54 CHEESE MAKING. 
found on the market. The public seems to be prejudiced against 
mineral coloring, but there is so little of it in the cheese that it 
is doubtful if it is injurious to health. Of late years more and 
more consumers appear to prefer uncolored cheese. 
Different markets require different shades of color. It seems 
to be a general rule that the further south we go the higher color 
is required. Chicago calls for a straw color. St. Louis wants 
a deep yellow color, and New Orleans almost an orange color. 
(217.) 
Fig. 24.—Branch of Annatto tree, showing seeds from which cheese color 
is made. 
The color should be added before the rennet. It should be 
diluted with water and stirred in thoroughly. In the cheese it 
should not be of a reddish hue. 
116. Setting the Milk. 
Having gotten our milk into the proper condition we are 
now ready to set it. It should be sct at 86° F. It sometimes 
happens that the milk has accidentally been warmed up to 90°. 
It is better to set the milk at that temperature than to wait and 
