92 



THE STORY OF MILK 



2% starter is usually sufficient. An acidity of .18% to 

 .20% or 23^ degrees on the Rennet Test is usually de- 

 sired before the rennet is added. 



Adding Color and Rennet.* — If the cheese is to be 

 colored, from 1 to 2 ounces of liquid cheese color (An- 



C hrist ian D. A. 

 Hansen, inventor of 

 commercial rennet ex- 

 tract 



Blowing up the rennets to dry them 



natto dissolved in an alkali) per 1,000 lbs. of milk is now 

 added and thoroughly mixed into the milk which is 



* Rennet (see under " Ferments " in Chapter I) is prepared from the 

 third division of the stomach of the suckhrig or milk-fed calf. Fifty 

 years ago cheesemakers used to make their own rennet by soaking 

 salted calves' stomachs in sour whey, and ouf grandmothers used a piece 

 of a dry, salted stomach to make Junket or "Curds and Whey." About 

 1868, Christian Hansen, of Copenhagen, Denmark, began the prep- 

 aration of Commercial Rennet Extract which soon supplanted the 

 home-made rennet in all countries wherever cheese was made. Now- 

 adays rennet in liquid or powder or tablet form for cheesemaking, and 

 Junket Tablets for milk puddings, are prepared pure and of known 

 strength in laboratories and handled by druggists and dealers in dairy 

 supplies. 



The fresh stomachs are saved by the farmers or butchers and are 



