14 BULLETIN 660, U. S. DEPARTMENT OP AGRICULTURE. 



100 pounds was used, the curd was too dry to be satisfactory and the 

 draining period was not shortened. There is a gradual increase in 

 the whey expelled with the larger quantity of rennet until about -1 

 c. c. is used, when the drainage appears to be checked slightly. 



Rennet used at the rate of from one-half to 2 c. c. per 100 pounds 

 seems to be the most satisfactory for Neufchatel cheese, whereas 1 c. c. 

 to •_' c. c. seems most desirable for a like Quantity of cream cheese. 



