PRODUCTION, COMPOSITION AND CHARACTERISTICS 21 



tablets (Rennet Tablets and Junket Tablets). The 

 characteristics and use of rennet are described under 

 ''Cheese Making" in Chapter III. 



Pepsin is another enzyme the office of which in the 

 process of digestion is to dissolve albuminoids. It is 

 not considered identical with rennet though in an acid 

 solution it will curdle milk. It occurs in the stomachs 

 of grown animals fed on solid food and is usually pro- 

 duced from hogs' stomachs. 



Bacteria 



Everywhere, in the air, in water, in the soil, and 

 clinging to every object in the world, are minute or- 

 ganisms known under the common names of bacteria 

 or microbes. In contrast to rennet and the other 

 '^ unorganized" ferments, bacteria belong to the '' or- 

 ganized" class. Some are harmful, producing putre- 

 faction, dissolution, poisons or disease; others are bene- 

 ficial, leading to desirable fermentations and changes; 

 others again are indifferent, neither good nor bad, but 

 harmless. 



As the milk comes from the cow it is almost free from 

 bacteria, but milk makes an excellent soil for many of 

 these organisms to grow in, and they soon get in, to 

 multiply with enormous rapidity at any temperature 

 from 60° to 100° F. 



Lactic Acid Bacilli are bacteria of special importance 

 to the dairyman, for they convert sugar of milk into 

 lactic acid and produce various more or less agreeable 

 flavors. They are also powerful germicides and scav- 

 engers, destroying or neutralizing the products of other 

 bacteria which in the absence of these bacteria and the 



