referred to the nature of the solid 

 matter of milk. The cheese-maker should early 



