The Slory of Cheese 



Adding Color and Rennet.* If the cheese is to be colored, from 

 1 to 2 ounces of liquid cheese color ( Annatto dissolved in an alkali) 

 per 1000 lbs. of milk is now added and thor- 

 oughly mixed into the milk which is then set 

 with rennet. Three ounces of a standard ren- 

 net extract to 1000 lbs. of milk is usually 

 sufficient. Enough should be used so that the 

 milk will show beginning coagulation in 10 

 to 15 minutes and be ready to cut in 30 to 40 

 minutes. 



The extract should be diluted with ten 

 times as much water and is then poured into 

 the milk under vigorous stirring so as to be 

 thoroughly distributed and incorporated in 

 the whole mass. 



CHRISTIAN D. A. HANSEN 



Inventor of Commercial 

 Rennet Extract 



Owing to the scarcity of the raw material for rennet extract 

 during the war, pepsin extracted from hogs' stomachs has been 

 substituted in many factories and is used either in dry form or as 

 a liquid extract instead of rennet extract. 



*IiKNXET I scp under I'miinits in Chapter I) is prepared from the third 

 (livision of the stomach of tln^ suoklin;;- or milk-fed calf. Fifty years a^o cheese 

 makers used to make their n\vn rennet hy soaking salted calves' stomachs in 

 sour whey, and our sfandniol hers used a piece of a dry, salted stomach to make 

 Junket or "('urds and Whey." About 1888, Christian Hansen, of Copenha.i;en. 

 Denmark, bejjan the prep- 

 a r a t i o n of Commercial 

 Rennet Extract which soon 

 supplanted the home-made 

 rennet in all countries 

 wherever cheese was made. 

 Nowadays rennet in liquid 

 or powder or tablet form 

 for cheese-makinii. and 

 Junket Tablets for milk 

 puddings, are prepared 

 pure and of known strength 

 In lalioi'a tories and handled 

 by di'ui^^'-ists and dealers 

 in dairy supplies. 



The fresh stomachs are 

 saved by the farmers or 

 l)u tellers and are either 

 blown u|» and drieil in the 

 air protected from sunlight 

 and rain, or split lenjjth- 

 wise and spread out flat 

 and salted on both sides. 



In the laboratory the 

 ferment is extracted hy 

 chemicals and a pure, clear 

 tif|uid extract is prepared. 

 of uniform strenulh and 

 pood kecpintr quality. Or 

 the extract is condensed 

 into a powdei- which aeaitt 

 is compressed Into ( ablets 

 of ET-eat strength. 



Blowing up the Rennets 

 to dry them 



