92 DAIRY CHEMISTRY 



influences the way in which the curd ripens in the 

 vat ; the rennet test also serves as a guide in subse- 

 quent manipulations. 



87. Process of Cheddar Cheese Making. — In order 

 to more intelligently discuss the principal changes 

 that take place in cheese making, the details 

 of the process of Cheddar cheese making are 

 here briefly giveii : When the milk is received at 

 the factory, it is weighed and its general condition 

 as to purity noted. A small sample is retained 

 for testing with the Babcock test, as in creamery 

 work. Any foul or unsound milk is rejected as 

 unsuitable for cheese-making purposes. The mixed 

 milk is then warmed in the vat by means of steam 

 or otherwise until a temperature of 86° to 88° F. is 

 reached. The milk is heated gradually, and is 

 stirred to prevent the separation of the fat. The 

 starter is added, and when the proper degree of 

 ripeness is thought to have been reached the rennet 

 test is applied. If the milk is found to be in suit- 

 able condition, the rennet is then added at the rate 

 of 3 to 5 ounces per thousand pounds of milk. If 

 the milk contains a high percentage of fat, the 

 maximum amount of rennet is added at the higher 

 temperature. Ordinarily, however, the quantity of 

 rennet required and the temperature of the milk 

 when it is added vary with the season of the year, 

 the condition or individuality of the milk, and the 

 kind of cheese desired to produce. These are factors 

 that must be thoroughly understood by the cheese 



